Jowar Idli Recipe: 5-Step Guide To Make A Millet Forward South Indian Breakfast

By Garima Johar May 13, 2026

[{"selector":"#anim-19feaf96-37b8-497a-9e88-ff560c9e7e60 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-bf53c0ca-1151-4032-94d5-4aeb7beda302","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-ccedbe7b-8193-4562-ba77-db30b115f090","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] The soft and fluffy idlis are one of the most popular breakfast options. Traditionally made with rice and dal, you can make the South Indian staple millet-forward with this quick, 4-step jowar idli recipe.

Ingredients

[{"selector":"#anim-e613a84b-b2eb-47da-b1e2-1d3730b6a44d [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(9.684781232544587%, -5.970052558832171e-7%) scale(1.4132231404958677)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-bd7e209d-01cc-404c-965e-b045bd06e331","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7858bbb1-5af6-4961-ac89-52c88566bea1","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-14fb358b-342e-4aa6-8279-5f9a8377b688","keyframes":{"transform":["translate3d(0px, 267.92214%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 cup jowar 1/2 cup urad dal 1 teaspoon fenugreek seeds Salt to taste Water for soaking and grinding Oil for greasing idli moulds

Step 1

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Step 2

[{"selector":"#anim-35fa921a-32b0-4354-be37-453d1255c60f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-bcf5054e-8907-43f3-91ac-2012d76b6f02","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6b783d82-6be5-41e0-9909-6799e7427547","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-24b2aa9d-e712-4149-93b8-2db5890adacf","keyframes":{"transform":["translate3d(0px, 327.18251%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add salt and let the batter ferment for about 6-8 hours.

Step 3

[{"selector":"#anim-37d8d566-5529-4959-9c95-306cddb85ad5 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-d1b8da9b-afdc-4dec-af7e-fbc0d00cfb17","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-717743f6-3a7c-44d1-b1d2-1f112b9ef496","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d250ef3b-447b-4567-afc1-743453631af2","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Once the batter is fluffy, grease the idli moulds and fill them up.

Step 4

[{"selector":"#anim-9f437922-3152-492b-80b8-4144ccd9947b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-11e3c3ae-2fab-4776-8a98-0653e43f2db5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4bf50adb-f2b8-4fcb-abd5-434036a0abcc","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b212ba73-f059-4bd2-83d1-3eee13872832","keyframes":{"transform":["translate3d(0px, 174.49737%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Steam the jowar idlis till they are cooked thoroughly and serve with sambar and chutney.

[{"selector":"#anim-c6f3fd81-3d65-4d7d-92af-c30fa1243865 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More