Sorghum Idly Ravva (Jonna Idly Ravva)

Ingredients

• 1 cup Sorghum (Jowar) Idli Rava
• 1/2 cup urad dal (black gram dal)
• 1/4 teaspoon fenugreek seeds (methi seeds)
• Salt to taste
• Water as needed

Instructions

Preparing the Batter:

Rinse the sorghum idli rava well under running water and soak it in enough water for about 4-5 hours.
Rinse the urad dal and fenugreek seeds together, and soak them in water for about 4-5 hours as well.
Grinding:

Drain the water from the soaked urad dal and fenugreek seeds. Grind them into a smooth batter using a wet grinder or a high-powered blender. Use water sparingly to get a thick and smooth consistency.
Drain the water from the soaked sorghum idli rava and add it to the urad dal batter. Mix well. The batter should be thick yet of pouring consistency.
Add salt to taste and mix the batter thoroughly.
Fermentation:

Cover the batter and let it ferment in a warm place for about 8-10 hours or overnight. The fermentation time may vary depending on the climate.
Steaming:

Once the batter is well-fermented, mix it gently. If it's too thick, you can add a little water to adjust the consistency.
Grease the idli plates with oil or ghee.
Pour a ladleful of the batter into each mold of the idli plates.
Cooking:

Steam the idlis in a steamer for about 10-12 minutes on medium heat, or until a toothpick inserted into the idlis comes out clean.
Once done, remove the idli plates from the steamer and let them cool for a few minutes.
Gently unmold the idlis using a wet spoon.
Serving:

Serve the hot sorghum idlis with coconut chutney, sambar, or any chutney of your choice.
Enjoy your nutritious Sorghum Idlis!

This recipe gives you soft and fluffy idlis with the goodness of sorghum, perfect for a healthy breakfast or snack.