Idli or rice pancakes are a common item in all South Indian homes. Idli is considered a very healthy breakfast, light to eat and easy to digest. The only problem that I believe is that since it uses rice in it’s preparation it has high glycemic index.
Sorghum is a grain with low glycemic index and is perfect for diabetics and everyone who is conscious about their health. This particular Idli recipe was shared by S’s aunt Leela, who is an excellent physics teacher and still tutors at the age of 70. She makes this Idli regularly at her place and recommends this highly. She was so sweet to provide me with a batch of sorghum meal to try this preparation.
I was curious and at the same time a little apprehensive to try this out. My all apprehensions vanished after the first batch was ready. This preparation is surely a keeper and tastes perfect with a spicy chutney. The Idlis are soft when eaten immediately and do harden a little on cooling, so if you are not planning to eat it immediately then before eating, sprinkle some water on them and microwave for a minute and they are soft again.
3 katori sorghum/ jowar meal
1 katori white lentil/ urad dal
1 tsp. fenugreek/ methi seeds
Soak white lentil and fenugreek seeds in water for about 2-3 hours. Also, sprinkle water on the sorghum meal to make it a little damp.
Grind the dal and seeds to a fine paste and also run the meal once in the grinder. Mix both and let it ferment overnight or for 7-8 hrs.
To the fermented dough add salt to taste and a little water to make the Idli batter. One can read more about the Idli batter procedure here.
Make Idli’s in the usual fashion and serve the Idli with a spicy onion-tomato chutney.