3-in-1 jowar batter (no rice) | 3 Jowar Flour Recipes for Breakfast - Vegetarian Tastebuds (2024)

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Now make 3 healthy breakfast recipes with just 1 batter prepared with urad dal and jowar flour (no rice) – jowar idli, jowar dosa and jowar dhokla

About This Recipe

Start your day with these 3 healthy and nutritious breakfast recipes –

Jowar Idli

Jowar Dosa

Jowar Dhokla

Jowar is a gluten-free grain and is rich in fibre. Usually jowar flour is used to prepare jowar roti. You may have a look at our recipe for Jowar Roti with all the tips to make it soft. You can pair up jowar rotis with any dry sabzi or pickle to have it for breakfast.

But if you are bored from the routine jowar rotis, then try these healthy and interesting options for breakfast instead.

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Health Benefits of Jowar Flour

Jowar is agluten-free whole grain, and so it’s a perfect alternative for people who have gluten intolerance.

Its also a great choice fordiabetic patients, since it digests slowly and hence leads to stable blood sugar levels.

It’s a rich source ofironandproteinand contains a good amount offibre.

Ingredients

We have prepared this 3-in-1 batter from urad dal and jowar flour. In some places, there is a chance that you may not get whole jowar easily. Also, it takes a little longer for whole jowar to soak. So, we have used jowar flour to make our batter. We have added ¼ cup poha (rice flakes) to the batter. This makes idli, dhokla and dosa soft.

Step-by-Step Recipe

For the batter

Wash and soak urad dal for 3-4 hours. After 3-4 hours, soak poha in enough water for 10-15 minutes. After 15 minutes, remove excess water.

Now wash urad dal and drain excess water. Transfer urad dal to a mixer/blender jar and grind. Do not add water at this stage.

Open the jar lid, scrape the sides and gradually add about 1 tablespoon water and grind again. We have used total ¼ cup water while grinding. Do not add water at once. Keep adding gradually and blend.

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Now add soaked poha and remaining water (out of ¼ cup water). Blend till mixture is smooth.

In a big bowl take jowar flour, salt and gradually add 1 ¼ cups water. Keep mixing with a whisk.

NOTE: Batter will become slightly runny/thin once it ferments. So, you can choose to add ¼ cup less water than mentioned in the recipe if you are trying for the first time. You can add extra water and adjust consistency once batter is fermented.

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Now add prepared urad dal+poha batter and whisk well till batter is smooth. If required, add little water. Batter should not be too thin or runny. Consistency should be such that batter can be easily dropped from spatula or spoon.

Cover and let it ferment for 10-12 hours. Keep the bowl in switched-off oven/microwave or in a warm place.

In winters, it might take a little long to ferment.

When the batter is ready, check the salt level and adjust accordingly.

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Jowar Idli

To make jowar idlis, pour the batter in greased idli plate and steam for 10-12 minutes.

Remove and wait for 1-2 minutes. Then scoop out and serve hot with tomato chutney or green chutney or podi.

Jowar Dosa

Grease a tava lightly with oil. To grease, heat a tava, put few drops of oil and spread with tissue paper.

Once hot, reduce the flame to medium and sprinkle few drops of water. Pour a ladle full of jowar dosa batter and spread in circular motion. Drizzle oil in the centre and on sides. Once cooked, flip it and cook for a few seconds. Serve hot with tomato chutney or green chutney or podi.

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Jowar Dhokla

To make jowar dhokla, heat a steamer. In a greased plate, pour the batter. Steam for 10-12 minutes.

Remove, cover and keep till it cools down a bit. Cut into square pieces.

For the tempering

Heat oil in a pan. Add mustard seeds, hing, curry leaves, red chillies, green chillies and dhokla pieces. Stir well and saute for 2-3 minutes. Serve hot.

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Storage

You can store this prepared batter in refrigerator for 24 hours after fermentation. Let it come to room temperature before using.

Serving Suggestions

You can serve Jowar Dosa, Jowar Idli and Jowar Dhokla with tomato chutney or podi.

If you are looking for morechutney / accompaniment recipes, do have a look at –

Mint Coriander Chutney
Green Chutney
Strawberry and Mango Chutney
Fresh Red Chilli Chutney

Tips & Tricks

• Cover and let the batter ferment for 10-12 hours. Keep the bowl in switched off oven/microwave or in a warm place. In winters, batter might take a little long to ferment.
• Use a big bowl for batter to avoid spillage, as it will increase in volume once fermented.
• Batter will become slightly runny/thin once it ferments. So, you can choose to add ¼ cup less water than mentioned in the recipe if you are trying for the first time. You can add extra water and adjust consistency once batter is fermented. Quantity of water will vary as per quality of jowar flour.
• You can even make uttapam with this batter.

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