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My father-in-law is diabetic so we have been careful of his diet, but these days we have to be a bit more careful so cooking at home have undergone a sea change. The occasional batata chalega, cake okay has come down. The extra sugar does show up on his next blood sugar readings.
What is diabetics? What is reason for the increase in blood sugar? What are the side-effects? These questions I have tried answering here do check it out.
So like I was saying there are changes at home. One of them is the way I made idlis. My SIL had when she came down last time brought with her a packet of jowar rava and packets of jowar rava idli instant idli. Let me tell you the instant idlis were delicious and the girls also loved them.
I kept wondering when to make idlis from the jowar rava. My chance came for my husband’s birthday. He did not want a party but I know his friends, at least the ones closest, will turn up. What is simple to make that is healthy and yet delicious? Something that all of us can eat? Idlis! But as it was a special occasion I mad Masala Jowar Rava Idlis with the regular chutney and sambhar!!
Idlis are healthy food that is like you all know made from fermented batter and steamed. The regular rice rava or rice I have replaced with jowar rava.
So how do you make idlis with jowar rava?
For the Idlis:
4 cups jowar rava
2 cups urid dal
2 tsp methi seeds
For the Masala:
1 carrot, diced fine or grated
½ cup peas
6 green chillies (adjust as per taste)
A few springs coriander
Salt to taste
Wash and soak the urid dal overnight with the methi seeds.
In the morning rinse and decant the water from the jowar rava twice. Drain completely.
Grind the urid dal to a fine paste and add to the washed jowar rava and mix well.
Set aside to rise/ferment till evening.
In the evening grind the coriander and green chillies with salt.
In the last round add the peas and pulse 1-2 times.
Mix the carrots, green chillies and coriander springs and the peas. Adjust the seasoning.
Transfer to greased idli moulds and steam for 20 minutes.
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