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.
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. Quantity of water will vary as per quality of jowar flour.
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.
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.
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 temperingHeat 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.
Video
Notes
NOTE: Time mentioned in the Recipe Card does not include cooking time for 3 breakfast recipes.
Subscribe to our Youtube Channel to get the latest Recipe Video updatesCLICK TO SUBSCRIBE