Are you looking for a healthy and delicious twist on the classic South Indian breakfast staple? Look no further than sorghum idli! This recipe replaces traditional rice with nutritious sorghum, a grain packed with fiber and antioxidants, making for a lighter, more wholesome meal. The subtle sweetness of sorghum beautifully complements the tangy, vibrant flavors of our homemade tomato and onion chutney. This combination offers a delightful balance of textures and tastes, creating a breakfast experience that's both satisfying and beneficial for your well-being.
Forget bland, boring breakfasts! This recipe delivers a flavorful and nutritious start to your day, perfect for busy mornings or a relaxing weekend brunch. The naturally gluten-free sorghum idli batter is surprisingly easy to prepare, and the chutney comes together in a flash. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions to create these delectable sorghum idlis and their perfect accompaniment.
Tools Needed
- Bowl
- Grinder/Mixer
- Idli Steamer
- Pan
- Cotton Cloth (optional)
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Idli Batter
- Soak urad dal, fenugreek seeds, and shelled almonds for 1-4 hours. Wash thoroughly.
- Soak sorghum rava (idli rava) for 4 hours. Wash 2-3 times.
- Grind soaked urad dal and fenugreek seeds into a fine batter, adding enough water. Keep batter cool.
- Mix the ground lentil batter with the soaked and squeezed sorghum rava. Add salt.
- Cover and let the batter ferment overnight. In summer, keep in a cool place; in winter/rainy season, cover with a cotton cloth.
- Next day, gently mix the fermented batter. Take out the amount you need and refrigerate the rest. Add salt to taste.
Step 2. Steam the Idlis
- Grease idli molds with ghee or use a wet cotton cloth. Fill molds with batter.
- Steam the idlis for 10-15 minutes on medium flame.
Step 3. Make the Tomato Onion Chutney
- Heat oil in a pan. Add raw chickpeas and black gram flour. Fry until lightly cooked.
- Add ginger, garlic, and green chilies. Sauté.
- Add chopped onions and tomatoes. Cook until soft.
- Add tamarind and coriander leaves. Cook until slightly softened, then cool completely.
- Blend the cooled mixture into a smooth chutney. Add salt and water to adjust consistency.
- For added flavor, temper mustard seeds, cumin seeds, dried chilies, and curry leaves in oil, and add to the chutney.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Using husked rice adds flavor and fiber, creating a crispier idli.
- For a smoother batter, use idli rava instead of upma rava.
- Keeping the batter cool during grinding prevents over-fermentation.
- The airier the dough, the spongier the idlis will be.
Nutrition
- Calories: approximately 400-450
- Fat: 8-12g
- Carbs: 70-80g
- Protein: 10-15g
FAQs
1. Can I use other grains with sorghum in the idli batter?
Yes! You can experiment by adding a small portion of rice, ragi, or other millets to the sorghum batter for varied texture and flavor. Start with a small amount to see how you like the results.
2. How long can I store the leftover idlis and chutney?
Store leftover idlis in an airtight container in the refrigerator for up to 2 days. The chutney can be stored for up to 3 days in the refrigerator. Reheat idlis gently before serving.
Enjoy your healthy and flavorful sorghum idlis with the bright, tangy tomato onion chutney! This recipe is a perfect example of how nutritious eating can be both delicious and satisfying. We hope you'll make this a regular part of your breakfast routine.