Jowar Idli Sorghum Idli 

Soak urad dal along with methi seeds. 

Soak jowar and rice in enough water for 8-10 hours.

Grind grains to a smooth paste

Ground urdal dal and jowar sperately

Mix the batter together

Cover the vessel and keep the batter aside for fermentation.

Once fermented properly, the batter will double in size and get a frothy texture.

Mix the batter and add salt 

Pour the idli batter into the mould

Place the idli moulds in a steamer and cover the lid. Let them steam for about 20 minutes 

Jowar Idli Sorghum Idli Is Ready