cholam idli recipe

Cholam idli recipe, Sorghum Idli, Millet Recipes

Cholam/ Sorghum/ Jowar is a millet (small grain) which is used in making variety of yummy main dishes and adding this millet to our diet yields lot of health benefits. Today I am sharing with you guys this recipe of soft, spongy and delicious cholam idli which can be prepared just like regular idli’s without much hassle. These idli’s look a little dull in color than the regular idli but it surely benefits our health as the millet is rich in protein, iron, fiber and is packed with vitamins and minerals. The good thing about jowar/ sorghum/ cholam is it aids in weight loss as well. Great news right? So let’s get to the making!

sorghum idli

You may be interested in other millet recipes below:

 

Cholam idli recipe, Sorghum Idli, Millet Recipes
Serves 4
Print
Prep Time
12 hr
Cook Time
15 min
Total Time
12 hr 15 min
Prep Time
12 hr
Cook Time
15 min
Total Time
12 hr 15 min
Ingredients
  1. 1. Sorghum/ Cholam /Jowar – 1 cup
  2. 2. Idli rice – 1 cup
  3. 3. Whole urad dal- ½ cup
  4. 4. Poha/ Aval – 2 tbsp
  5. 5. Oil - 1 tbsp ( for greasing idli plates)
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a bowl add urad dal, sorghum/ cholam millet, idli rice and poha together. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.
  2. After 6 hours, in a wet grinder add little quantity of the soaked ingredients. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked items. Grind the mixture into a thick and fluffy batter with adding water in regular intervals when needed. My batter was not really smooth so if your batter has grains its completely fine it will yield soft idly and crisp dosa. I used 1½ cups of water for grinding but it may vary according the soaking time. But the measurement is just a guideline to get a perfect batter. Also scrap the inner sides of the grinder often to get rid of coarse rice mixture using the scrapper provided along with grinder.
  3. When done grinding transfer the mixture to a bowl, add required amount of salt and mix well
  4. Allow the batter to ferment for 8 to 10 hours. .
  5. In the morning heat water in idli pot. Grease idli plates with few drops of oil. Pour ladle of batter in each idli mold and place the batter filled idli plates in the idli steamer and steam it for 12 minutes.
  6. When done remove the idli plate from the steamer and keep it aside for a minute then wet a spoon with little water (wetting the spoon with water helps to scoop idli from the idli plate and serve it hot with chutney of your choice!
Notes
  1. 1. During winter season/ if you live in cold country keep the batter in oven with oven light on for fermentation
  2. 2. Try adding 1 tbsp of old fermented idli batter to the freshly ground batter for quick fermentation.
  3. 3. Add little water at a time so that you don't miss the consistency of the batter, as thick batter yields fluffy idli's and also helps in easy fermentation.
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How to make Cholam idli with step by step images


cholam dli

  1. In a bowl add cholam/ sorghum.
    cholam dli
  2. In the same  bowl add urad dal, idli rice and poha together. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.cholam dli
  3. After 6 hours, in a wet grinder add little quantity of the soaked ingredients. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked items. Grind the mixture into a thick and fluffy batter with adding water in regular intervals when needed. My batter was not really smooth so if your batter has grains its completely fine it will yield soft idly and crisp dosa. I used 1 ½ cups of water for grinding but it may vary according the soaking time. But the measurement is just a guideline to get a perfect batter. Also scrap the inner sides of the grinder often to get rid of coarse rice mixture using the scrapper provided along with grinder.cholam dli
  4. When done grinding transfer the mixture to a bowl, add required amount of salt and mix well Allow the batter to ferment for 8 to 10 hours. 
    cholam dli
  5. In the morning mix the fermented batter well. Now heat water in idli pot. Grease idli plates with few drops of oil. Pour ladle of batter in each idli mold and place the batter filled idli plates in the idli steamer and steam it for 12 minutes.
    cholam dli
  6. When done remove the idli plate from the steamer and keep it aside for a minutes then wet a spoon with little water (wetting the spoon with water helps in and scoop idli from the idli plate and serve it hot with chutney of your choice!
    cholam dli

 

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