Jowar Idli + Jowar Upma

INGREDIENTS

Serves – 2

• 250gms Inner Being Jowar Idli Rava
• ½ cup urad dal
• 1 teaspoon fenugreek seeds
• Salt to taste

METHODS
Step 1- Soak urad dal for 5-6 hours along with fenugreek seed and grind it into a fine paste.
Step 2- Mix the idli rava with the urad dal paste and add 1 glass of water until a dropping consistency is observed.
Step 3- Cover the mixture with a lid and allow it to ferment overnight.
Step 4 – Add salt to the batter next day and stir it well with a clean spoon.
Step 5- Grease the idli moulds and pour in the batter, steam it for 10-15 minutes.
Step 6 – Serve hot.

INGREDIENTS

Serves – 2

• 1 cup Inner Being Jowar Rava Upma (125gms)
• 1 teaspoon of clarified butter (ghee)
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• Pinch of asafoetida
• 5 to 6 curry leaves
• ½ cup finely chopped onion
• 1 teaspoon chopped green chilli
• 1 cup of par-boiled vegetables (green peas/carrot/French beans)- anything of your choice
• Salt to taste
• Fresh coriander for garnish
• Juice of one lemon

METHODS
Step 1 – Heat ghee in a pan, add the mustard seeds and urad dal. Step 2- When the mustard seeds crackle, add the asafoetida and curry leaves and sauté them over low flame for 10-15 seconds Step 3- Add the onions and green chilies and sauté them over medium flame for 1 minute
Step 4- Add the par-boiled vegetables and sauté it over medium flame.
Step 5- Add the jowar rava and sauté it well for 2 minutes with the vegetable mixture.
Step 6- Add 2 cups of room temperature water to the jowar mixture while stirring it continuously. Cover the pan with a lid and allow it to cook for 2-3 minutes.
Step 7- Remove the lid, you will observe the grain has absorbed the water and appears like a mushy mixture. Turn off the gas. Step 8- Garnish with fresh coriander and lemon juice and serve it hot.