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Jowar Idli + Jowar Upma

Jowar idli & jowar upma packed with protein and fiber

170.00

In stock

Quantity : 500 gm (each product)

Shelf Life : 6 months

InnerBeing’s vegetarian and gluten-free jowar idli rava and jowar upma are packed with protein & fiber to boost your digestive health. Start your day healthy with low GI idli.

  • Start your day right
  • High source of calcium and iron
  • Packed with essential minerals

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Description

Jowar grain powdered into coarse grits.

Jowar Idli:

inner being quinoa millet blend

Jowar Upma:

inner being quinoa millet blend

Additional information

Weight 500 g
Dimensions 19 × 15 × 4 cm

DID YOU KNOW?

Fiber rich foods keep your stomach filled for hours and reduce consistent hunger pangs over time.

inner being jowar
Rich in copper, magnesium & copper, Jowar or sorghum is considered to be a wholesome alternative to wheat rotis. It is a protein-rich gluten-free millet. It is believed to have originated from East Central Africa.

RECIPES

We aspire to make healthy food habits easy for everyone. Follow this simple recipe to get started.

Jowar Idli- Breakfast
quinoa and millet biryani

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.

We aspire to make healthy food habits easy for everyone. Follow this simple recipe to get started.

Jowar Upma – Breakfast
jowar upma recipe

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.

USE IT RIGHT

Jowar Idli:

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

 

Jowar Upma:

Look at the Recipes tab for a sumptuous Jowar Upma recipe.

In stock

AWARDS & RECOGNITION

sustainability

TOWARDS SUSTAINABILITY

Inner Being believes in following a Sustainable Business Model that leverages Agriculture for Nutrition.
Our business practices are aimed at providing benefits to farmers & improving the health of consumers at the same time.
We have initiated a collaborative program with Governments, NGOs, FPOs to procure the Millets and Quinoa we use from farmers.

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