Jowar & Bajra Idli with Suva Bhaji & Sweetcorn/Sorghum & Pearl Millet Idli with Dill Leaves & Sweetcorn

Jowar & Bajra Idli with Suva Bhaji & Sweetcorn

  • Servings: 2
  • Difficulty: easy
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Sorghum (Jowar) & Pearl Millet (Bajra) Idli with Dill Leaves & Sweetcorn






Today, I am serving you another kooky concoction of mine, courtesy off-the-radar (at least in my case) dill leaves.

I had posted a recipe of rice free jowar (sorghum) and bajra (pearl millet) idlis a few months back.

Today’s recipe is a bit different since, this time round, the idli batter includes rice along with the vegetables.

If you plan to try this out in your kitchen and want to adjust the quantity according to your requirement, the ratio of jowar, bajra, rice and urad dal is 1:1:0.5:0.5.

Jowar & Bajra Idli with Suva Bhaji & SweetcornMy original plan was to make these idlis with spinach but in my quest to eat as many different types of vegetables as possible, I thought of experimenting with dill leaves instead.

Wasn’t sure how they would turn out since fresh dill has a pretty strong fragrance.

end result is delicately scented idlis without the powerful in-yer-face smell of dill weed

According to, dill leaves (known as suva or shepu bhaji in India)  have the following 8 benefits:

Bone Health
Free Radical Protection
Digestive Benefits
Hiccup Treatment
Headache Help
Calming Effect
Sleep Aid

Look forward to more experiments with this vegetable (or is it herb?) in the future.

If you don’t have an idli cooker, pour the batter in a shallow container which you can fit in a steamer, steam it for the given time, cut in square or diamond shape and enjoy.


1/2 Cup whole jowar

1/2 Cup whole bajra

1/4 Cup unpolished rice

1/4 cup urad dal

1 Tablespoon fenugreek seeds

1 Cup fresh dill ldeaves

1 Cup sweetcorn kernel

1 Tablespoon paste of minced ginger and green chilli

2 Tablespoons instant oats

Salt to taste

Ghee to grease the idli moulds


  1. Wash and soak the jowar, bajra, rice, urad dal and fenugreek seeds for 8 to 10 hours.
  2. Grind to a fine paste of pouring consistency and leave in a dark place to ferment. This can take anything from 8 to 24 hours depending on the outside temperature.
  3. Once the batter is fermented and you are ready to make the idlis, chop and wash the dill leaves.
  4. Wash the sweetcorn kernels.
  5. To the fermented batter, add the dill leaves, sweetcorn kernels, ginger-chilli paste, instant oats and salt to taste.
  6. Mix well.
  7. Pour the batter in greased idli moulds.
  8. Steam for about 40 minutes.
  9. Once done, remove the moulds from the steamer and rest them for about 5 minutes.
  10. Gently lift the idlis from the mould and transfer to a plate.
  11. Enjoy with some chutney of your choice.

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