Instant Pot Poha Idli: Fluffy & Flavorful No-Ferment Idli Recipe
25 minutes
917 reads
About Instant Pot Poha Idli: Fluffy & Flavorful No-Ferment Idli Recipe
Craving fluffy, melt-in-your-mouth idlis but short on time? These incredibly soft Poha Idli (Aval or Pori Idli) are your new breakfast heroes, ready in minutes without any fermentation!This simple, healthy recipe blends flattened rice (poha), puffed rice (murmura), and oats, then steams to perfection in an Instant Pot. It's a delightful twist on a South Indian classic.Serve these pillowy delights hot with your favorite chutney or sambar for a satisfying and wholesome meal, perfect for busy weeknights or lazy weekend mornings.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 2 cup Flattened Rice poha/aval
- 2 cup Rolled Oats
- 3 cup Puffed Rice murmura/pori
Wet Ingredients
- 200 ml Yogurt mildly sour
- 1 1/2 tsp Salt or to taste
- 1 pinch Eno Fruit Salt optional
Instructions
- Dry roast the rolled oats in a pan over medium heat until fragrant. This enhances their nutty flavor. Let the oats cool completely.
- In a blender, combine the cooled roasted oats, flattened rice, and puffed rice. Grind into a fine powder.
- Transfer the dry mixture to a bowl. Add the salt and yogurt. Gradually add water while mixing, until the batter reaches a milkshake-like consistency, slightly thinner than traditional idli batter. Keep in mind that the poha will absorb water and thicken the batter over time.
- Grease the idli molds with oil or cooking spray to prevent sticking.
- Just before steaming, add the Eno fruit salt (if using) to the batter and stir quickly. The fruit salt acts as a leavening agent, creating light and airy idlis. Add a touch more water if needed to maintain the desired consistency.
- Pour the batter into the greased idli molds. Steam in an Instant Pot for 15 minutes. Allow the idlis to rest for 5 minutes after steaming before carefully removing them from the molds. This allows them to firm up and prevents them from breaking.
- Serve the hot, fluffy poha idlis with your favorite chutney or sambar.
Recipe Notes
Good To Know
- For extra flavor and texture, mix in finely grated carrots, chopped spinach, or steamed corn kernels into the batter just before steaming the idlis.
- To prepare the dry mix in advance, combine powdered oats, poha, and murmura and store in an airtight container for up to two weeks; add yogurt, water, salt, and Eno only when ready to cook.
- If you prefer a dairy-free version, substitute yogurt with any unsweetened plant-based yogurt (such as soy or coconut) and add a teaspoon of lemon juice for tanginess.
- For softer idlis when reheating (especially if packing for lunch), sprinkle a few drops of water over them and steam for 2-3 minutes to restore their moisture and fluffiness.
Expert Tips
- For perfectly shaped idlis, grease the idli molds well before pouring the batter. This will prevent sticking and ensure easy removal.
- Don't overfill the idli molds. Fill them only about ¾ full to allow the idlis to rise properly during steaming.
- Check the doneness of the idlis by inserting a toothpick into the center. If it comes out clean, they are ready.
Storage Instructions
- Store leftover idlis in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 480kcalCarbohydrates: 92gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 890mgFiber: 5gSugar: 3g
Subhashni Venkatesh
Articles: 165
4 Comments
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I’m excited to try this recipe!
This is perfect! Can’t wait to taste it.
Looks so appetizing! Thank you for posting.
This is delightful! Thanks for the recipe.