Name: Poha Idli
Prep time: 600 min
Cook time: 15 min
Total time: 615 min
Ingredients: Idli rice or parboiled rice or raw rice â€“ 1 cup; Methi or fenugreek seeds â€“ 1/2 teaspoon; Urad or udid dal â€“ 4 tablespoons; Poha or flattened rice â€“ 1 cup; Salt; Oil for greasing the idli moulds

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Recipes

Idli is a traditional breakfast in south indian households. Since plain idlis are mild in taste, a side dish or accompaniment is considered essential. Idlis are often served with sambar but this varies greatly by region and personal taste. Idlis are also frequently served with coconut chutney, onion chutney or tomato chutney. The dry spice mixture podi is convenient while traveling. Poha idli is a different version of idli where poha and idli rice is used in equal proportion and urad dal is used in small proportion. This idli is not only light but also soft and fluffy. A simple recipe of idli with handy ingredients easily available at home.

Prep Time 10

Cook Time 15

Total Time 10 15

Served AsBreakfast

CuisineSouth Indian

Servings

Ingredients

▢ Idli rice or parboiled rice or raw rice â€“ 1 cup
▢ Methi or fenugreek seeds â€“ 1/2 teaspoon
▢ Urad or udid dal â€“ 4 tablespoons
▢ Poha or flattened rice â€“ 1 cup
▢ Salt
▢ Oil for greasing the idli moulds

Instructions

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Wash the idli rice, urad dal, and methi seeds thoroughly with water. Soak them in water in a wide bowl.
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In a separate bowl add the poha and wash them separately with water. This ensures to remove any dirt or impurities in the poha. Add this washed poha to the bowl containing idli rice, urad dal and methi seeds soaked in water.
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Soak all the ingredients for 4-5 hours. Strain the water and grind the soaked ingredients by adding little water, in a mixer grinder, to a soft but coarse batter consistency. (I have used idli grinder for grinding)
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Pour the batter to a large wide bowl. (the batter tends to rise after fermentation, hence it is better to use a wide bowl so that the batter has enough space to rise) Add salt and mix well. Cover the batter with a lid.
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Ferment the batter for 7 to 8 hours. You can see the batter rise/swell after fermentation. Mix it gently and set aside.
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Grease the idli moulds with little oil. Pour the batter to the moulds. Steam the idlis in a steamer for 10 to 12 minutes. If you are using a pressure cooker, keep the idli stand in the pressure cooker and cover the pressure cooker with its lid.
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Remove the whistle and steam it for 10-12 minutes. Once done, allow it to cool for 5-6 minutes. Remove the idlis with a spoon or a butter knife to a serving plate or bowl.
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Serve poha idlis hot or warm with sambar, coconut chutney or any other chutney of your choice.
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NOTES/TIPS You can add baking soda to the batter for getting more soft idlis or if the batter has not fermented well. Keep the batter for fermentation in a warm place in kitchen.