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Poha, Murmur&oats Idlis (aval, Pori&oats Idlis)

Poha, Murmur&oats Idlis (aval, Pori&oats Idlis)
Poha, Murmur&oats Idlis (aval, Pori&oats Idlis)
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeSouth Indian
  • Good for breakfast
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About this Recipe

Super Soft Idlis without wet grinders and no fermentation!!! Amazing isn't it? Yes ready to make idlis that melts in mouth and remains soft even in lunch boxes with three healthy ingredients. I make this idlis a perfect complete planned breakfast with Palak Sambahar (Spinach with dals) as side dish. Make this powder during week ends and make mess free kitchen on busy mornings...

Ingredients & Quantity
  • Thin Poha / Aval /Beaten Rice 2 cups
  • Dry Roasted Oats 2 cups
  • Puffed rice / Pori / Murmur 3 cups
  • Curd with very mild sourness 200ml
  • Salt to taste
  • Plain Eno fruit salt a pinch (Optional)
How to cook?
  1. Dry roast the oats till nice aroma comes in medium flame and let it to cool down. Mix all the three ingredients together and powder them in a blender.
  2. Poha, Murmur&oats Idlis (aval, Pori&oats Idlis)
  3. Add required salt and pour the curd to the powder with water. Bring it to milk shake consistency. Thinner than regular idli batter. The batter gets thicken since poha keeps absorbing the water. Grease the idli plates with oil.
  4. Poha, Murmur&oats Idlis (aval, Pori&oats Idlis)
  5. Add the eno salt and give a fast stir to the batter. If needed add more water. Fill the idli plates with the batter and steam them for 15 minutes. Allow it to set down for five more minutes and scoop them out. Serve with Chutney or Spinach Sambar.
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