Poha Idli – Soft, fluffy, light and delicious idli made with poha is favorite dish for breakfast or evening snacks. Idli soaked in sambar is delicious. Even can have in lunch or dinner also. If you like idli and someday suddenly feel like eating idli, then you would be able to make idli at home thinking that it will take a lot of time to make it. First the dal will have to be soaked, the batter will have to be prepared. All this will take time. The idli that I wanted to eat in the morning breakfast, it would take evening to prepare it. So what do you do? Either they kill their mind, or they want to eat idli today but eat it the next day or else the idli of the market is the last option left. But now it will not happen. We are going to tell you such a recipe for making idli, which you can make anytime without any prior preparation.
Rava Idli calories are low which makes it a healthy food item with a slight difference from the regular South Indian Idli because Rava is one of the components replacing Rice. South Indian idli has parboiled rice or the easy option Rice rava. Rava replaces rice flour with Sooji or Bombay rava.
Idli rice is the best to make soft idlis. However you may also use parboiled rice or basmati rice. During the lockdown I had made them with different kinds of rice. Aged short grain parboiled rice, raw rice & basmati rice (not parboiled rice) also worked well
Poha Idli –
Poha Idli
Ingredients
- 1 cup idli dosa rice approx 200 grams
- 1 cup poha
- 3 tablespoon whole urad dal
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda / eating soda
- 1/2 teaspoon sugar
- 1/2 teaspoon rock salt
- 1/4 teaspoon baking soda
- oil
Instructions
- Rinse and Soak idli dosa rice, urad dal and fenugreek seeds in a bowl in 2 1/2 times water.
- Rinse poha in another bowl. mix it other rice and dal.
- Cover the pan and soak for 6-7 hours.
- Strain the rice and keep the water for use in grinding.
- Add all four in blender jar and grind dal using the water.
- Pout the batter in a bowl. Add salt and sugar. Add baking soda.
- Again cover the bowl and keep it for fermenting 9-12 hours depending on weather. Hot weather takes less time. cold weather takes more time.
- Grease the idli moulds with oil.
- Pour the batter in the molds.
- Boil 2-3 cups of water in the cooker
- Place idli stand in pressure cooker.
- Remove the pressure weight from the cooker lid and place the lid.
- Steam idli for 12-15 minutes.
- To check the idli use tooth pick or fork
- Slid the idlis from the idli stand, continue till the batter.
- Serve hot with sambhar.
