Poha Sooji Idli

Name: Poha Sooji Idli
Total time: 900 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 & 1/2 cups poha (flattened rice) I used brown poha; 1 & 1/2 cups sooji (semolina); 1 tbsp. oil; 1-2 dry red chilies, broken; 1 tsp. mustard seeds; pinch asafoetida; 1 tsp. urad dal (split black gram lentil); 1 tbsp. chana dal (Bengal gram lentil); 1-2 sprig curry leaves; 1 cup yoghurt; 1-2 green chilies, chopped; 2 tbsp. coriander leaves, chopped; 2 tsp. idli podi (gun powder); pinch asafoetida (opt); to taste salt; 1 tsp. eno fruit salt; 1 tsp., to grease the idli molds oil; to serve coconut chutney & sambar

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Poha Sooji Idli is another healthy breakfast. Very easy and nutritious, it is an instant version as there is no fermenting required. You can dish out in a short time. So next time thinking of preparing idlis for breakfast, do give this recipe a try. You can add any chopped mixed veggies of your choice. It is an excellent weekend breakfast if you would like to introduce healthy eating in the family.

Bethica Das @kitchen_flavours

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Ingredients

12-15 minutes

2-3 servings

1 & 1/2 cupspoha (flattened rice) I used brown poha
1 & 1/2 cupssooji (semolina)
1 tbsp.oil
1-2dry red chilies, broken
1 tsp.mustard seeds
pinchasafoetida
1 tsp.urad dal (split black gram lentil)
1 tbsp.chana dal (Bengal gram lentil)
1-2 sprigcurry leaves
1 cupyoghurt
1-2green chilies, chopped
2 tbsp.coriander leaves, chopped
2 tsp.idli podi (gun powder)
pinchasafoetida (opt)
to tastesalt
1 tsp.eno fruit salt
1 tsp., to grease the idli moldsoil
to servecoconut chutney & sambar

Saved

Steps

12-15 minutes

1

Heat oil in a pan and temper with mustard seeds and whole red chili. After it stops spluttering add the curry leaves, asafoetida, urad dal and chana dal. Sauté for a few seconds.
2

Add sooji & poha. Stir fry for 2-3 min. or till you get a nice aroma. Set aside
to cool down.
3

Mix well & set aside for 25-30 minutes. Just before steaming, add eno fruit salt & stir well.
4

Pour into greased idli moulds & steam for 12-15 min. Demould when it cools
down a little. Serve with coconut chutney & sambar.