Poha Idli

Name: Poha Idli
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup thick poha (rice flakes); 1 cup idli rava (rice grits); 3 tbsp split urad Dal (skinless black gram); 1/2 tsp Eno (fruit) salt; to taste Salt

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#5ing
The quickest way to make idlis. No fermentation required yet no compromise on taste.

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#5ing
The quickest way to make idlis. No fermentation required yet no compromise on taste.

Saved

Ingredients

10 minutes

4 servings

1 cupthick poha (rice flakes)
1 cupidli rava (rice grits)
3 tbspsplit urad Dal (skinless black gram)
1/2 tspEno (fruit) salt
to tasteSalt

Saved

Steps

10 minutes

1

Wash poha 2-3 times. Combine idli rava and urad dal. Wash these 2-3 times.
2

Mix poha with idli rava mixture and soak overnight in 4 cups of water.
3

In the morning, strain the mixture. Blend it with 1 cup water till smooth puree is obtained. (Divide in two batches for easy blending).
4

Add salt to taste.
5

Keep idli moulds ready. Grease the plates well with oil.
6

Keep a steamer with enough water to heat. Once water starts to boil, add the Eno to the batter. Give it a quick whisk without overworking the batter.
7

Ladle the batter in the moulds and place the idli stand in the steamer.
8

Steam for 10 minutes or till idlis are soft to touch without the batter being wet or soggy.
9

Remove the idlis from the mould by using a blunt knife. Serve them hot/warm with your choice of condiments.
10

Note: The batter can be fermented. In that case there is no need for addition of Eno. Just keep the batter after blending it in a warm place for 8 hours.