Quick and easy to make soft and fluffy poha idlis which does not require any soaking and grinding.
Ingredients
- ½ cup poha/flattened rice
- 1 cup semolina/suji/rawa
- 1 cup curd
- water as required
- 1 sachet eno or ½ teaspoon baking soda
- salt to taste
Main Equipment Used
- High Power Mixer Grinder – I use Preethi Zodiac (750-watt). Buy on Amazon here: https://amzn.to/2DbrsH8
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Add the poha in a mixer grinder and grind till it gets a coarse texture.
- In a bowl add the grounded poha, semolina, curd and water. Mix till well combined and let it rest for 10 minutes.
- Once done check the idli batter and add few tablespoons of water if it has become thick. The batter should have a medium consistency, not very thick nor thin.
- Lastly add salt and baking soda and mix till well combined.
- To steam the idli’s take a idli stand and fill it 1/3 with water, the bottom of the idli plate shouldn’t touch the water.
- Now grease the idli plate with oil and pour the prepared idli batter in it.
- Place the idli plate in the steamer, cover it with a lid and steam the poha idli’s for 12-15 minutes.
- To check if the idli’s are perfectly cooked, put some water on the tip of your finger and touch the idli. If the batter doesn’t stick, it means the idlis are ready.
- Let the poha idli’s rest in the idli plate for 2 minutes before scooping them out, else they might break.
- Serve hot with sambhar and chutney.
Recipe Notes
- Never over cook the idli’s else they will become hard.
- Grease the idli plate with oil, else the idli will stick and wont come out easily.
- You can replace baking soda with fruit salt/eno
Green Coconut Chutney
Ingredients
- 1.5 cups fresh coconut roughly chopped
- 2 inch tamarind piece
- 1 garlic clove
- 1 inch ginger
- 2 green chillies
- 2 tablespoons raw peanuts
- 1 cup fresh coriander
- salt to taste
For tempering/taka
-
- 2-3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad daal
- 6-8 fresh curry leaves
Note– Please read recipe notes in the end.
Steps In Making
- In a mixer grinder jar add roughly chopped coconut, green chilli, ginger, garlic, raw peanuts, salt, tamarind, fresh coriander and little water. Grind everything together for a minute.
- Scrape the sides and add some water, depending on how thick or liquid you want the coconut chutney.
- Grind for couple of more minutes, till it gets a coarse texture and then keep it aside.
- For tempering, place a pan over medium flame and add oil in it. Once it becomes hot add mustard seeds, urad dal and curry leaves and saute for a minute.
- Now pour the hot tempering on the chutney and mix well.
- Serve with idli, dosa or uttapams.
- Tastes best when fresh. Can be stored for upto a day in the refrigerator.
Recipe Notes
- If you do not have tamarind then you can replace it with lemon juice also.
- Raw peanuts can be replaced with roasted chana dal.
