How to make Poha Idli -

Popular idlis with a difference – made with poha they are as tasty.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pressed rice, Rice rawa

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Poha Idli checkout Kanda Poha, Poha Balls, Poha Cutlets, Khatta Meetha Chiwda . You can also find more Snacks and Starters recipes like Garlic Cheese Parantha Healthy Chiwda - Diwali Special Tangdi Kabab Microwave Dum Murgh

Poha Idli

Poha Idli Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Poha Idli Recipe

  • Pressed rice 1/4 cup

  • Rice rawa 1 cup

  • Split black gram skinless (dhuli urad dal) 1/4 cup

  • Salt to taste

  • Oil for greasing


Step 1

Soak idli rawa and poha in water for two hours. Wash urad dal and soak in water for two hours. Grind idi rawa and poha with a little water to a smooth batter.

Step 2

Transfer into a bowl. Then grind urad dal separately to a smooth paste using little water. Transfer into the same bowl. Mix the two batters and allow set aside to ferment for eight to ten hours.

Step 3

Heat sufficient water in a steamer. Grease the idli moulds. Add salt to the batter and mix well. Adjust consistency. Pour spoonful of batter into the moulds and place them in the steamer.

Step 4

Steam for about ten minutes or till done. If a skewer inserted into an idli comes out clean, the idlis are done. Take the moulds out and set aside to cool slightly before demoulding the idlis.

Step 5

Serve hot with chutney and sambhar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.