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Main Ingredients | Pressed rice, Rice rawa |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 8-10 hour |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Poha Idli
- 1/4 cup Pressed rice
- 1 cup Rice rawa
- 1/4 cup Split black gram skinless (dhuli urad dal)
- to taste Salt
- for greasing Oil
Method
- 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.
- 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.
- 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.
- 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.
- Serve hot with chutney and sambhar.
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