Poha Idli Recipe: A simple, soft, and puffy south Indian breakfast idli recipe made with poha and idli rava It’s a great alternative to the traditional idli recipe, which calls for rice and urad dal, as well as an 8-hour fermentation period. This recipe is ready in 30 minutes with no fermentation and no baking soda. Eno fruit salt is used to speed up the fermentation process.
Are you someone who considers making idlis to be a time-consuming task due to the batter? Or do you have to make a special trip to the flour store every time? Your concerns have been alleviated. You can now make idlis in a matter of minutes without having to wait for the batter to ferment! Yes, today we’ll make a super soft and spongy poha and rice rava idli recipe. As an added bonus, we have the recipe for spicy mint chutney.
Breakfast recipes in India are primarily made with various types of steamed south Indian cuisine breakfast meals. It is primarily made from a combination of rice and lentils, with an optional fermentation process that adds the necessary flavour and taste. However, there are other quick and easy variations to these traditional recipes, and poha idli or avalakki idli is one of them.
Almost everyone has had to face this challenge! You may have forgotten to prepare for breakfast in the early morning rush hour. Or maybe you get a sudden need or request to make soft and puffy idli and you don’t have the batter prepared. I used to get stressed whenever I encountered such situations, but now I have a solution. It is one of the most basic and straightforward idli recipes, made with poha and idli rice. It only takes a few minutes to prepare the batter, and soft idlis are ready in no time. Furthermore, it does not require any fancy ingredients and can be made with basic ingredients found in almost every Indian kitchen. Serve these idlis with spicy coconut chutney or a choice of sambar because they melt in your mouth.
Idlis, a South Indian snack, are not only healthy but also a good way to start the day. You can also pack them in a tiffin box and they will stay soft for a long time. Idli, dosa, and uttapam are some of my favourite foods that I can eat every day, including for lunch and dinner.
Moreover, some additional tips, suggestions, and variations to the aval idli recipe. To begin, I used thin poha, which is easy to use and dissolves when combined with moisture or curd. You can also use thick or medium poha, but it will need to soak and be ground in a mixer grinder. Second, I strongly recommend using sour curd or yoghurt, which not only adds a sour flavour to the idli but also helps to speed up the fermentation process. If you don’t have it, add 2-3 teaspoons lemon juice to make it sour. Finally, I demonstrated how to make a mint and coriander coconut chutney in this post. To begin with, I believe this combination is ideal, but you may substitute any spicy chutney or sambar of your choice. I would strongly recommend using watery chutney with chutney so that it can be easily consumed.
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Poha Idli Recipe Card:
Poha Idli Recipe
- 1 cup poha / aval / avalakki / atukulu / flattened rice (thick)
- 1 cup curd
- 1½ cup rice rava / idli rava
- 3/4 tsp salt
- 2 cup water (as required)
- 3/4 tsp eno / fruit salt
- First, grind 1 cup poha to a coarse powder in a small mixi. I used a thick variety of poha; if you use a thin variety, increase the amount of poha.
- Add 1 cup curd, well combined Make certain that the poha absorbs the curd.
- Add 1½ cup rice rava and mix well. Alternatively, you can use upma rava and mix well.
- now stir in 3/4 tsp salt and 1 cup water
- Mix thoroughly, making sure everything is well combined and adding water as needed.
- Cover and set aside for 30 minutes, or until the rava and poha absorb all of the water.
- After 30 minutes, gently mix to ensure the rava has absorbed the water.
- Now, add 1/2 cup water and mix thoroughly, adjusting the consistency as needed.
- Add 3/4 tsp eno just before steaming and gently mix until the batter becomes frothy.
- Pour the batter into the idli plate that has been greased.
- Steam the idli for 15 minutes, or until it is thoroughly cooked.
- Finally, serve the poha idli with the coriander mint chutney.
- To begin, soak the idli thoroughly; otherwise, they will become dry and hard.
- You can also use upma rava instead of idli rava.
- Poha is rice that has been flattened. Poha can be thick or thin. If you don’t have idli rice, use parboiled rice or sela chawal instead. You can substitute any regular rice, such as sona masuri or parimal rice. Also, make sure the urad dal is fresh and not past its expiration date.
- In addition, 1/4 tsp soda can be used in place of the eno.
- When making any idli batter, keep in mind that temperature is critical for proper fermentation. Fermentation does not occur well in cold climates. In the winter, I get a lot of questions about idli batter fermentation. So, in this Plain Dosa Recipe, I summarised my experiences.
- Finally, when prepared soft and spongy, instant poha idli recipe tastes great.
Is poha useful in fermentation?
However, it aids in the fermentation process, so you can add about 14 cup of soaked poha or used rice while grinding if desired.
What is the purpose of the poha in the dosa batter?
The poha basically replaces half of the urad dal I normally use in my idli batter; otherwise, the recipe remains unchanged. I made idlis with this batter, and they came out soft as well. So don’t be concerned if you don’t have enough urad dal on hand. You can continue to make your dosas.
Why are my idlis flat?
– There are two possibilities for why your idlis are flat. One, the batter contains too much urad dal, and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine; however, adding too much water will result in flat idlis, which there is no way to fix.
Is it possible to ferment POHA?
Puffed rice (murmura) or poha, a popular breakfast dish, is also high in probiotics. After parboiling, the rice partially ferments and retains the microbial flora, resulting in superior food value as well as partially digested proteins and carbohydrates.
What should you do if idli is difficult to make?
If your idli/dosa batter is too thick, your dosas will be white. Try diluting it with a little water. Don’t overdo it with the water. Just a couple of tablespoons at a time.
1kg batter yields how many idlis?
One kg of idli and dosa batter costs Rs. 40 and can make approximately 25 idlis and dosas. Similarly, vada and pesarattu batter costs Rs. 60 per kg.
What causes idlis to turn red?
When we ferment the idli batter, if it is not fully fermented, or if we give it less time to ferment, or if the required temperature for fermentation is not reached, the idlies may have brown or red patches.
How can I keep idli soft for an extended period of time?
Type of rice: To get fluffy idlis, it’s better to use idli rice or parboiled rice, which is also known as ukda chawal. If that’s not available, then use short or medium-grain rice for the batter. Using long-grain rice is usually not recommended if you want to get fluffy idlis that remain soft even after they are cold.
What’s the deal with my yellow idlis?
Lack of fermentation is the most common cause of yellow idlis. If the batter ferments properly, the idlis will be white in colour. Another reason could be the quality of the Urad dal. The idlis can be yellow if the stock is older.
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