This original Tarla Dalal recipe can be viewed for free

Poha Idli ( How To Make Poha Idli )


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Added to 26 cookbooks
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A south indian freind once told me that poha adds a magical touch to idlis, making it very soft and fluffy. It is 100% true. Try making idlis with this proportion, and you'll be pleasantly surprised.

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soaking:  2 hours
Preparation Time: 
fermenting:  8 hours
Cooking Time: 
Makes 15 idlis
Show me for idlis


Ingredients

1 cup idli semolina (rava)
1/4 cup beaten rice (poha)
1/4 cup urad dal (split black lentils)
salt to taste
oil for greasing

Method
  1. Clean, wash and soak the idli rawa and beaten rice in water for at least 2 hours.
  2. Clean, wash the urad dal thoroughly and soak it in water for at least 2 hours.
  3. Drain the idli rawa and rice, combine together and blend in a mixer to a smooth batter.
  4. Darin and blend the urad dal separately to a smooth paste using a little water.
  5. Combine the two batters, add salt and mix well. Cover and keep aside to ferment for 6 to 8 hours.
  6. Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
  7. Repeat with the remaining batter to make more idlis. Serve hot.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
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