Poha Idli


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Super soft idlis made with a combination of broken and beaten rice, the Poha Idli is also relatively convenient to make compared to the traditional idli because idli rawa is used instead of whole idli rice. This helps you make the batter quicker and also ensures a perfect consistency, without having to worry about how coarse the rice has to be ground. Remember to grind the poha-rice mix and the soaked urad separately, to get perfect idlis. Enjoy hot and fresh with your favourite chutney and sambhar.

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Soaking Time:  2 hours.
Preparation Time: 
Fermenting time:  8 hours
Cooking Time: 
Makes 22 servings
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  1. Clean, wash and soak the idli rava 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 rava 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.
  8. Serve hot.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
2 reviews received for Poha Idli

The most Helpful Favourable review

 Reviewed By
Loves FoodJanuary 12, 2013

Love the idli.

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The most Helpful Critical review

 Reviewed By
Foodie #599878August 28, 2013

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Helpful reviews for this recipe
Reviewed January 12, 2013by Loves Food

Love the idli.

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Reviewed August 28, 2013by Foodie #599878


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