Poha Idli


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A white and spongy idli.

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Soaking Time: 2 hours.
Preparation Time: 
Fermenting Time: 6 to 8 hours.
Cooking Time: 
Makes 12 to 15 idlis.
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  1. Wash and soak the idli rawa and beaten rice in water for at least 2 hours.
  2. Wash the urad dal thoroughly and soak it in water for at least 2 hours.
  3. Blend the idli rawa and beaten rice in a blender to make a smooth batter.
  4. Then grind the urad dal separately to a smooth paste using a little water.
  5. Mix the two batters and add salt. Cover and keep aside for 6 to 8 hours for fermenting
  6. Spoon out the batter into greased idli moulds and steam for 7 to 10 minutes.
  7. Serve hot.

  1. Variation : Corn Idli (Image is given above)
  2. You can add sweet corn kernels into the batter or place the kernels at the bottom of a fancy mould and pour the batter on top.
  3. Steam for 7 to 10 minutes.
  4. Garnish and serve with chutney.
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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