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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.
We have many more idli variant recipes that you can enjoy for breakfast as well as an evening snack, like Rice and Moong Dal Idli, Paneer Vegetable Idli and Kanchipuram Idli
Enjoy how to make Poha Idli recipe with detailed step by step photos.
- To make the poha idli, clean, wash and soak the idli rava and beaten rice in water for at least 2 hours.
- Clean, wash the urad dal thoroughly and soak it in water for at least 2 hours.
- Drain the idli rava and rice, combine together and blend in a mixer to a smooth batter.
- Darin and blend the urad dal separately to a smooth paste using a little water.
- Combine the two batters, add salt and mix well. Cover and keep aside to ferment for 6 to 8 hours.
- Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
- Repeat with the remaining batter to make more poha idlis.
- Serve hot.
Nutrient values (Abbrv) per serving
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