poha idli | south indian poha idli | aval idli | soft poha idli | poha idli with fermentation |
by Tarla Dalal
Added to 68 cookbooks
This recipe has been viewed 139950 times
poha idli | south indian poha idli | aval idli | soft poha idli | poha idli with fermentation | with 25 amazing photos
The super soft, super fluffy Poha Idli is sure to steal your hearts! You will find that the batter for this aval idli is pretty easy to make because we have used a combination of rice semolina and poha instead of whole idli rice.
So, the rice portion of the poha idli batter will be ready in a jiffy. Then, you need to grind the soaked urad, mix the two and let the batter ferment.
Perfect proportions together with the presence of poha makes this south indian poha idli very, very soft and tasty. Served with Sambhar and a chutney of your choice, the Poha Idli makes an amazing breakfast.
Enjoy poha idli recipe with detailed step by step photos and video below.
- To make poha idli, clean, wash and soak the idli rava and beaten rice with enough water in a deep bowl for at least 2 hours. Drain well.
- Clean, wash the urad dal thoroughly and soak with enough water in a deep bowl for at least 2 hours. Drain well.
- Combine the idli rava-poha mixture and ¼ cup of water in a mixer and blend till smooth.
- Combine the urad dal and ¼ cup of water in a mixer and blend till smooth.
- Combine the two batters and salt in a deep bowl and mix very well. Cover with a lid and keep aside to ferment for 8 hours.
- Put spoonfuls of the batter into greased idli moulds and steam in a steamer for 10 to 12 minutes.
- Repeat with the remaining batter to make more poha idlis.
- Serve the poha idli hot with sambhar and coconut chutney.
Poha Idli ( How To Make Poha Idli ) Video by Tarla Dalal
Poha Idli ( How To Make Poha Idli ) recipe with step by step photos
Like Phoa Idli. Idli is a popular South-Indian breakfast recipe. The authentic ones are made using rice and urad dal but, they can be made with most dals and also, fortified with veggies. Our website has more than 150 idli recipe variations. Listing down some of my personal favorites:
For the poha idli recipe, clean and wash the idli rava and beaten rice under running water.
Soak with enough water in a deep bowl.
Cover with a lid and soak for at least 2 hours.
After 2 hours, drain well. As they absorb water and turn soft, you shall see this mixture is quite lumpy.
Clean and wash the urad dal thoroughly.
Soak with enough water in another deep bowl.
Cover with a lid and soak for at least 2 hours.
After 2 hours, drain well.
Transfer the soaked idli rava-poha mixture in a mixer jar.
Add ¼ cup of water. The quantity of water may vary but, ensure tha batter is not watery.
Blend till smooth. Check once in between and feel the texture between your finger and grind accordingly. It won’t be very smooth as we are using idli rava but, it won’t be coarse like rice also.
Remove them in a bowl. The container should have enough room for the batter to ferment.
Now add the urad dal in a small mixer jar. Because we need to blend only ¼ cup of urad dal we are using small mixer to grind it perfectly.
Add ¼ cup of water.
Blend till smooth.
Add this to the ground idli rava-poha batter.
Combine the two batters and salt in a deep bowl.
Mix very well using your hands. The batter should not be sticky but it should be light and fluffy.
Cover with a lid and keep aside to ferment for 8 hours in a warm place. The duration for fermentation may vary depending on the climatic conditions. In winter it may need longer time and in summer it may require less time to ferment.
After 8 hours, mix the batter gently with the help of a ladle. If your batter is too thin, then your poha idli will be flat. If your batter is thick, then your idli will be hard.
Heat enough water in the idli steamer , grease the idli plate with little oil or ghee.
Put spoonfuls of the batter into greased idli moulds. Do not overfill as the idlis would require space to rise & the mould might get messy if you fill it till brim. Prepare all the idli plates like this.
Steam in a steamer for 10 to 12 minutes on a medium flame. Always steam the idlis on medium heat to get soft idlis.
Prick a tooth pick, if it comes clean it means it’s done and our poha idlis are ready to serve. Allow the idli to cool a bit and then remove from molds using a spoon or knife. Dip the knife in oil or spoon with sharp edge in water if you are facing issues while removing the poha idli. Repeat with the remaining batter to make more poha idlis.
Serve the poha idli hot with sambhar and coconut chutney.
Nutrient values (Abbrv) per idli
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