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poha idli | south indian poha idli | aval idli | soft poha idli | poha idli with fermentation |

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Tarla Dalal

06 September, 2019

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पोहा इडली रेसिपी | दक्षिण भारतीय पोहा इडली | सॉफ्ट पोहा इडली | किण्वन के साथ पोहा इडली | - हिन्दी में पढ़ें (Poha Idli ( How To Make Poha Idli ) in Hindi)

Table of Content

About Poha Idli ( How To Make Poha Idli )

Ingredients

Methods

Like Phoa Idli :

How to make Poha idli :

Nutrient values

poha idli | south indian poha idli | aval idli | soft poha idli | poha idli with fermentation | with 25 amazing photos

The Poha Idli is a beloved South Indian breakfast staple, celebrated for its incredibly soft, fluffy, and light texture. This innovative take on the classic idli uses a clever combination of rice semolina (idli rawa) and beaten rice (poha), instead of traditional idli rice, making the batter preparation significantly quicker and more convenient. It results in an idli that effortlessly melts in your mouth, offering a delightful and wholesome start to the day or a comforting snack at any time.

The key to the unique characteristics of Poha Idli lies in its carefully chosen ingredients. Rice semolina (idli rawa)provides the classic idli texture, while beaten rice (poha) is the secret behind its exceptional softness and fluffiness. The recipe also incorporates urad dal (split black lentils), which is crucial for binding the batter and contributing to the fermentation process, essential for idlis. A touch of salt seasons the batter, balancing the flavors.

Preparing the batter for Poha Idli is a streamlined process. Both the idli rawa and beaten rice (poha) are thoroughly cleaned, washed, and then soaked in water for at least 2 hours, ensuring they soften properly. Simultaneously, the urad dal is also cleaned, washed, and soaked for the same duration. After soaking, the idli rawa-poha mixture and the urad dal are separately blended with water to achieve smooth batters. These two batters are then combined with salt and left to ferment for 8 hours, allowing them to develop the characteristic tangy flavor and airy structure.

Once the batter has fermented beautifully, indicating its readiness, spoonfuls are poured into greased idli moulds. These are then steamed in an idli steamer for 10 to 12 minutes, or until they are perfectly cooked and puffy. The fermentation, combined with the properties of poha, ensures that each idli turns out super soft and super fluffy. The process is repeated with the remaining batter, yielding a batch of these delectable idlis.

Poha Idli is best served hot, fresh out of the steamer, to fully appreciate its soft texture and inviting aroma. It traditionally pairs wonderfully with classic South Indian accompaniments like aromatic sambhar and creamy coconut chutney. This combination creates a complete and satisfying meal that is not only delicious but also light on the stomach, embodying the wholesome goodness of Indian vegetarian cuisine.

Enjoy poha idli recipe with detailed step by step photos and video below.

Ingredients

For Poha Idli

1 cup rice semolina (idli rawa)

1/4 cup beaten rice (poha)

1/4 cup urad dal (split black lentils)

salt to taste

For Serving With Poha Idli

sambhar

coconut chutney

Method

For poha idli

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 | South Indian poha idli | aval idli | soft poha idli | poha idli with fermentation | Video by Tarla Dalal

Poha Idli ( How To Make Poha Idli ) recipe with step by step photos

Like Phoa Idli :

1. 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:
  • Rava idli
  
  • Instant bread idli
  
  • Barley idli

How to make Poha idli :

1. For the poha idli recipe, clean and wash the idli rava and beaten rice under running water.
2. Soak with enough water in a deep bowl.
3. Cover with a lid and soak for at least 2 hours.
4. After 2 hours, drain well. As they absorb water and turn soft, you shall see this mixture is quite lumpy.
5. Clean and wash the urad dal thoroughly.
6. Soak with enough water in another deep bowl.
7. Cover with a lid and soak for at least 2 hours.
8. After 2 hours, drain well.
9. Transfer the soaked idli rava-poha mixture in a mixer jar.
10. Add ¼ cup of water. The quantity of water may vary but, ensure tha batter is not watery.
11. 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.
12. Remove them in a bowl. The container should have enough room for the batter to ferment.
13. 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.
14. Add ¼ cup of water.
15. Blend till smooth.
16. Add this to the ground idli rava-poha batter.
17. Combine the two batters and salt in a deep bowl.
18. Mix very well using your hands. The batter should not be sticky but it should be light and fluffy.
19. 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.
20. 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.
21. Heat enough water in the idli steamer , grease the idli plate with little oil or ghee.
22. 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.
23. Steam in a steamer for 10 to 12 minutes on a medium flame. Always steam the idlis on medium heat to get soft idlis.
24. 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.
25. Serve the poha idli hot with sambhar and coconut chutney.