poha idli recipe, how to make soft poha idli recipe

poha idli recipe, how to make soft poha idli recipe

poha idli recipe with step by step pics – soft, light and fluffy idlis made with poha (parched rice), rice and urad dal.

the south indian snack of idlis is not only healthy but also a good breakfast to start your day. you can also pack them in the tiffin box and they stay soft even later. idli is one of those perfect food for me, which i can have everyday and even for lunch and dinner.

these poha idlis have 1:1 ratio of poha and idli rice. the amount of urad dal added in this recipe is also less.

poha is flattened rice. you can use thick or thin poha. if you do not have idli rice, then use parboiled rice or sela chawal. you can also use any regular rice like sona masuri or parimal rice. also make sure that the urad dal is fresh and not close to its expiry date.

while making any idli batter, do remember that temperature is very crucial for proper fermentation of the batter. in cold climates, fermentation does not happen well. i get a lot of queries on the fermentation of idli batter in winters. so summarized my experiences in the following points below:

• keep the batter bowl in a warm place – e.g near a heater or in a warm place in your kitchen.
• you can also preheat your oven at a low temperature (80 to 90 degrees celsius) for about 10 minutes. then switch off the oven and keep the batter bowl inside – i use this method when it becomes very cold outside.
• alternatively, if your oven has lights, then keep the lights on and place the batter inside.
• addition a bit of sugar does help in fermenting the batter – i use this method at times in the winters here.
• skip adding salt to the batter as salt retards the fermentation process. sometimes i add both salt and sugar together. i always use rock salt in the idli batter.
• keep the batter for a longer time, like 14 to 24 hours.
• do remember that even if you do not see the batter doubled or tripled, you should see tiny bubbles in the batter. you should also get the typical faint sour fermented aroma from the batter.
• adding ¼ to ½ tsp of instant yeast (dissolved in 2 to 3 tsp water) 30 to 45 minutes before you steam the idlis also help. but do this method when the batter has not fermented well. the downside of this method is that you have to use all the batter at once. if you refrigerate than the batter gets too yeasty.
• you can also add ¼ to ½ baking soda and then ferment the batter in cold seasons.

the day i made these idlis, the temperature in the night dropped to 16 degrees celsius and i kept the batter for around 15 hours in a warm place in my kitchen.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 cup idli dosa rice or parboiled rice, 200 grams
• 1 cup thick poha, 80 grams
• 3 tbsp whole urad dal, 40 grams (you can also use husked split urad dal)
• ¼ tsp fenugreek seeds/methi seeds
• 2.5 cups water for soaking
• 1 cup water for grinding
• ½ tsp sugar (optional)
• ½ tsp rock salt
• ⅛ to ¼ tsp baking soda (optional)
• oil for greasing the idli moulds

INSTRUCTIONS

soaking:

1. in a bowl or pan, take the following ingredients - idli dosa rice or parboiled rice, whole urad dal, and ¼ tsp fenugreek seeds.
2. rinse them for a couple of times and then soak in 2.5 cups water.
3. in a separate bowl or pan, take the thick poha .
4. rinse the poha once or twice with water.
5. drain and add the poha to the bowl containing rice, urad dal, methi seeds and water.
6. mix well. cover the pan and soak these four ingredients in water for 5 to 6 hours.

grinding batter:

1. later strain and reserve the strained water.
2. now add half of the soaked ingredients in a wet grinder jar. depending on the size of the jar, you can add half or full. i ground in two batches.
3. add ½ cup water and grind very well. the rice grains can have a consistency of that like idli rawa.
4. now pour the batter in a large bowl.
5. i ground the batter in two batches and overall 1 cup water. if the grinder becomes hot, then wait for it to cool down and then continue with the grinder.
6. then add ½ tsp rock salt and ½ tsp sugar. don't worry the taste of sugar is not felt in the idlis. if you live in a hot or warm tropical climate, then no need to add sugar. mix very well.

fermentation:

1. cover the bowl with a lid and keep the bowl for 8 to 9 hours or more depending on the temperature conditions in your city.
2. add ⅛ tsp to ¼ tsp baking soda and mix very well. this is optional. you can add baking soda if you want more softer idlis or if the batter has not fermented well.

steaming:

1. grease the idli moulds with oil. pour the batter in the moulds.
2. before placing the idli stand, add 2 to 2.5 cups water in an electric cooker or steamer or pressure cooker. bring this water to a boil. then place the idli stand in the hot water. for an electric cooker and steamer cover with its lid and steam. for pressure cooker, remove the vent weight/whistle from the cooker and secure the lid tightly on the cooker.
3. steam for 12 to 15 minutes. depending on the equipment you have used, it may takes less or more time. a tooth pick inserted in the center of the idlis should come out clean and not be sticky. allow a standing time of 1 to 2 minutes.
4. dip a spoon or butter knife in water and slid them through the idlis. remove and place the idlis in a warm container like a casserole.
5. serve poha idlis with coconut chutney and an onion sambar or mix veg sambar.