POHA IDLIS, how to make flat rice idlis

POHA IDLIS.....many may not know, Poha is highly probiotic. It is easily available, comes in convenient packs, 2 varieties of Poha, thin and thick are available in markets. I have used thick variety of poha. Poha controls blood sugars, is a source of good carbs, easily digestible and rich in Iron, and low in calories. Indian Poha must be added more frequently to our diet, in healthy breakfast forms.
This spongy , soft idlis were so good...no difference between our regular idlis ...Recipe source is Tarla Dalal, but she hasn't added methi seeds, wherein I have added.

Ingredients

Idli rava - 1 1/2 cups (the ratio is 2 cup2 idli rava:1/2 cup poha, 1/2

 cup urad dhal)

Poha - 1/4+1/8 cups

Whole urad dhal - 1/4 + 1/8 cups

Methi seeds - 1 tsp 

Salt to taste

Recipe cuisine: South Indian; Category: Breakfast/dinner

Prep time: 10 mts; Soaking time: 2 hrs; Fermenting time: Over night

Cooking time: 12-13 mts for each batch

Recipe source: Tarla Dalal

Yields 24 idlis

Poha, urad and methi seeds measured and taken, washed well

and soaked over night

Idli rava sprinkled with hot water, and allowed to rest for 2 hours

Poha and Urad , loaded into blender jar (if the quantity is more, we can use grinder too)

Ground well, added to the idli rava, salt to taste added

Batter mixed well and let to ferment

The well fermented batter (before dinner time) If yours is a slightly cold place, then you may have to ferment the batter over night

Idli plates greased, batter poured, and steamed for 15  minutes. Don't open at once, allow to sit for 5 minutes, then open

The porous, soft idlis

Served with raw cilantro chutney and molagappodi

This post first appeared in www.malpatskitchen.com

Categories: Healthy Cooking, South Indian Breakfasts, Tiffin Varieties