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.
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
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