1 cup flattened/beaten rice (the thick variety if available)
1.5 cup ground rice or rice-semolina (ground into a semolina-like consistency, hence the name)
2 cups natural yogurt or buttermilk (when using buttermilk, you might have to reduce the amount of water)
1 cup water
1/4 tsp baking soda or baking powder
1/2 tsp salt
This recipe is yet another version of idli, the very popular Indian rice cake. Poha means flattened or beaten rice, and it replaces the semolina as the traditional ingredient.
Poha idli is a nutritious and tasty breakfast. Our recipe is easy and quick to make without the need for overnight fermentation.
The beaten rice or rice flakes are gluten-free, fat-free and a good source of vitamins and minerals, especially iron. Another wholesome ingredient is ground rice which is used instead of rice flour. To make the ground version the whole grain is used which adds even more health benefits. Rice flour, on the other hand, is dehusked and further processed and as a result, has less nutritious value.
If you do not have an idli tray for steaming you could also use an egg poacher, muffin tray, small bowls (preferably metal) or ramekins. A water-filled wok with lid is also an excellent alternative. You might have to adjust the steaming time.
How to make Oats Idli
Idlis in any form are very versatile. They can be breakfast, a snack or even a replacement for rice or potatoes in an aromatic vegetable curry.