Poha Idli

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. Packing this for breakfast? Make sure you carry it in an insulated lunchbox or steel containers.

Health Benefits

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.

Ingredients

cup flattened/beaten rice (the thick variety if available): 1

cup ground rice or rice-semolina (ground into a semolina-like consistency, hence the name): 1.5

cups natural yogurt or buttermilk (when using buttermilk, you might have to reduce the amount of water): 2

cup water: 1

tsp baking soda or baking powder: 1/4

tsp salt: 1/2

How To Make Poha Idli

1. Wash the flat rice, drain and fill in a bowl.
2. Add one cup of yogurt, mix and let it stand for 10 minutes so the rice can absorb the moisture.
3. Mash the flattened rice roughly with the back of a spoon.
4. Add the remaining yogurt and ground rice and combine all ingredients.
5. Add some water to form a batter and let soak for 15 minutes.
6. In the meantime, heat water in the steamer and grease the idli molds.
7. The mix will have thickened after the soaking, so you need to add more water until you get a thick, but still slightly runny consistency.
8. Add salt and baking powder and mix well.
9. Fill the molds and steam for about 10 minutes. Cooking time might vary, depending on your equipment.
10. To check the idli, insert a toothpick and when it comes out clean, they are ready.
11. Serve with sambar, a good chutney, or with a sauce/dip of your choice. 

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.