Idli is my all time favorite South Indian Delicacy. Soft fluffy Idlis with coconut chutney and steaming hot sambar is a heavenly combination.
But you have to start preparing a day prior to make the idlis. Soaking rice and urad dal then grinding and fermenting them take a few hours time.
So whenever I haven’t done the preparations in advance, I opt for this instant poha idli which is super soft and fluffy and healthy too. Sometimes a good substitute to the regular idli when you need to make it instantly. As it saves the fermentation time.
2 cups thick poha (flattened rice)
1 and a half cup Idli Rava (Rava made out of rice)
1 and a half cup fresh curd (using fresh curd is very important when you are making the idlis for babies and kids)
water as required
half a teaspoon baking soda (optional – can avoid for babies)
salt as per taste
oil to grease the idli molds. (can prefer ghee for baby food)
Rinse the poha with water.
Repeat this twice to clean the poha properly.
Now soak this washed poha in 1 cup of curd for 1o minutes.
Mash this soaked poha with a spoon.
Now add the idli rava. Mix well.
Add remaining curd to this poha and rava mixture. Add water as required for soaking again.
Keep the mixture aside for 10 more minutes.
Now mix this soaked mixture again. add salt and baking soda.
Add water and bring it to the idli batter consistency.
Grease the idli molds with oil / ghee.
Add water in the Idli steamer. Let it boil.
Fill the molds to the half level to get good shaped idlis. If you fill it more, the idli spills out of the molds and makes it messy.
Cover and close the steamer. Let the idlis cook for 10-15 minutes.
Remove the molds, let it rest for 5 minutes and then unmold the out fluffy idlis.
Serve with steaming sambar, spicy coconut chutney, and tangy tomato chutney.
Tejaswi C says
Will definitely try this weekend!
Tejaswi C says
Wow… I alwys use to buy ready mix fr idli flour…. This is worth trying… Thanks Supriya
This is tooo good… and the one you have kept in the middle looks yummy too… will try to make it. can you please share the tomato chutney recipe??
Take 2 big tomatoes, 1 equally big onion (you keep this ratio for more or lesser requirement, 2:1), 4-5 cloves of garlic. 1 inch piece of ginger.
Chop them. heat some oil add these chopped onions and tomatoes and cook them for 10-15 minutes till the time tomatoes soften and onions become transparent.
Now add half teaspoon turmeric powder, 1 and a half teaspoon chili powder, salt as per taste. mix it well. let it cool down.
Now grind it to a smooth paste in a grinder.
Remove in a bowl and tamper with mustard seeds and cumin seeds.
the thing kept in the middle is mix dal vada or say dalvada…. 🙂
Marna Altman says
I have never heard of this, but looks super delicious. Thanks for the info and the recipe.