Poha idli is a soft and fluffy idli recipe made with flattened rice (poha) and semolina (rava). This idli can be made instantly in just 30 minutes without any fermentation, making it an ideal alternative to the traditional idli recipe that requires a combination of rice and lentils fermented for at least 8 hours. In this recipe, I also share a special peanut chutney that is easy to make and pairs perfectly with the idlis. Do give it a try!
Here are some key tips to keep in mind while making poha idli at home:
- To prepare the idli batter, use equal portions of poha, idli rava (or semolina), and sour curd (or yogurt). The idli rava gives a porous texture to the idlis, and the sour curd not only adds a tangy taste but also helps to speed up the fermentation process. If you don’t have sour curd, you can add 2-3 teaspoons of lemon juice to make it sour.
- Make sure the idli batter is slightly thick and has a pouring consistency. Add water gradually while preparing the batter. You can also add a special “tadka” (tempering) to the idli batter to enhance its taste and keep the idlis moist even after they cool down.
- To make instant poha idli, add Eno fruit salt to the batter (which can be replaced with ½ teaspoon of baking soda). Eno works well and gives good results.
- Steam the idlis on high-medium flame for 12-15 minutes. Avoid steaming them on low flame as it may not cook them properly. The idlis taste best when served hot with chutney.
Please do visit my other related recipe collection like
Poha idli recipe | instant poha rava idli | instant idli with chutney
For instant poha idli
- 1 cup poha
- 1 cup idli rava
- 1 cup curd
- Salt to taste
- 1 +3/4 cup water or as required
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 3-4 chopped green chilli
- Some curry leaves
- Pinch of hing
- ½ cup coriander leaves
- 1 tsp eno fruit salt
- Oil for greasing
For peanut chutney
- ½ cup peanut
- ½ cup roasted chana dal
- 2 green chilli
- 1 small size tamarind
- Salt to taste
- ½ cup water
- Chutney tempering
- 1 tbsp oil
- ¼ tsp mustard seeds
- ¼ tsp urad dal
- 1 dry red chilli
- Some curry leaves
To make instant poha idli batter:
- Grind the poha into a fine powder using a mixer grinder.
- In a mixing bowl, add the ground poha powder, idli rava, curd, and salt. Gradually add water and make a medium-thick, pouring batter. Do not add too much water to the batter.
- Whisk the batter for 2 minutes until it becomes light and fluffy. Cover and let it rest for 30 minutes.
- In a tadka pan, heat oil and add mustard seeds, chana dal, urad dal, chopped curry leaves, and asafoetida. Sauté until the dals turn slightly golden brown. Turn off the heat and add the tadka to the idli batter. Also add chopped coriander leaves and mix well.
- Add Eno fruit salt and a little water to the batter. Mix well.
- Grease an idli stand with oil and pour the batter into it.
- Preheat a steamer for 5 minutes. Place the idli stand in the steamer and steam the idlis for 12-15 minutes on high-medium flame.
- Check if the idlis are properly steamed by inserting a knife. Take out the idli stand from the steamer and let it cool slightly.
- Serve the soft and fluffy poha idlis with peanut chutney.
To make peanut chutney:
- In a mixer jar, add peanuts, roasted chana dal (dalia), green chilli, tamarind, salt, and water. Grind into a smooth paste and transfer it to a mixing bowl.
- In a tadka pan, heat oil and add mustard seeds, urad dal, dry red chilli, and curry leaves. Sauté for a few seconds and add the tempering to the chutney. Mix well.
- The peanut chutney is ready to serve with the poha idlis.
- The proportion of poha, idli rava, and curd should be same.
- Idli batter should be thick and pouring consistency.
- Do not add more water while preparing the batter.
- Rest batter for 30 minutes, so idli rava is properly puffed up.
- Tadka adds flavor and keeps idli moist after its cool down.
- Steam idli on high-medium flame for 12-15 minutes.
- Poha idli tastes great when it is served hot with chutney.
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