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.

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.