instant idli recipe with poha, instant poha idli recipe
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5 from 2 votes

instant idli recipe with poha

instant poha idli recipe - quick method of preparing idlis. no fermentation is required. poha makes these idlis light and fluffy.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: breakfasts
Cuisine: south indian
Servings: 10 idlis
Author: Dassana Amit

Ingredients

  • ½ cup poha OR 40 grams poha
  • 2 tablespoons urad dal (husked black gram)
  • ½ cup rice flour OR 100 grams rice flour
  • ¼ cup sour curd (khatta dahi)
  • 1 to 1.25 cups water or add as required
  • ¼ to ⅓ teaspoon salt or add as required
  • ½ teaspoon fruit salt or eno

Instructions

preparing instant poha idli batter

  • heat a pan on a low to medium flame. then lower the flame, add the urad dal and just stir.
  • then add poha.
  • roast both urad dal and poha on a low flame for about 2 minutes, stirring often. urad dal is roasted just to get rid of some moisture from them.
  • remove the pan from the stove top and let this mixture cool down.
  • then add everything in a grinder jar and grind to a fine flour.
  • sieve this flour in a bowl or pan. 
  • add rice flour and salt. mix very well.
  • next add ¼ cup sour curd and 1 to 1.25 cups water. 
  • mix very well to get a smooth batter without lumps. you can briskly whisk this mixture for a minute too aerate it a bit. the consistency of batter will be thick yet flowing. if required you can add more water. 

steaming instant poha idli

  • grease idli pans with oil and also keep water for steaming in the idli steamer or electric rice cooker.
  • before steaming idlis, take ½ teaspoon fruit salt (eno) and sprinkle it all over the idli batter.
  • as soon as you add eno, mix very well and be quick. do mix the eno very well with the batter. otherwise you will have a faint green color on the idlis as well as uneven texture in them. so mix very well.
  • pour the idli batter in the greased idli moulds.
  • place the idli stand in the steamer pan. cover with a lid and steam idlis for 10 to 12 minutes. check with a toothpick and the toothpick should come out clean. these instant idlis cook faster. so do keep a check. do not overcook as then they will become hard.
  • once done, remove the idlis and allow to sit for a few minutes.
  • then with a butter knife gently remove the idlis from the mould. place them in a casserole.
  • serve instant poha idlis hot or warm with your favorite coconut chutney and sambar.

Notes

tips for making instant idli recipe:
  • can use 3 tablespoons readymade urad dal flour instead of urad dal. 
  • for a more sour taste, you can also add ½ cup of curd and reduce the water accordingly. 
  • avoid adding baking soda as it may give a soapy aroma in the batter.