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.
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.