Saturday, June 13, 2015

POHA IDLIS

POHA IDLIS

With idlis and dosa being common items for breakfast for many South Indians, I am often asked, " Don't you get bored with the same dishes?" I always point out that in idlis and dosas alone there must be hundreds of varieties. For example, here in this blog you will find recipes for two very different types of idlis namely Urad Dal and Moong Dal Idlis and Mallige Idlis - apart from other types of idlis.

Yet another type of idli, is the Poha Idli  made using beaten rice which I have adapted from the recipe by one of my favourite Chefs, Tarlaji  Dalal. They come out to be very soft and melt in the mouth because of the addition of beaten rice or poha.

For those who may not be familiar, please note that idli rawa which is made out of rice is different from the normal semolina or rawa, which is made out of wheat. I usually buy the ready made Vijay Idli Rawa.




Ingredients:
  • Rice Semolina (Idli Rava), 1 cup
  • Beaten Rice, (Poha), Thick Variety, 1/4 cup
  • Urad Dal ( Split Black Gram Dal), 1/4 cup
  • Salt, to taste
  • Oil, for greasing
Method:

Wash the idli rava and beaten rice (poha) and soak them in water for about 2 hours
Wash the urad dal thoroughly and similarly soak it in water for 2 hours
Drain the excess water from the idli rava and beaten rice 
Next grind them together in a blender to a smooth batter adding just the required amount of water
Transfer the batter to a large bowl 
Drain the excess water from the urad dal and in the blender grind this too to a smooth batter adding just the required amount of water
Mix the two batters, add salt and keep it for fermenting for 8-10 hours or overnight
Next morning, grease the idli moulds and pour the batter into each of the idli moulds
Steam them in a pressure cooker for about 10-12 minutes without adding the weight 
Once it cools, demould the idlis and serve hot with sambar or chutney of your choice