Poha Idli

This is a healthy, easy to make dish that I got from Tarla Dalal's recipe here that I had bookmarked some months ago. As we are hardcore Idli lovers (over 14+ varieties on the blog), I was first amazed to see that poha was used in Idlis too (as we generally use it in Set dosa etc). But trust me, this reduced the Urad dal dependance a lot, as also was light and fluffy. I slightly tweaked the recipe by adding 3 handfuls of rolled Oats too, and the taste was very very similar to the normal Idlis that we make with rice and Urad dal.

This is also great for weight watchers as the rice quantity is greatly reduced, and diabetics also can have 2 - 3 of this for their normal breakfast as Oats reduces the glycemic content quite sharply.

I served this with Ginger Peanut chutney and Kakarakaya podi (Bittergourd spice powder), but you can serve it with coconut chutney / Carrot Garlic Chutney or even Idli Molagapudi.

Only caution to exercise is to soak all the ingredients with as minimum water as possible to get a smooth, lovely batter.

PIN FOR LATER

Prep time : 20 mins (apart from soaking and fermenting time).
Makes : Approx 18-20 medium sized idlis

Ingredients:

• Homemade Idli Rawa - 2 cups
• Urad Dal - 1/4 cup
• Poha / flattened rice - 1/2 cup
• Rolled Oats - 3 to 4 handfuls
• Salt - to taste

Method:

1) Soak the Idli rawa + Oats in a bowl. Soak Urad dal + methi seeds in another, and Poha in a third bowl.As indicated earlier in this post, please use very minimal water. 

2) Grind the Urad dal first to a smooth batter

3) Then grind the rawa and Poha along with the Oats.

4) Mix these batters, add salt and ferment for 12 - 14 hours (preferably overnight)

5) In the morning, grease the Idli moulds slightly. Pour the batter into these moulds and steam for 12-13 mins for healthy nutritious Idlis ! 

6) Serve hot with Chutney or Sambhar

Update:
Sending this to Foodies Redoing Old Post Challenge #29 where we update the old posts with new info / pictures.