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. 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 brekafast as Oats reduces the glycemic content quite sharply.

I served this with Ginger Peanut chutney, 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.

Sending this to Radhika's Scrumptious Breakfasts event as well as Priya's Tuesday bookmarked recipes along with Nayna's South Indian Flavours.

P.S: Priya - Thanks to your Tuesday event: it is compelling me to look at my bookmarks very often and try out different dishes :-)

Prep time : 20 mins (apart from soaking and fermenting time). Makes : About 700 gms of batter (for approx 25 medium sized idlis)

Ingredients:

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

Method:

1) Soak the Idli rawa + Oats in a bowl. Soak Urad dal  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 8 mins for healthy nutritious Idlis ! 

6) Serve hot with Chutney or Sambhar