Poha Buttermilk Idli Recipe
Poha Buttermilk Idlis is a must try recipe. Made with tempered buttermilk, poha,suji and rice flour these idlis taste wonderful and can be served with any chutney of your choice.
Poha Buttermilk Idlis are a tasty and simple idli recipe. There is no need for grinding any rice or dals to make these soft and tasty idlis. Poha or flattened rice, suji and rice flour are all mixed along with a tempered buttermilk and left to ferment for about 4 hours. Then the batter is poured in an idli steamer and steamed to make delicious and soft idlis.
Poha Buttermilk idlis are enjoyed by each and everyone and can be packed into your kids lunch boxes as well. Poha idlis can be served with any chutney or sambar of your choice.
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- 4 cups Buttermilk
- 2 cups Poha (Flattened rice)
- 4 tablespoons Sooji (Semolina/ Rava)
- 1 tablespoon Rice flour
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- 2 Green Chillies , chopped
- 1/2 teaspoon Ginger , grated
- 1/2 teaspoon Garlic , minced
- 1 sprig Curry leaves
- 1 teaspoon Mustard seeds
- Salt , as required
- 1 tablespoon Cooking oil
How to make Poha Buttermilk Idli Recipe
To begin making Poha Buttermilk Idli, whisk the buttermilk in a mixing bowl and keep it aside.
The next step is to temper the buttermilk. Heat 1 tablespoon oil in a pan and add mustard seeds and curry leaves. As soon as the mustard seeds splutters turn off the heat and temper the buttermilk.
Now add poha, suji, rice atta and salt to the buttermilk. Mix well to combine. The batter may look thin but it will get thick after few hours.
Add chopped coriander, green chillies and grated ginger garlic to the poha idli batter and mix well.
Cover the bowl with a lid and let it rest overnight or minimum 4 hours. Once the batter is done, stir and mix it vigorously with a ladle or spatula.
Grease the idli molds and put batter generously in each cavity. Steam the idlis in a steamer till it turns fluffy and properly cooked. the poha idlis will take about 8-10 minutes to steam. Allow to rest for a few minutes and then unmould the poha idli into a serving plate and serve hot.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'