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Preparation Time : 30
Cook Time : 15
Total Time : 45
1 & 1/2 cups poha (flattened rice) I used brown poha
1 & 1/2 cups sooji (semolina)
1 tsp. salt or to taste
1 tbsp. oil
1-2 dry red chilies, broken
1 tsp. mustard seeds
1/4 tsp. asafoetida
1 tsp. urad dal (split black gram lentil)
1 tbsp. chana dal
1-2 sprig curry leaves
1 cup yoghurt
1-2 green chilies, chopped
2 tbsp. coriander leaves, chopped
2 tsp. idli podi (gun powder)
1 tsp. eno fruit salt
1/4 tsp. asafoetida (opt)
1 tsp. oil to grease
Heat oil in a pan and temper with mustard seeds and whole red chili. After it stops spluttering add the curry leaves, asafoetida, urad dal and chana dal. Saute for a few seconds.
Add the sooji and poha. Stir fry on a medium flame for 2-3 minutes or till you get a nice aroma. Set aside to cool down.
Add the yoghurt, green chilies, coriander leaves, idli podi, asafoetida (opt), salt and 2 cups water. Mix well and set aside for 25-30 minutes.
Add more water to have a batter like consistency. Just before steaming, add the eno fruit salt and stir well.
Pour into the greased idli moulds and steam for 12-15 minutes. Demould when it cools down a little. Serve with coconut chutney and sambar.
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