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Poha Sooji Idli

Poha Sooji Idli

Cooking Time

Preparation Time : 30

Cook Time : 15

Total Time : 45

Ingredients

Serves 3

  • 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

Directions

  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    Add more water to have a batter like consistency. Just before steaming, add the eno fruit salt and stir well.

  • 05

    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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