Spoon Fork And Food

POHA IDLI ( Left Over Butter Milk and Flatten Rice Idli )

Course

breakfast

Cuisine

south indian

Prep Time

240 minutes

Cook Time

20 minutes

Servings

piece

Ingredients

Course

breakfast

Cuisine

south indian

Prep Time

240 minutes

Cook Time

20 minutes

Servings

piece

Ingredients

Instructions

In a large mixing bowl, whisk the chaas or left over gujrati kadhi and keep aside. Meanwhile prepare the tempering. If you are using gujrati kadhi then tempering is not required.
Heat 1 tbsp oil in a pan and add mustard seeds and curry leaves. As soon as it splutter, temper the chaas.
Now add poha, suji, rice atta and salt as needed. Mix well so that everything gets incorporated well. The batter may look thin but don’t worry as it will get thick after few hours.
Add chopped coriander, green chilies and grated ginger garlic and mix well.
Cover the bowl with a lid and let it rest over night 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 mold. Steam the idlis in a steamer till it turns fluffy and properly cooked.
Transfer the idlis in a serving plate and serve hot with your favorite coconut chutney and sambhar.

Recipe Notes

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Love : Shaheen