Poha Idli ( Left Over Butter Milk and Flatten Rice Idli )

by Shaheen Ali

It’s been a decade now when i first started my cooking. Through out these years i discovered that developing a recipe is the most fun doing task in the kitchen and the left overs help doing this the most. Yes you heard me right, left over food are the best when recycled or reused by turning them into a very new dish. One of my favorite recycled dish made using left over Gujrati Kadhi or Chaas (Butter Milk) is Poha Idlis.

Last night i suddenly noticed that a bowl full of Gujarti kadhi is resting inside the fridge. I made the kadhi a couple of days back and there was a bowl left which i kept for my next day lunch. Somehow missed having it , so today finally decided to reuse it making something healthy and delicious. Handful of poha, little suji and rice atta ….that’s all i needed. Added everything into the kadhi and rested it over night. Finally our Sunday breakfast came out to be very healthy and extremely delicious. Try this out, i bet you’ll never be able to identify what’s inside it. Flavor it the way you like and serve it with some fresh coconut chutney and sambhar.


Print Recipe
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
  1. 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.
  2. Heat 1 tbsp oil in a pan and add mustard seeds and curry leaves. As soon as it splutter, temper the chaas.
  3. 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.
  4. Add chopped coriander, green chilies and grated ginger garlic and mix well.
  5. 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.
  6. Grease the idli molds and put batter generously in each mold. Steam the idlis in a steamer till it turns fluffy and properly cooked.
  7. Transfer the idlis in a serving plate and serve hot with your favorite coconut chutney and sambhar.
Recipe Notes

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Thanks for stopping by!

Love : Shaheen

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