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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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