Poha Idli Recipe – Authentic South Indian Breakfast & Steaming Guide

Last Updated on 2 months by Neha Deshmukh

Poha Idli Recipe – Authentic South Indian Breakfast & Steaming Guide

Hey everyone! If you’re anything like me, you love a good South Indian breakfast. But sometimes, you want something a little different, a little…unexpected. That’s where Poha Idli comes in! I first stumbled upon this recipe years ago, and it quickly became a family favorite. It’s wonderfully soft, fluffy, and has a subtle, unique flavor that’s just so comforting. Let’s dive in and I’ll show you how to make it!

Why You’ll Love This Recipe

This Poha Idli recipe is a delightful twist on the classic South Indian staple. It’s incredibly easy to make, requiring just a handful of ingredients you likely already have in your pantry. Plus, it’s a fantastic way to use up leftover poha! But the best part? The texture. It’s unbelievably soft and airy – seriously, melt-in-your-mouth good.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious idlis:

• 1 cup Idli rice rava
• 1 cup Thin Poha/aval
• 1 cup Thick Buttermilk
• 2 tsp Salt
• 0.5 tsp Eno or baking soda

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

Idli Rice Rava: Types and Quality

Using good quality idli rice rava is key. You want the coarse, parboiled rice rava specifically made for idlis and dosas. Don’t confuse it with regular rice rava! It’s available at most Indian grocery stores. (Around 170g)

Thin Poha/Aval: Choosing the Right Variety

Thin poha (also called aval) is what gives these idlis their unique texture. Make sure it’s the thin variety, not the thick one. It should be light and flaky. (Around 100g)

Thick Buttermilk: Homemade vs. Store-Bought

Thick buttermilk is crucial for the fermentation process. I prefer making my own – it’s super easy! Just whisk yogurt with a little water until it reaches a buttermilk consistency. Store-bought works in a pinch, but homemade tastes better, trust me. (Around 240ml)

Eno/Baking Soda: Understanding the Leavening Agent

Eno is a fruit salt that acts as a leavening agent, giving the idlis their fluffiness. If you don’t have Eno, you can use baking soda, but the results might be slightly different (more on that in the FAQs!). (Around 2.5g)

Salt: Regional Preferences & Impact on Flavor

Salt enhances the flavors, so don’t skimp! I usually use a good quality sea salt. Feel free to adjust the amount to your liking – some people prefer a little more, some a little less. (Around 10g)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the thin poha into a fine powder. You can use a blender or food processor for this. Set it aside.
2. In a mixing bowl, combine the powdered poha, idli rice rava, thick buttermilk, and salt. Mix everything well.
3. Now, gradually add water, mixing as you go, until you form a lump-free batter. The consistency should be similar to a thick pancake batter.
4. Cover the bowl and let the batter rest for at least 30 minutes, or even up to an hour. This allows the poha and rava to soak up the buttermilk and soften.
5. After resting, check the batter consistency. If it’s too thick, add a little more water. It should be thick enough to pour, but not runny.
6. Get your idli steamer ready! Bring water to a boil and grease the idli molds generously. This prevents sticking.
7. Just before you’re ready to steam, add the Eno or baking soda to the batter. Mix vigorously for a minute or two. You’ll see the batter become light and frothy.
8. Quickly pour the batter into the greased idli molds, filling them about ¾ full. This gives the idlis room to expand.
9. Steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the idlis cool for about 5 minutes before gently removing them with a wet spoon.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Poha Idli:

Achieving the Perfect Batter Consistency

The batter is the heart of this recipe. It shouldn’t be too thick or too runny. Think thick pancake batter – that’s the sweet spot.

Ensuring Soft and Fluffy Idlis

Don’t overmix the batter after adding the Eno/baking soda. Gentle mixing is key to keeping those air bubbles intact.

Troubleshooting Common Issues (e.g., Idlis not rising)

If your idlis aren’t rising, it could be a few things: your Eno/baking soda might be old, the batter might not have rested long enough, or the water might be too hot.

Steaming Techniques for Optimal Results

Make sure the water in your steamer is boiling vigorously before you start steaming. Also, avoid lifting the lid during steaming, as this can cause the idlis to collapse.

Variations

Want to switch things up? Here are a few ideas:

Vegan Poha Idli

Substitute the buttermilk with plant-based yogurt mixed with a little lemon juice.

Gluten-Free Poha Idli

This recipe is naturally gluten-free! Just double-check that your Eno/baking soda is also gluten-free.

Spice Level Adjustments (Adding Green Chilies or Ginger)

My friend loves adding a finely chopped green chili or a teaspoon of grated ginger to the batter for a little kick.

Festival Adaptations (Ganesh Chaturthi, etc.)

These idlis are a wonderful addition to any festive spread! You can serve them with a special coconut chutney or sambar.

Serving Suggestions

Serve these warm with your favorite South Indian accompaniments. Coconut chutney and sambar are classic choices, but you can also try a spicy tomato chutney or a flavorful podi (spice powder).

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming or microwaving. They also freeze well!

FAQs

Let’s answer some common questions:

What is the best type of rice rava to use for idlis?

Definitely use coarse, parboiled idli rice rava. It’s specifically designed for making soft and fluffy idlis.

Can I substitute buttermilk with yogurt? If so, what’s the ratio?

Yes, you can! Use ¾ cup of yogurt and ¼ cup of water to make 1 cup of buttermilk.

How do I know if the batter is fermented enough?

You’ll notice the batter will become slightly bubbly and increase in volume after resting.

What if I don’t have Eno? Can I use baking soda only?

You can use ½ teaspoon of baking soda, but the idlis might not be as fluffy.

How can I prevent the idlis from sticking to the molds?

Grease the molds very generously with oil before pouring in the batter. You can also lightly dust them with rice flour.