Poha Buttermilk Idli Recipe
Poha Buttermilk Idli is a delightful twist on the traditional South Indian breakfast favorite, Idli. The combination of buttermilk, poha (flattened rice), and sooji (semolina) makes these idlis soft, fluffy, and incredibly flavorful. This recipe is perfect for a wholesome and light breakfast, especially when paired with fresh, aromatic South Indian coconut chutney and a tangy red chili coconut chutney. The slight tang from the buttermilk, the crunch of mustard seeds, and the fragrance of curry leaves all blend beautifully to create a dish that’s both nutritious and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Buttermilk | 4 cups |
| Poha (Flattened rice) | 2 cups |
| Sooji (Semolina/ Rava) | 4 tablespoons |
| Rice flour | 1 tablespoon |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped |
| Green Chillies | 2, chopped |
| Ginger | 1/2 teaspoon, grated |
| Garlic | 1/2 teaspoon, minced |
| Curry leaves | 1 sprig |
| Mustard seeds | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | ~35g |
| Protein | ~4g |
| Fat | ~4g |
| Fiber | ~1g |
| Sodium | ~250 mg |
(Note: Nutritional values are approximate and can vary based on specific ingredients used.)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Vegetarian
Instructions
-
Prepare the Buttermilk Mixture
In a large mixing bowl, whisk the buttermilk to make it smooth. Set it aside to rest while you prepare the tempering for the batter. -
Temper the Buttermilk
Heat 1 tablespoon of sunflower oil in a small pan over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds and a sprig of curry leaves. Let the mustard seeds splutter for a few seconds. Once they start popping, immediately turn off the heat. Pour this tempering into the whisked buttermilk and stir to combine. -
Prepare the Dry Ingredients
Add 2 cups of poha (flattened rice), 4 tablespoons of sooji (semolina), 1 tablespoon of rice flour, and salt to the tempered buttermilk. Mix everything well, ensuring all the ingredients are evenly distributed. The batter will be thin at this point, but don’t worry, it will thicken after resting. -
Add Fresh Herbs and Spices
Incorporate 2 tablespoons of chopped coriander leaves, 2 chopped green chillies, and 1/2 teaspoon of grated ginger and 1/2 teaspoon of minced garlic into the batter. Stir everything together thoroughly. -
Let the Batter Rest
Cover the bowl with a lid or cloth and allow the batter to rest for at least 4 hours, or ideally overnight. This resting period allows the ingredients to blend together and gives the batter the right consistency for steaming. After resting, give the batter a vigorous stir with a ladle or spatula to ensure a smooth texture. -
Prepare the Steamer and Idli Molds
Grease the idli molds lightly with oil to prevent the batter from sticking. Set up your steamer and bring the water to a boil. -
Steam the Idlis
Once the steamer is ready, spoon the batter generously into each cavity of the idli molds. Steam the idlis over medium heat for 8-10 minutes or until they are fluffy and a toothpick inserted comes out clean. -
Serve the Poha Buttermilk Idli
Let the idlis rest for a few minutes before unmolding them. Carefully remove the idlis from the molds and place them on a serving plate. Serve these soft and aromatic poha buttermilk idlis hot with your choice of South Indian coconut chutney and red chili coconut chutney.
Tips for Perfect Poha Buttermilk Idli:
- Resting Time: The longer you allow the batter to rest, the softer and fluffier the idlis will be. Overnight resting is preferred for the best texture.
- Consistency: If the batter appears too thin after mixing in the dry ingredients, simply let it sit for a few hours to thicken.
- Tempering: The tempering step adds an extra layer of flavor, so don’t skip it! The mustard seeds and curry leaves infuse the batter with a delicious fragrance.
- Steaming: Ensure that the water in the steamer is boiling before placing the idli molds in, to ensure uniform cooking.
Variations You Can Try:
- Add Veggies: For a healthier twist, you can add finely chopped vegetables like carrots, peas, or beans to the batter.
- Spices: If you prefer a spicier idli, feel free to increase the number of green chillies or even add a pinch of black pepper to the batter.
Pairing Suggestions:
- South Indian Coconut Chutney: The mild, creamy texture of coconut chutney complements the tanginess of the idlis, making it the perfect accompaniment.
- Red Chilli Coconut Chutney: For those who like a bit of heat, red chili coconut chutney adds a fiery kick to this otherwise mellow dish.
Poha Buttermilk Idli offers a nutritious and satisfying breakfast that captures the essence of South Indian cooking. Whether you’re making it for a lazy Sunday breakfast or a weekday treat, this recipe is sure to be a hit with family and friends alike. Enjoy the flavors, and don’t forget to pair it with your favorite chutneys for the perfect South Indian experience!
