Poha Buttermilk Idli Recipe
Poha Buttermilk Idlis are a delightful twist on the traditional South Indian idli, offering a simple and flavorful option for breakfast. What makes this recipe unique is that there’s no need for grinding any rice or dals, which saves both time and effort. The batter is prepared by mixing poha (flattened rice), semolina (sooji), and rice flour with a tempered buttermilk mixture, followed by fermentation. This process results in soft, fluffy idlis that are perfect for pairing with chutneys or sambar. Let’s dive into the steps for making these delicious Poha Buttermilk Idlis.
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Buttermilk | 4 cups |
| Poha (Flattened Rice) | 2 cups |
| Sooji (Semolina/Rava) | 4 tablespoons |
| Rice Flour | 1 tablespoon |
| Coriander (Dhania) Leaves, chopped | 2 tablespoons |
| Green Chillies, chopped | 2 |
| Ginger, grated | 1/2 teaspoon |
| Garlic, minced | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Salt | As required |
| Oil | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 150-180 |
| Carbohydrates | 35g |
| Protein | 3g |
| Fat | 2g |
| Fiber | 2g |
| Sodium | 300mg |
Instructions
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Prepare the Buttermilk: Start by whisking the buttermilk in a large mixing bowl until it is smooth and uniform. Set it aside for now.
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Temper the Buttermilk: In a small pan, heat 1 tablespoon of oil over medium heat. Add the mustard seeds and curry leaves. As the mustard seeds begin to splutter, immediately turn off the heat. Pour this tempered oil mixture into the whisked buttermilk.
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Make the Batter: To the tempered buttermilk, add poha, semolina (sooji), rice flour, and salt. Mix everything thoroughly. The batter will appear slightly thin at this stage, but don’t worry—it will thicken as it rests.
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Add Flavorings: Stir in the chopped coriander leaves, green chillies, grated ginger, and minced garlic. This combination will infuse the batter with a fragrant aroma and a lovely balance of heat and freshness.
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Fermentation: Cover the bowl with a lid or a clean cloth and set it aside to ferment. Ideally, let it rest overnight, but a minimum of 4 hours will suffice. The batter should rise slightly during this period, indicating it is ready to steam.
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Prepare the Steamer: Grease the idli molds with a little oil or ghee. This ensures the idlis come out easily once steamed.
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Steam the Idlis: Stir the fermented batter well, then pour it generously into each idli cavity. Steam the idlis in an idli steamer for about 8-10 minutes, or until they are cooked through and fluffy. You can check by inserting a toothpick or knife into the center of an idli; it should come out clean.
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Rest and Unmold: Allow the idlis to rest for a few minutes before removing them from the molds. This step helps them retain their shape and texture.
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Serve: Carefully unmold the Poha Buttermilk Idlis and transfer them to a serving plate. These idlis are best served warm. For a traditional South Indian breakfast, pair them with Coconut Chutney and Red Chilli Coconut Chutney.
Enjoy these fluffy and flavorful Poha Buttermilk Idlis as part of a wholesome breakfast that is both easy to make and absolutely delicious!
