Poha Idli

Flattened Rice Idli

सामग्री

विधि

1. Soak rice 6 hours. Soak urad dal (or moong dal) with methi 4-5 hours in a separate bowl. Rinse poha and soak it separately in a little water for 15 minutes just before grinding.
2. Drain dal and methi, grind to a smooth, fluffy paste. Drain rice and soaked poha together, grind to a slightly coarse batter — the poha makes the batter extra soft.
3. Mix both batters by hand to a thick, pourable consistency.
4. Ferment in a warm spot until doubled and bubbly (see fermentation basics above).
5. Stir in salt gently, then steam in greased moulds 10-12 minutes on medium heat.
6. Rest 2 minutes before unmoulding. Serve warm.