A south indian freind once told me that poha adds a magical touch to idlis, making it very soft and fluffy. It is 100% true. Try making idlis with this proportion, and you’ll be pleasantly surprised.
soaking: 2 hours
Preparation Time: 20 mins
fermenting: 8 hours
Cooking Time: 12 mins
Makes 15 idlis
1 cup idli semolina (rava)
1/4 cup beaten rice (poha)
1/4 cup urad dal (split black lentils)
salt to taste
oil for greasing
MethodClean, wash and soak the idli rawa and beaten rice in water for at least 2 hours.Clean, wash the urad dal thoroughly and soak it in water for at least 2 hours.
Drain the idli rawa and rice, combine together and blend in a mixer to a smooth batter.
Darin and blend the urad dal separately to a smooth paste using a little water.
Combine the two batters, add salt and mix well. Cover and keep aside to ferment for 6 to 8 hours.
Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
Repeat with the remaining batter to make more idlis. Serve hot.