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Poha Idlis (Soft Flattened Rice Idlis).....

Zeenath Amaanullah
540 minutes
Prep Time
18 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Poha Idlis (Soft Flattened Rice Idlis)..... RECIPE

The super soft, fluffy idlis are sure to steal your hearts. Unlike the normal idlis, these are made with very less amount of urad dal. The star ingredient in this being the flattened rice or poha is what makes these idlis soft as a feather. These are made by the process of fermentation and temperature plays a crucial role in this. Allow the batter to ferment in a warm place and in Winters should be allowed to ferment for a longer duration, about 14-20 hours. The fermented batter should also have that faint smell or odour. It indicates that the batter is well fermented. Enjoy these for a healthy breakfast with family and friends on any day or for a weekend special breakfast.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Steaming
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 6

  1. Parboiled rice 1 cup (200 gm)
  2. Flattened rice or poha 1/2 cup (100 gm)
  3. Black gram or urad dal 3 tbsp (40 gm)
  4. Fenugreek seeds 1/4th tsp
  5. Salt 1 tsp
  6. Oil for greasing 3 tbsp
  7. Water for steaming 2 1/2 cups


  1. Wash and rinse the rice, fenugreek seeds and dal for 2-3 times.
  2. Add them to a bowl along with enough water.
  3. Soak them for 6 hours.
  4. Wash and rinse poha too.
  5. Soak it in a separate bowl for 6 hours.
  6. Grind them to a thick paste using the water in which they were soaked.
  7. Do not add all of it.
  8. I added almost 1 cup of water.
  9. Add salt and allow the batter to ferment for over 9 hours.
  10. Keep water to boil in a steamer or a pressure cooker or an idli cooker.
  11. Grease the idli plates well.
  12. Pour a tablespoon full of the batter in each of the depression plates.
  13. Steam them for 15 to 18 minutes on a high flame.
  14. Insert a skewer to check if they are done after 15 minutes.
  15. Allow them to cool down a bit before removing the idlis onto a serving plate.
  16. Keep them warm in a casserole.
  17. Serve them with sambar, covonut and onion tomato chutneys.

Reviews (2)  

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Reema Garg
Reema Garg   Jan-15-2018

Thanks for sharing this recipe.

Yasmeen Ahmed
Yasmeen Ahmed   Jan-09-2018

So yummy !! :heart::heart::heart_eyes::heart_eyes: Ma Shaa ALLAH

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