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Saturday, 20 May 2017

Poha Sooji Idli (Steamed Flattened Rice-Semolina Cake)


          Another healthy breakfast in my list is Poha Sooji Idli. Very easy and nutritious, it is an instant version as there is no fermenting required. You can dish out in a short notice. So next time thinking of preparing idlis for breakfast, do give this recipe a try.

          You can add any chopped mixed veggies of your choice. It is an excellent weekend breakfast if you would like to introduce healthy eating in the family. So please go through a step by step method with pictures to prepare it.








  • 1 & 1/2 cups poha (flattened rice) I used brown poha
  • 1 & 1/2 cups sooji (semolina)
  • 1 tbsp. oil
  • 1-2 dry red chilies, broken
  • 1 tsp. mustard seeds
  • pinch of asafoetida
  • 1 tsp. urad dal (split black gram lentil)
  • 1 tbsp. chana dal (Bengal gram lentil)
  • 1-2 sprig curry leaves
  • 1 cup yoghurt
  • 1-2 green chilies, chopped
  • 2 tbsp. coriander leaves, chopped
  • 2 tsp. idli podi (gun powder) 
  • pinch of asafoetida (opt)
  • salt to taste
  • 1 tsp. eno fruit salt
  • 1 tsp. oil to grease the idli moulds
  • coconut chutney & sambar to serve







          Heat oil in a pan and temper with mustard seeds and whole red chili. After it stops spluttering add the curry leaves, asafoetida, urad dal and chana dal. Saute for a few seconds.

          Add the sooji and poha. Stir fry on a medium flame for 2-3 minutes or till you get a nice aroma. Set aside to cool down.

          Add the yoghurt, green chilies, coriander leaves, idli podi, asafoetida (opt), salt and 2 cups water. Mix well and set aside for 25-30 minutes.

          Add more water to have a batter like consistency. Just before steaming, add the eno fruit salt and stir well.

          Pour into the greased idli moulds and steam for 12-15 minutes. Demould when it cools down a little. Serve with coconut chutney and sambar.





                      Heat oil in a pan and temper with mustard seeds and whole red chili. 




                 After it stops spluttering add the curry leaves, asafoetida, urad dal and chana
                 dal. Saute for a few seconds.



                Add the sooji and poha. Stir fry on a medium flame for 2-3 minutes or till you 
                get a nice aroma. Set aside to cool down.



                Add the yoghurt, green chilies, coriander leaves, idli podi, asafoetida (opt), salt
                 


                              and 2 cups water. Mix well and set aside for 25-30 minutes.



                               Just before steaming, add the eno fruit salt and stir well.




                   Pour into the greased idli moulds and steam for 12-15 minutes. Demould
                   when it cools down a little. 





                               Serve with coconut chutney and sambar.











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