One of the best dishes which is made using leftover Gujarati kadhi or chaas is Poha Idlis. A handful of poha, a little suji and rice atta that is all that you need. Using the leftovers your breakfast can come out to be very healthy and extremely delicious.
Poha Buttermilk Idli
Prep in: 10 minutes
Cooks in: 30 minutes
Total in: 40 minutes
Makes: 4 servings
Ingredients
- 4 cups Buttermilk
- 2 cups Poha (Flattened rice)
- 4 tablespoons Sooji (Semolina/ Rava)
- 1 tablespoon Rice flour
- 2 tablespoons Coriander (Dhania) Leaves, chopped
- 2 Green Chillies, chopped
- 1/2 teaspoon Ginger, grated
- 1/2 teaspoon Garlic, minced
- 1 sprig Curry leaves
- 1 teaspoon Mustard seeds
- Salt, as required
- 1 tablespoon Cooking oil
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How to make
- To begin making Poha Buttermilk Idli, whisk the buttermilk in a mixing bowl and keep it aside.
- The next step is to temper the buttermilk. Heat 1 tablespoon oil in a pan and add mustard seeds and curry leaves. As soon as it splutters, temper the buttermilk.
- Now add poha, suji, rice atta and salt as needed. Mix everything well, so that everything gets incorporated well. The batter may look thin but it will get thick after a few hours.
- Add chopped coriander, green chilies, and grated ginger garlic and mix well.
- Cover the bowl with a lid and let it rest overnight or minimum 4 hours. Once the batter is done, stir and mix it vigorously with a ladle or spatula.
- Grease the idli molds and put batter generously in each one of them. Steam the idlis in a steamer till it turns fluffy and properly cooked.
- Serve Poha Buttermilk Idli with delicious coconut chutney
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