In this episode of MOTHER'S RECIPE, let's learn how to make Poha Idli at home.How To Make Poha Idli | Instant Idli Recipe | Poha Idli Using Rice Rava | How To Make Quick Idli Batter | Suji Poha Idli | Aval Idli Recipe | Ghee Idli | Idli Batter Recipe Without Fermentation | Instant Idli Mix | Quick Idli Batter Recipe | Weekday Breakfast Ideas | Last Minute Breakfast Ideas | On The Go Breakfast Ideas | Idli Varieties | Idli and Chutney | Flattened Rice Recipes | Poha Dishes | Rajshri FoodPoha Idli Ingredients:Introduction - 0:00Grinding Poha For Making The Batter - 0:171 cup PohaHow To Make Poha Idli Batter - 0:351 &1/2 cup Rice Rava1 tbsp Salt1 cup Curd1 cup WaterBatter Consistency - 1:351 &1/2 cup Water1 tsp Fruit Salt1 tbsp WaterHow To Steam The Poha Idli - 2:28Unmolding The Poha Idli - 3:05#PohaIdliRecipe #InstantBreakfast #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout IdliIdli or idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and in Sri Lanka. There are several regional variations of Idlis made in South India and Sri Lanka. With the emigration of south Indians and Sri Lankans throughout the region and world, many variations on idli have been created in addition to the almost countless local variations. Hard-to-get ingredients and differing cooking customs have required changes in both ingredients and methods. Parboiled rice can reduce the soaking time considerably. Store-bought ground rice or cream of rice may also be used. Similarly, semolina or cream of wheat may be used for preparing rava idli (wheat idli). Dahi (yogurt) may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis. Idli can also be made using Poha. Now, Pohaa, also known as pauwa, sira, chira, or aval, Bajil among many other names, is flattened rice originating from the Indian subcontinent. This easily digestible form of raw rice is very popular across India, Nepal and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more.
