Rice and Poha Idli (No Dal Idli; Renal Diet Recipe)

This Rice and Poha Idli has been a revelation to me. It uses absolutely no dal, and no Eno or Soda for fermentation. It is also a low sodium, low potassium recipe suitable for a Renal Diet followed by people with Chronic Kidney Disease (CKD).

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We are trying to make dishes that the whole family can enjoy while enabling a loved one fight combat kidney problems. After all, a family that eats together, stays together; not that we any danger there. 🙂

Chronic kidney disease means following a low potassium, low sodium, low phosphorous diet that takes away a lot of options; especially dals. However, rice, poha and semolina are allowed, and become the mainstay of the renal diet. As a result, when I discovered this Rice and Poha Idli, and it turned out so well, my joy knew no bounds.

The best part about this batter is that you can make two other types of dosa with this as well, but more about that in future posts.

Tips to Make the Perfectly Fluffy and Soft Rice and Poha Idli

• Any short-grained rice will work for this idli. I tried it both with Surti Kolam and Ponni rice.
• Soak the rice for at least 3 hrs.
• Soak the Poha at the very end, just about 5 mins before you grind the batter. If you add it in the beginning the mix will become sour very quickly.
• Let the batter ferment for at least 8 hours.
• Grease the idli mold generously; otherwise the idli tends to stick to the mold.
• Steam the Rice and Poha Idli for about 7 minutes. Do not steam for longer as it may become hard.

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Why Is Rice and Poha Idli Best Suited for a Renal Diet?

This recipe yields 16 idlis, each with only 14 mg of Potassium and 39 mg of sodium (assuming you add 1/4 tsp salt to the batter). That means that even a filling breakfast of 4 idlis would mean a 56 mg Potassium and 120 mg of Sodium per meal.

• These idlis can be transformed into an Idli Upma for variety. Use lemon juice or Amchur as the flavouring agent.
• The batter can be used to make dosa or uttapam. I occasionally serve the Uttapam for lunch or dinner (instead of rice roti), along with Kadhi and allowed vegetables.
• The batter is naturally fermented and uses no Sodium Bicarbonate (Cooking Soda or Soda Bicarb, high in Sodium) or Eno (Sodium Bicarbonate, Sodium Carbonate and Citric Acid mix that is high in Sodium AND potassium).

Other Dishes You Can Make with Rice and Poha Batter

With this same batter, you can make:

• Bun Dosa: Thick, Fluffy and Soft Dosa (Renal Diet Version)
• Rice and Poha Dosa (No Dal Dosa)

If you want some more low-potassium, low-sodium recipes, do take a look at my list of renal diet recipes.

Please note that I am not a trained dietician. These are recipes that I use at home for a person suffering from Chronic Kidney Disease and they have worked with us. Please do check with your renal dietician or doctor about the suitability of these recipes for you.

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How to Make Rice and Poha Idlis

1. Making the Batter
   1. Wash 1 cup rice under running water and drain.
   2. Add 1/2 tsp methi or fenugreek seeds.
   3. Add 2 cups water and let the rice soak for at least 3 hours. In colder weather, you may need to soak the rice for at least 5 hours. The soaking time is primarily for the fenugreek seeds; check that they are soaked well.
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   4. Just 5 minutes before grinding the batter, add 1/2 cup poha or beaten rice flakes to the soaked rice.
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   5. Let the poha soak for 5 minutes and then completely drain all the water from the soaked ingredients.
   6. Transfer the soaked ingredients to a grinder.
   7. Add 1/3 cup water and grind the ingredients to a coarse paste.
   8. Add a further 1/3 cup water, a little at a time, and grind the mix to a smooth batter.
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   9. Transfer to a vessel and check the consistency of the batter. The batter should slide off a spoon and form ribbons.
   10. Cover and keep the batter in a warm place to ferment for at least 8 hours. This batter will rise but just a little. It will not rise as much as the regular rice and udad dal idli batter.
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   11. Add salt and mix with a gentle hand. For a renal diet, do keep the salt within permitted limits.
2. Making the Rice and Poha Idli
   1. Add water to a steamer and let the steam build. I used a pressure cooker without the weight.
   2. Grease an idli mould generously with a few drops of oil.
   3. Spoon just enough batter to fill the mold. This idli will rise when steamed so if you fill to the brim, the idli in the lower platters may stick to the ones above.
   4. Steam the Idli for 7 to 8 minutes.
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   5. Turn off the heat and let the steamer cool for 5 minutes.
   6. Using a sharp knife, loosen the idlis from the moulds.
3. Serve hot Rice and Poha Idlis immediately with Chutney Powder, Coconut Chutney, or in the case of a renal diet, with Cranberry Chutney. 

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Recipe for Rice and Poha Idli (A No Dal Idli; Low Potassium , Low Sodium Idli for Renal Diet)

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Rice and Poha Idli (No Dal Idli; Suitable for Renal Diet)

Aruna

These super soft, fluffy Rice and Poha Idlis have become a family favourite. They are slightly sweeter in taste than the traditional rice and udad dal idli, but no less enjoyable.

With the same batter, you can also make a regular dosa, and a thick and fluffy Bun Dosa as well.

This low potassium, low sodium, low phosphorous recipe is a boon for people with Chronic Kidney Disease who follow a strict renal diet.

5 from 1 vote

Print Recipe Pin Recipe

Cook Time 8 minutes mins

Soaking and Fermenting Time 11 hours hrs

Total Time 11 hours hrs 8 minutes mins

Course Breakfast, Snack

Cuisine Indian, South Indian

Servings 16 Idlis

Calories 43 kcal

Equipment

• Large Bowl
• Spoon
• Grinder
• Idli Moulds
• Steamer or Pressure Cooker without Weight

Ingredients

  

1x2x3x

• 1 Cup Rice (200 gms)
• 1/2 Cup Poha (40 gms)
• 1/2 tsp Methi Seeds (3 gms)
• 2.75 Cups Water
• Salt to Taste

Other Ingredients

• Few Drops Oil to grease the mould

Instructions

 

Making the Batter

• Wash 1 cup rice under running water and drain.
• Add 1/2 tsp methi or fenugreek seeds, and 2 cups water.
• Soak the rice for at least 3 hours. In colder weather, you may need to soak the rice for at least 5 hours till the fenugreek seeds puff up well.
• 5 minutes before grinding the batter, add 1/2 cup poha or beaten rice flakes to the soaked rice.
• Let the poha soak for 5 minutes and then completely drain all the water from the soaked ingredients.
• Transfer the soaked ingredients to a grinder.
• Using 3/4 cup water, grind the ingredients to a smooth batter. Add 1/2 cup water first and 1/4 later in small quantities.
• Transfer to a vessel and check the consistency of the batter. The batter should slide off a spoon and form ribbons. If not, add just 1-2 tsps of water.
• Cover and keep the batter in a warm place to ferment for at least 8 hours. This batter will rise a little and become spongy.
• Add salt and mix with a gentle hand. For a renal diet, do keep the salt within permitted limits.

Making the Rice and Poha Idli

• Add water to a steamer and let the steam build. I used a pressure cooker without the weight.
• Grease an idli mould generously with a few drops of oil.
• Spoon just enough batter to fill the mold. This idli will rise when steamed so if you fill to the brim, the idli in the lower platters may stick to the ones above.
• Steam the Idli for 7 to 8 minutes.
• Turn off the heat and let the steamer cool for 5 minutes.
• Using a sharp knife, loosen the idlis from the moulds.

Serving Ideas

• Serve hot Rice and Poha Idlis immediately with Chutney Powder, Coconut Chutney, or in the case of a renal diet, with Cranberry Chutney.

Nutrition

Calories: 43 kcalCarbohydrates: 9 gProtein: 1 gFat: 1 gSaturated Fat: 1 gSodium: 39 mgPotassium: 14 mgFiber: 1 gSugar: 1 gVitamin A: 1 IUVitamin C: 1 mgCalcium: 5 mgIron: 1 mg

Keyword Idli, Low Potassium Recipe, No Dal Idli, Renal Diet, Rice and Poha Idli

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!