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.
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.