Take required quantity of the instantpoha idli mix , add yogurt or even sour buttermilk , pinch of salt ( not added to mix earlier ) , pinch of Eno fruit salt and make a batter for idli like mentioned above
Note. Happy and healthy cooking. Ever since I received many positive feedbacks for my Instant Wheat flour dosa, my hubby was giving me many instant dosa ideas
Usually poha could be prepared in many ways with added vegetables like adding potatoes makes it a north Indian special called batata poha, also some add carrots, potatoes, beans, peas and make it further nutritious called avalakki mixed veg bhath and so on
and above all these idlis were instant - no fermentation - no grind types. I feel coz of poha and no fermentation , these idlis are little bland in taste
and above all these idlis were instant - no fermentation - no grind types. I feel coz of poha and no fermentation , these idlis are little bland in taste
You can add chopped and cooked potatoes along with onions like North Indian “Kanda batata poha” OR saute finely chopped vegetables along with onions, cook for few minutes and add poha mix
But seriously i could not believe i had not found these idlis before. Happy and Healthy Cooking. Even though i make Instant Oats Idlis quite often, an idli with rice,urad,poha and oats was far off my mind
Tikki is a very popular North Indian dish. Pressure cook potatoes and peel off the skin. The post Aloo Poha Tikki |Potato and beaten rice cutlet appeared first on Spicy Kitchen
Subscribe NOW for free. I have seen her eating poha soaked in sweetened milk whenever she feels hungry, says its best when compared to the fried snacks
Firstly, wash the moong dal and soak it in enough water for about an hour and then drain completely. Poha is "Beaten Rice" in Hindi and this recipe for Poha Cutlet is adapted from the one given by the legendary Tarlaji Dalal
But, it is definitely not hard to switch to healthier poha as it gives more nutrients. If you feel it is not gonna work out, no issues, this recipe is already healthy as we are using less oil and good bacteria rich Curd
I have been in the kitchen a lot last year but, blogging had not happened. I use poha often but this time I used the thick variety which resulted in in the best textured vadai
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