Poha idli for babies recipe is the best food for the babies of seven to eight months old. As it is easily digestible and very light food for the babies. This recipe is something I always used it for my four year old beloved son while he was months baby until now.
In my current blog, I would like to share the super easy and simple recipe of the poha idlis and also the idli batter. You can prepare the batter and store it in the refrigerator for three to four days. It can be used when required instantly.
Since this is a recipe for babies, You must have the idlis bland and do not temper the idlis or add any spicy mix to the batter. I am sure your baby would enjoy the meal with this delicious white poha idlis as they are soft and spongy. It would be very easy for the little babies to eat.
How do i make the Poha Idli for Babies
It is very important that the idli is very soft and spongy when fed for the babies. To make soft and spongy idlis , the idli batter matter the most. If you are done with the right idli batter, you would end up making soft , spongy and porous idli. Hence I would like to share the idli batter recipe as well
Utensils and Time Required to make the Poha Idli for Babies
You must be having all the utensils needed for making poha idlis. As they need very basic utensils thats available in any kitchen. However it is important to note them and keep them all ready. This will make the experience in the kitchen pleasant.
| UTENSILS NEEDED
Mixer Grinder Idli Cooker 1 Bowl to mix the idli batter 4 small bowls to soak the ingredients |
| BATTER RESTING TIME
Over night – Rice Urad (Black lentil) , Fenugreek Seeds and Flattened rice |
| IDLI COOKING TIME IN IDLI COOKER
10 to 12 Minutes |
Ingredients to make Poha Idli for babies
You must also know the ingredients and also the quantity needed for each ingredient. Keep them all ready in the kitchen before you start cooking. This way help you cook effortlessly and avoid running around the kitchen for the ingredients.
| EXACT QUANTITY OF INGREDIENTS EXPLAINED FOR IDLI BATTER
Idli rice – 1 Cups Urad dal (Black lentils) – 1/4 cup Water – 2 Cups Flattened Rice – 1/2 cup Fenugreek seeds – 1/2 teaspoon Salt – According to taste |
Complete Procedure to make Poha Idli for babies
It is a very simple recipe to prepare and the batter is prepared with white poha and the idli rice with fermentation process. Rice idli batter need to be fermented. So you need to soak all the ingredients over night and grind it to a nice batter before its fermented.
The rice used for the meals is different from the rice used for idli. You need to use the idli rice to make the rice batter. This is very important because the regular rice makes the idli hard. Idli rice is very key ingredient to make fluffy and soft idlis
Soak the rice in a small bowl over night
In a large bowl , add 1 cup of rice and add enough the quantity of water. Rinse the rice twice in the water and clean the rice. You should then soak the rice in a bowl. Make sure you soak the rice in enough quantity of water and rest it overnight.
Soak the Urad dal (Black lentil) , Flattened rice and Fenugreek seeds in a separate bowls for two hours
Though we call it Black lenthil, the outer black cover is removed and sold in the market. So the lentil looks white inside.
In a bowl ,rinse the 1/4 cup of urad dal ( Black lentil) twice or thrice and soak it in the water. You should make sure you use thrice the quantity of water to soak or two hours. Reason being, the lentils swell up double the size.
Add required water in a another bowl and rinse 1/2 cup of flattened twice. Soak it for two hours with enough water as this will also swell up double. This is another important ingredient to make the idli soft.
In a small cup , add 1/2 teaspoon of fenugreek seeds and soak in water
Grind the Soaked Ingredients into a Batter
Add the each soaked ingredients to the mixer grinder. Grind each soaked ingredient speerately . Transfer the ground paste to separate bowls. You make sure to grind the urad dal or black lentil with fenugreek seeds together . Grind Flattened rice and idli rice seperately.
Nice and smooth idli batter will be ready
Add the ground flattened rice paste to the rice paste and mix well
Take the idli rice paste ta bowl and add the ground flattened rice paste and mix well
Add the ground urad dal paste to the rice paste and mix well
Now you must add the ground urad dal paste to the poha rice paste and mix well.
Add the salt to taste and mix well
Make sure there are no lumps in the batter. You must add salt and mix it well so all the lumps are cleared.
Transfer the batter to the large bowl and leave it for Fermentation
Now transfer the batter to a large bowl. You should make sure the batter is only filled half of the bowl. Because after the fermentation, the batter rises to the top. If filled more than half, the batter might spill over.
Leave the idli batter covered overnight and fermented batter is ready. You will clearly see how much the batter has risen in the bowl.
Batter has swelled up and risen in the bowl and fermented
Once the batter is fermented , it swells and rises up in the bowl. You can add little water and adjust the consistency of the batter to make sure its not too thick or too runny. Now the batter is ready to be used.
Keep the idli cooker on the stove
Take the idli cooker and place it on the stove and keep it in the medium heat. Always maintain the flame in the medium heat not avoid over cooking.
Add one cup of water to the idli cooker
Take half cup of water and add it to the idli cooker. Its very important not to add too much water in the idli cooker. While cooking the water may be spill over the idlis and can make the idli soggy.
Grease the idli moulds
You must now grease the idli moulds. Please use ghee or any vegetable oil. Add few drops of oil in each idli mould and grease each of the moulds completely. In some traditional South indian house holds uses cloth to cover the moulds and add the batter on top of it.
Fill the poha idli batter in the moulds
Take the batter in the ladle and pout the batter to the idli moulds. You must now fill the idli moulds with idli batter. You must ensure not to fill the mould until the brim and the idli batter will rise when cooked
Close the lid and cook for ten mins in the medium flame
Place the idli stand to the idli cooker, close the lid and turn on the stove.Place the idli cooker on the stove and cook for ten mins.
Check if the idlis are cooked well
After ten minutes, you can use a knife or fork to poke into the idlis to check if they are cooked well.With a well cooked idli, the knife or the fork will come out clean.
Remove the idli stand and let it cool on its own
When you are sure that the idlis are cooked well. Allow it to cool for sometime otherwise you will burn your hands while removing the idlis. When the idlis are cool, remove them and take it in a bowl
Serve the poha idlis for the babies
The soft and spongy white poha idlis are ready to serve. You can serve the plain idlis to the babies. For the toddlers you can add little chutney as they might not like too bland. If you want to make it even more healthier you can try the healthy brown rice idlis
Fundamental Tips for Poha idli for babies
Best poha idlis are light, soft , fluffy and porous in texture. You must follow these simple tips to have soft idli while warm and also at room temperature.
1. Keep all the ingredients ready
Before you start cooking, keep all the ingredients in one place. This makes cooking more efficient and you won’t forget.
2. Soak the ingredients for longer time
You must take the right quantity of rice Soak it overnight with double the quantity of water
3. Use Flattened Rice
Flattened rice is very important ingredient to help you make soft idlis. It is not required to be soaked overnight, couple of hours would help.
4. Remove all lumps from batter
If your batter has turned out to be lumpy, make sure you remove all the lumps using a whisk. If you do not have a whisk, use a spoon or fork to remove the lumps.
5. Keep idli moulds greased before adding batter
Always grease up idli moulds before adding batter.
6. Refrigerate soaked Urad Dal
To get softer and fluffier idlis, make sure that, you soak the urad dal in water and refrigerate them. Just like flattened rice, urad dal can be soaked for 2 hours. Not required to soak them overnight
7. Do not overfill the idli moulds
Make sure that you do not fill the idli mould to the brim. After steaming, the idlis will rise, so, make sure you leave a little space for them to rise. Ideally, you should fill a little over three fourth of the idli mould.
8.Remove the idlis carefully
Once the poha idli is cooked, don’t remove it from the mould instantly. If you try that, the poha idlis may break. Leave it for a minute or two before removing them from the moulds. If you have difficulty removing the idlis, use a sharp object to loosen it from the edges of the idli mould.
9. Prepare tempering on medium flame
Always prepare the tempering for the poha idli on a medium flame. If you keep it at a high flame, the tempering will burn and give your idlis a bitter taste.
10. Use Idli Rice for batter
its very important to use the idli rice instead of the Regular rice. If you want the idli to remain soft even in room temperature, idli rice is a must
11. Squeezing out the water from the flattened rice
Please ensure to squeeze out the water from the soaked flattened rice. Because this will help to avoid excess water in the batter.
12. Rinsing the idli batter ingredients well
Its very important to rinse each ingredient of the idli batter. This way you will ensure there is no dirt in the batter.
I am sure you had a awesome experience learning the recipe for your baby. Please try the recipe and let me know your questions or comments in the sections below. I will be more happy to answer you.