Producer: Peuli Bakshi
In a mixing bowl, add semolina and keep it aside. Rinse the poha well, then drain and let it sit for a few minutes to soften.
Add the softened poha and yoghurt to the bowl of semolina. Mix well. Add a little water if necessary to make it thick.
Add salt to taste and let the batter rest for about 15-20 mins. This allows the semolina to absorb moisture and soften.
Prepare Idli plates by greasing them with a few drops of oil to prevent sticking.
Just before steaming, add baking soda to the batter. Stir gently but quickly to make the batter fluffy.
Pour the batter into the greased idli moulds. Place the idli stand in a steamer and steam on medium heat for 10-12 minutes.
Let the idlis cool for a few minutes, then remove them from the moulds. Serve warm with coconut chutney or sambar.