Step 1: Grind the Poha

Add 1 cup of Poha (Flattened Rice) to a grinder jar and grind it into a coarse powder.

Step 2: Prepare the Batter Base

In a large mixing bowl, combine the ground poha, 1 cup of sooji/semolina, and 1 cup of curd. Add salt to taste and mix well. Add a little water as required to form a thick batter. Mix until everything is well combined.

Step 3: Add Seasonings

Add 1 tsp of ginger-chilli paste and chopped coriander to the batter. Mix thoroughly.

Step 4: Add Tempering and Rest

Pour a prepared tempering (tadka) over the batter and mix it in. Cover the bowl with a lid and let the batter rest for 5 minutes.

Step 5: Add Leavening Agent

After resting, add 1/4 tsp of Eno or soda to the batter. Pour a little water over it to activate and mix gently until well incorporated.

Step 6: Shape the Vadas

Grease your hands, take a portion of the batter, and shape it into a flat, round vada with a hole in the center. Place each vada on a piece of banana leaf in an idli steamer plate.

Step 7: Steam the Vadas

Place the steamer plate in a pot with boiling water. Cover and steam for 10-15 minutes on medium heat.

Step 8: Serve

Once steamed, remove the vadas from the steamer. Serve hot with podi and ghee or any chutney of your choice.

• Grind the poha coarsely for a better texture.

• Resting the batter allows the sooji and poha to absorb moisture.

• Add Eno or soda just before steaming for maximum fluffiness.

• Using banana leaves adds a unique aroma and prevents sticking.

• Add finely chopped vegetables like carrots, onions, or peas to the batter for extra nutrition.

• Skip the tadka for a simpler, plain version.