Wednesday, August 14, 2013

Phova Idli (Flattened Rice Idli)

Phova Idli is a recently learnt recipe. Few days back, my Facebook friend Archana had posted this recipe and I was totally impressed. I wanted to try it right away but somehow I was not able to do it. Then I told my mother to try and she was very happy with the results. Now I really wanted it to try and trust me the idlis turned out very spongy. The flattened rice really makes some magic to the idlis :-) Try this version and I am sure you will always stick to this recipe.

  • Rice - 1 1/2 cup
  • Urad dal/Split Black Lentil (without skin) - 1/2 cup
  • Phovu (Poha)/Flattened Rice (thick or thin variety) - 1/2 cup
  • Salt- To taste
  • Oil - For greasing the mould


Wash and soak the Urad dal (split black lentil) for 2-3 hours. 
Wash and soak rice for 2-3 hours separately.
Soak flattened rice in few tablespoons of water just before grinding.
Now grind the strained split black lentil along  with flattened rice to get a smooth paste. Add water while grinding, just enough to aid the grinding process. Once finely ground, transfer it to a bowl. 
Now transfer the strained rice in the same blender and grind it to get medium coarse consistency (don't make a paste. This will bring a change in the texture of the idli). Transfer this to the same bowl containing urad dal paste. Give a good mix using hand. If the batter is too thick, add little amount of water. The final consistency of the batter should be medium thick (thicker than the dosa batter). Keep the batter in a warm place and allow it to ferment for 8-10 hours (the batter should be doubled after fermentation to get spongy idlis. If not they will turn hard. If it has not doubled then keep it for few more hours).

Now add salt and mix well. The batter should be thick but of dropping consistency. Add water if required.

Now grease the idli mould using oil and add the batter in each mould.

Steam them in a steamer or pressure cooker (without whistle) for 15-16 minutes. 

Allow it to cool for five minutes and then unmould the idlis using back of the spoon.

Phova Idli is ready!!

Serve it hot with Sambhar or any chutney of your choice. Above measurement makes 24 medium sized idlis.


  1. My mother-in-law says that idlis should be ground to the correct consistency so that no water is added later - apparently, that makes the best idlis - with dosas, adding water later is not a problem. Will try this recipe next time. Sounds wonderful.

    1. Wow..didnt know that we are not supposed to add water to the fermented idli batter!! Thanks for the tip Vidya. Will keep in mind.

  2. I am very delighted to come across this wonderful blog... nicely and smartly presented the konkani cuisine... very helpful..... :) :)