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poonga rice idli recipe
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Soft Poongar Rice Idli & Dosa Batter (No White Rice)

Master the art of making soft, spongy idlis and crispy dosas using Poongar Rice (Women's Rice). This 100% whole grain, diabetic-friendly batter requires no white rice and is naturally rich in iron—perfect for a healthy, traditional South Indian breakfast
Prep Time10 hours
Cook Time15 minutes
Total Time10 hours 15 minutes
Course: Breakfast, Dinner, tiffin
Cuisine: Indian, South Indian, Tamil, Tamil nadu
Servings: 20 Idli
Calories: 165kcal
Author: Chitra

Ingredients

  • 2 cups Poongar rice / Women's rice / Poogar arisi
  • ½ cup Urad dal White, round
  • ½ tsp Methi seeds
  • Water - as needed
  • Salt - as needed

Instructions

  • Wash & Soak: Wash rice 3 times till clear water. Soak rice for 10 hours. Soak Dal+Methi for 4 hours.
  • Grind the Rice and dal: Grind rice + Dal + Methi seeds to a smooth, thick paste.
  • Add water based on the need. Do not make the batter watery. Idli becomes flat and sticky.
    poongar rice idli recipe
  • Mix & Ferment: Mix the batter by hand. Ferment for 8 hours until it rises well.
  • Steam: Pour into greased plates and steam for 15 minutes.
  • Rest: Rest the cooked idli for 5 minutes before removing using a small spoon.
    poongar rice idli batter recipe
  • Make crispy dosa: To make crispy dosa, dilute the batter slightly and pour the batter on hot dosa tawa.
  • Drizzle oil. Flip and cook both sides. Fold and serve with your favorite chutney, sambar and podi.

Notes

The "Success Secrets" :
  • Warning: Do not reduce soaking time. Red rice is harder than white rice.
  • Tip: If batter doesn't ferment (in winter), keep it inside a warm oven or casserole.
Nutrition values are estimated based on using whole grain Poongar Rice. This recipe provides 4x more fiber than standard white rice idlis.
I have not used white rice in this recipe. You can add 1/2 cup if you like.
You can also use 1/4 cup of thick Poha / Getti Aval instead of white rice,
Red rice has to be soaked for minimum 8 hours and discard the soaked water.
Urad dal and Methi seeds needs minimum 2 hours of soaking.
If using Poha, soak for 30
For trouble shooting, you can add 1/2 cup of rice flour if you feel the idli is too soft and sticky due to watery batter. 

Nutrition

Serving: 3Idlis | Calories: 165kcal | Carbohydrates: 34g | Protein: 6g | Fat: 0.5g | Fiber: 4g | Iron: 2mg