Tuesday, 24 July 2012

Aval / Poha Idli

Idli is a steamed rice cake and very popular breakfast in south Indian. This aval / poha idli is healthy, fluffy, soft and satiating breakfast.


  • Idli rice - 2 cups
  • urad dhal - 1/2 cup
  • Aval / Poha - 1/2 cup
  • Salt to taste
  • Wash and soak idli rice & urad dhal in two separate vessel for 5 hours
  • Drain water from the rice and urad dhal
  • Grind urad dhal to a fine paste by adding very little water (remove the batter into a vessel)
  • Grind the rice along with aval to a fine paste by adding little water
  • Remove this into the vessel with urad dal paste
  • Add required salt and mix well
  • Ferment over night and the batter will raise in 8 to 10 hours
  • If you live in a colder place, you can pre-heat the conventional oven for 10 minutes and turn it off and keep the batter inside
  • Boil water in the idli / regular cooker (just steam and do not whistle in regular cooker)
  • Grease idli plate with oil and pour batter in the idli plate
  • Steam it for 7 to 10 minutes
  • Take the plates out from the cooker and wait for 2 to 3 minutes to cool down
  • Using spoon remove the idlis from the plate
  • Serve hot with chutney or sambar

Nutritional Information
  • Poha is low in sodium, fat and cholesterol. It is easily digestible
  • Poha controls blood pressure and lowers the risk of heart diseases
  • Per serving (2 idlis) = 65 calories approximately


  1. Whenever I do idli I used to add poha which makes fluffier and softer. Your's look yum. Thanks for your lovely words.

  2. Hi Lavanya..

    your idli's looks fluffy and soft!


    1. Thanks for visiting!! our interests and names are the same


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