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.



Ingredients

  • Idli rice - 2 cups
  • urad dhal - 1/2 cup
  • Aval / Poha - 1/2 cup
  • Salt to taste
Method
  • 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

4 comments:

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

    ReplyDelete
  2. Hi Lavanya..

    your idli's looks fluffy and soft!

    -Lavanya:)

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

      Delete

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