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