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Aval (Poha) Idli

This idli is made with aval (poha) and served with tomato chutney. Try the traditional idli and sambar also.

Aval (Poha) Idli

Recipe by S Kamala
Recipe rating: N/A
Course: BreakfastCuisine: Indian, TamilDifficulty: Medium


Soaking time


Cooking time



This idli is made with aval (poha) and served with tomato chutney.


  • Raw Rice – 2 cups

  • Urad Dhal – 2 tablespoon

  • Fenugreek seeds – 1 tablespoon

  • Coconut gratings – 1 cup

  • Aval (Poha) – ½ cup

  • Cooking Soda – a pinch

  • Asafoetida Powder – ½ teaspoon

  • Green Chillies – 2

  • Fresh ginger – a small piece

  • Oil – 1 tablespoon

  • Mustard – ½ teaspoon

  • Urad Dhal – 1 teaspoon

  • Bengal Gram Dhal – 1 teaspoon

  • Cashew Nuts – few

  • Curry Leaves – few

  • Salt – 2 teaspoon or as per taste


  • Soak rice, Urad dhal and fenugreek in water for about 4 hours.
  • Soak aval in water for half an hour.
  • Grind soaked rice, urad dhal, fenugreek and aval to a fine paste. Add salt and mix well. Keep it over night for fermentation.
  • Next day morning, grind coconut gratings, green chillies and ginger to a coarse paste and add it to the rice batter.
  • Add cooking soda and mix well.
  • In a kadai put the oil and when it is hot add mustard. When it pops up add bengal gram and urad dhal along with cashew nuts, asafoetida powder and curry leaves. When the dhals turn light brown, remove and add it to the batter. Mix well.
  • Grease idli plates and pour this batter and steam it in a idli cooker for ten minutes.


  • If you want to prepare it in the evening, you need not ferment it. Instead soak the aval in buttermilk and grind it as above and make the idli immediately
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