This idli is made with aval (poha) and served with tomato chutney. Try the traditional idli and sambar also.
Idli
Difficulty: MediumA very common Tamilian breakfast dish that is served with chutney/sambar/milagai podi
Idli Sambar
Difficulty: Easy
Idli Milagai Podi
Difficulty: Easy
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Aval (Poha) Idli
Course: BreakfastCuisine: Indian, TamilDifficulty: Medium
Servings
10
servingsSoaking time
8
hoursCooking time
10
minutesThis idli is made with aval (poha) and served with tomato chutney.
Ingredients
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
Directions
- 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.
Notes
- 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
I would love to make these idlis, but I need one clarification. When you say raw rice. Do you mean idli rice or any long grain rice will do? I have prepared several of your other recipes and all have turned out great. thanks
–Kanchan
Raw rice is any long grained rice. You can even use Idli rice. But when using long grained rice, the idli will give appam taste.
your receipes are nice.i want to know onething, shall we add the grinded aval with the idli batter? Is it tasty?
Hi Amutha Venkatesan,
You can add ground aval powder to the batter. But you have to add before fermenting the batter. If you want to add immediately before making idli, then soak the aval powder in buttermilk and add. Then only the idli will be soft.
ya its good