Poha (in Hindi) is known as Flattened rice or Beaten rice in English and Aval in Tamil. I have used poha in combination with other ingredients to make instant soft idlies. These idlis needsno fermentation or elaborate grinding. It can be made for breakfast or dinner in a jiffy. Learn how to make soft poha/aval idlis.
Watch the video of making Aval/Poha Idli and Pearl Onion Chutney
How to make Poha Idli/Aval Idli
Yields – 12-13 Idlis
Prep time – 5 mins (excluding soaking time)
Cook time – 15-20 mins
Ingredients needed
Idli rice rava – 1 cup
Thin Poha/aval – 1 cup
Thick Buttermilk – 1 cup
Salt – 2 tsp
Eno or baking soda – 1/2 tsp
Preparations
Powder the poha or beaten rice and keep it ready.
In a bowl, add the powdered poha, rice rava, buttermilk and salt. Mix it well adding needed water without lumps.
Let it rest for 30 mins – 1 hour.
After 30 minutes
Poha would have absorbed all the water. Add more water to get idli batter consistency. The batter should neither be watery nor too thick.
Before adding eno to the batter, bring water to boil in an idli steamer. Grease idli mold and keep it ready.
Once water starts boiling, add Eno to the batter and mix vigorously.
Pour just enough batter to fill the greased idli mould. Avoid filling too much batter.
Steam cook for 15 minutes or until idli is cooked. Insert a wet spoon or knife and check if the idli is done. If it comes out clean, idli is cooked well.
Turn off the heat and remove the idli plate. Let it rest for 5 minutes. Then with the help of a spoon dipped in water, remove the idlis from the mould.
Enjoy super soft aval/poha idlies hot with any chutney or sambar of your choice.
Recipe Card for Aval Idli-Beaten Rice Idli
A quick and easy idli with beaten rice which requires no fermentation or elaborate grinding. Soft and super delicious.
- 1 cup Idli rice rava
- 1 cup Thin Poha/aval
- 1 cup Thick Buttermilk
- 2 tsp Salt
- 1/2 tsp Eno or baking soda
-
Powder the poha or beaten rice and keep it ready.
-
In a bowl, add the powdered poha, rice rava, buttermilk and salt. Mix it well adding needed water without lumps.
-
Let it rest for 30 mins - 1 hour.
-
Poha would have absorbed all the water. Add more water to get idli batter consistency. The batter should neither be watery nor too thick.
-
Before adding eno to the batter, bring water to boil in an idli steamer. Grease idli mold and keep it ready.
-
Once water starts boiling, add Eno to the batter and mix vigorously.
-
Pour just enough batter to fill the greased idli mould. Avoid filling too much batter.
-
Steam cook for 15 minutes or until idli is cooked. Insert a wet spoon or knife and check if the idli is done. If it comes out clean, idli is cooked well.
-
Turn off the heat and remove the idli plate. Let it rest for 5 minutes. Then with the help of a spoon dipped in water, remove the idlis from the mould.
-
Enjoy super soft aval/poha idlies hot with any chutney or sambar of your choice.
Hi Padhu,
This recipe seems to be soft and yummy. Also, you have given very clear instructions. This shows your effort in blogging. Thanks for this yummy recipe.
Thanks.
Hi Padhu, recipe looks awesome, I am going to try it 🙂
Hi I have been using your recipe for the past 8+ years. It is very simple and handy. Could you please publish insta pot versions of your recipes. That will help immensely.