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.