Instant Poha Idli/ Aval Idli

Idli has a prominent place in the south Indian breakfast and has become a favorite all over India and abroad. The proportion of Dal and Rice differ from family to family. I have posted Idli recipe earlier like Rawa Idli, Ragi Idli, Plain Rawa Idli, Broken Wheat Ildi, etc. This time I tried making Idli with Poha and Idli Rawa. You do not have to ferment the batter in this preparation. All you need is to leave the batter to rest for 30 minutes to make the Idlis soft. If you can follow this recipe, you will get soft fluffy idlis.

Ingredients:

Poha (Aval / Beaten Rice) – 1 cup

Idli Rice Rawa – 1 cup

Sour Curd – 1 ½ cup

Eno Fruit Salt – ¾ tsp

Water – as required

Salt – to suit taste

Oil – ½ tsp to apply on the Idli molds

Method:

Take Poha and Idli Rawa in a mixer jar and crush them for 2 minutes to a semi coarse form.

Transfer this to a mixing bowl. Smoothen the Curd and add to it. Add Salt and mix well. Add required water and mix to get a texture of Idli batter. Allow the batter to rest for 30 minutes.

Keep the Idli plates greased and ready.

After the resting time, mix the Poha Idli batter once again. If the batter appears thick, add little water and mix to get the Idli batter consistency.

You can prepare the batter one or two hours before also.

Add Eno Fruit Salt to the batter just before making the Idlis. Pour 1 or 2 tsp of water upon the Eno and stir well. The batter turns light and frothy.

Quickly pour the batter to the greased Idli plates and steam like regular Idlis for 10 to 12 minutes. Wait for the steam to go away. Open the lid and leave open for two minutes. Dip a flat spoon in hot water (it helps the Idlis to come out easily) and remove the Idlis with that spoon. Dip the spoon in hot water before removing each Idli. The soft and spongy instant Poha Idlis are ready. (We will get 16 Idlis out of this batter)

Note:

1. Add Eno just before making the Idlis. Do not allow the batter to rest after adding the Eno Fruit Salt.
2. You can powder equal quantity of Poha and Idli Rice. Store them and use the powder whenever you want to make Idlis. Just add Salt, Curd and water, mix well and allow the batter to rest for 20 minutes. Add Eno Salt just before making the Idlis and follow the above method.
3. You can also make white Dhoklas with the instant mixed powder. Add crushed Ginger and Green Chillies to the batter and steam.
4. I used medium thick Poha for this Idli. We can also use thick and very thick Poha.