Poha idli or avalakki idli is an ideal alternative to the traditional Idli recipe. Authentically, Idli is made by grinding urad dal and rice along with cooked rice. In this recipe, we'l replace the cooked rice with soaked poha. It tastes as delicious as the original ones, yet making it easier for you. Do try out this recipe and I'm sure that you'll like it. Comment below how it turned out and make sure to share it on Instagram and don't forget to tag us along.
INGREDIENTS:
- Rice- 1 cup
- Urad dal- 1/2 cup
- Poha- 1 cup
- Fenugreek seeds- 1/2 tsp
- Salt- to taste
- Baking soda- 1/2 tsp
PROCEDURE:
- Wash rice thoroughly and soak it in water for 3-4 hours.
- Wash urad dal thoroughly and soak it in water too for 3-4 hours.
- Take urad dal in a grinder jar and grind it along with fenugreek seeds to a fine paste. Add it to a large vessel, as it ferments and gets doubled up.
- soak poha in water for a min, drain it in a colander and set it aside.
- Grind rice in a jar, but don't make it too fine. We'll keep it coarse like rava consistency.
- Add the rice to the urad dal.
- Grind soaked poha to a fine paste and add it to the urad-rice mix.
- Mix well using your clean hand. Let it ferment for 7-8 hours or even overnight if possible.
- I generally make the batter at evening and let it ferment overnight and make the idlis for breakfast.
- After fermentation, you'll notice that the batter has doubled up in size.
- Take a bowl, add soda and salt to it along with 1/2 cup water. Mix well and add it to the idli batter. Adding the soda and salt with water ensures that the soda and salt mixes evenly with the batter.
- Grease the idli plates with oil and add batter to it one-by-one. Make sure that you don't fill it completely and leave some space for it to fluff up.
- Place the plates in an idli cooker and cook it for 10 mins, or until you notice a nice warm idli fragrance.
- Let it cool for a minute, then remove it gently using a spoon.
- Poha idli is ready, serve it right away with piping-hot Sambar and coconut chutney.
