We all love to have those instant recipes up our sleeve isn’t it. Something that looks very complicated and time-consuming but actually only you know the trade secret. To have a hearty meal does not mean you need to spend hours in the kitchen to make it. On one such I chanced upon this light and fluffy avalakki idli recipe.
Avalakki idli or aval idli or poha idli is a very good instant recipe to learn and make. It has simple ingredients, mainly avalakki/poha of course. The avalakki/poha is soaked in water for 2-3 minutes and then to give it body we add idli rava or cream of rice which is readily available in departmental stores/supermarkets. To make the avalakki idli soft and fluffy we add some curd and a pinch of baking soda.
So with such simple ingredients we can quickly make the batter and then when the avalakki idli is steaming we can make a chutney. Choose from any recipe of chutney you like and you will definitely like it. If you have more time make this wonderful tiffin sambar to accompany your idlis. Try more instant recipes:
Instant Tomato Saaru
Khaman Dhokla
Rava Idli
Rava Dosa
Akki Roti – Sabsige Soppu Roti or Carrot Akki Roti
Pundi Gatti
- 1½ Cups idli rava
- 1 Cup thin avalakki/poha
- A pinch baking soda
- 1 Cup curd
- Salt to taste
- Water to adjust consistency
- In a bowl, take thin avalakki/poha
- In another bowl, take idli rava
- Keep all the ingredients together, poha, idli rava, baking soda and curd
- Pour water into idli rava and keep aside
- Wash poha twice with water
- Drain off excess water from both poha and idli rava
- To the poha, pour curd and mix and mash well
- Now pour this mixture into the idli rava bowl and mix well
- Season with salt and add a pinch of baking soda
- Fold the batter, add a few drops of water if it is thick
- Grease idli plates with oil
- Add the batter into the idli plates
- Steam for 12-14 minutes
- Serve hot with chutney and sambar
The curd should not be sour
These can also be made in thatte idli moulds
Avalakki Idli Stepwise:
In a bowl, take thin avalakki/poha
In another bowl, take idli rava
Keep all the ingredients together, poha, idli rava, baking soda and curd
Pour water into idli rava and keep aside
Wash poha twice with water
Drain off excess water from both poha and idli rava
To the poha, pour curd and mix and mash well
Now pour this mixture into the idli rava bowl and mix well
Season with salt and add a pinch of baking soda
Fold the batter, add a few drops of water if it is thick
Grease idli plates with oil
Add the batter into the idli plates
Steam for 12-14 minutes
Serve hot with chutney and sambar
