Instant Poha Idli | Aval Idli | Avalakki Idli [No Fermentation Idli]

I have been posting recipes with Pressed rice /Poha/ Aval/ Avalakki / Rice flakes for the past 3 days as it is the ingredient that I chose to feature this week in the Mega Blogging Marathon #68 themed Cooking Carnival.

Rava Idli has been a family favorite but after I made idli with poha, Rava idli has slipped down from the No.1 spot!As you may be aware ,rava idli batter does not need to fermented to make idlis. It is an instant version and also very soft and filling.

I have already posted another version of poha idli, but it involves soaking, grinding and fermentation. I wanted an instant version, so tried this method.

When I made idli with poha, it was super soft – softer than rava idli! And best of all, when I tasted the left over poha idli in the evening, it was still soft and tasted just as it did that morning!!

But in the morning,when the idli was taken off the steamer, I almost thought my experiment failed as the idlis crumbled and looked like wheat rava upma! Yes, it was so crumbly!! For the next batch,I decided to wait for a few minutes.When I eased out the idli after 5 minutes, they came out in perfect shape! Now I can happily say that this recipe was a success.

I have used red rice flakes and rice grits in this recipe. The carrot is optional but it does lend a nice color and texture to the idli.

I used:
Makes around 20 idlis

Red rice flakes- 1 cup
Rice grits / Rice rava[fine variety] -1/2 cup
Grated carrot-1/4 cup
Yogurt – 2 cups / as needed
Roasted peanuts- a handful
Lemon flavored Eno – 1 sachet / 5 grams / 1 teaspoon
Salt to taste

For seasoning:

Mustard- 1 teaspoon
Channa dal-1/2 teaspoon
White urad dal split- 1/2 teaspoon
Cumin seeds-1/2 teaspoon
Curry leaves – a few
Oil- 1 tablespoon

Dry roast the poha / rice flakes in a pan on medium flame till it turns crisp and a nice aroma arises. Take care not to char it. Remove from pan and let it cool a bit. Now grind it to a coarse powder.

Take the rice flakes powder in a large bowl and add the rice rava, yogurt , salt and mix. The mixture will absorb all the moisture, so add more yogurt / water to get a batter of rava idli batter consostency.

Heat oil in a small pan and add the ingredients under seasoning. Remove from heat once the mustard pops and dal turns brown.

Pour the seasoning into the poha mixture,add grated carrot, peanuts and mix well. Add Eno and a tablespoon of water over it. It will bubble up .Mix gently and pour into greased idli plates. Steam till done .When a tester inserted into the idli comes out clean, the idli is done. Remove from the steamer. Wait for 5 minutes and remove from the idli mould.

Serve these soft and fluffy idli with sambar / chutney / a side of your choice.

Note:

• You can use the regular white aval/ rice flakes
• Don’t grind the poha to a fine powder. It must be coarse in texture.
• Be sure to let the idli cool off  a bit on the idli plate before you remove it. Else it will crumble. 
• I used the fine variety of rice rava. If rice rava is not available, white rava can be used.

Bon Appetit…

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68