Ingredients

• Rice – 250g
• Poha – 250g
• White Urad dal – 50g
• Fennel seeds – 50g
• salt – Required

How to Prepare

Total Preparation Time: 20-30 minutes

1. Wash Urad dal, rice, fennel seeds cleanly and soak them with enough water for 5-6 hours.
2. Wash poha and soak them with water for 30 minute till it becomes puffy
3. Drain water from rice, urad dal, fennel seeds and keep aside
4. Using mixer or grinder, grind urad dal, fennel seeds for about 2 minutes
5. Then add the soaked rice into the grinder and grind it for 2 minutes
6. Once rice is dry grinned, add 50ml water and grind them again
7. After 2 minutes, add 50ml water and grind them again
8. Repeat the process till the batter become fluffy
9. After that transferred into bowl and keep aside
10. Grind the poha for 2 minutes and add 50ml water
11. And grind till the poha batter become fluffy
12. After that add rice batter into the grinder and grind with poha batter again
13. Grind the batter till it starts bubbling
14. Save the batter into a vessel and leave this batter for 9-10 hours for fermentation process
15. Once fermentation process is over, the level of batter means the quantity will increase twicer than before and this is the proper stage for making idlis
16. Mix the batter well after the fermentation process
17. Take enough amount of batter into another bowl, add a pinch of water and salt
18. Mix it well till the batter the become smooth
19. Take idli steamer vessel then add enough water and boils it for 5-10 minutes
20. Take the steamer’s idli plate which has idli molds and place a cloth all over the plate to avoid the absorbing water
21. Then pour one big ladle of batter in each idli molds and close the lid
22. Allow them to cook for 8-10 minutes in high steam temperature
23. After that open the lid, just insert a knife or fork at the center of the idli
24. If the knife is clean means idli is cooked, if the batter comes with knife, close the lid and cook for another few minutes till it doesn’t stick from knife
25. Carefully take the idli plate outside and transfer the idli into a hot box
26. Now the hot Aval idli is ready to serve
27. (Note) Want more idli, remove the batter in the cloth and sprinkle some water, cook it