Aval Idli (Poha)

Ingredients

• • Rice (raw) - 2 cups
• • Rice flakes (aval/poha) - 1 cup
• • Sour thick curd - 1 cup
• • Coconut (grated, fresh) - ¾ cup
• • Green chillies - 10
• • Bengal gram dal - 1 tablespoon
• • Whole black pepper - 2 teaspoons
• • Cumin seeds - 2 teaspoons
• • Angers (finely cut) - 2 teaspoons
• • Asafoetida - 2 pinches
• • Rock salt - 2 ½ teaspoons
• • Cooking soda - ¼ teaspoon
• • Oil - 5 tablespoons

Method

• 1. Soak rice in enough water for 2 to 3 hours.
• 2. Soak rice flakes separately in sour curd for 1 ½ hours.
• 3. Grind both the soaked mixtures together with coconut and chillies to coarse rawa consistency.
• 4. Before taking out from grinder add salt.
• 5. Sprinkle pepper, cumin and bengal gram dal on top of batter, close with lid.
• 6. Allow to ferment to 15 to 20 hours.
• 7. Next day add ginger, asafoetida, soda and pour hot oil over the batter.
• 8. Mix well and steam as large plate idlis.
• 9. Serve with coconut chutney.