Avalakki /Poha Idli - Fermented version

do you feel heavy after eating the regular idlis. Then here is a pillowy soft and easily digestive Idli recipe. Do give it a try
Ingredients
- 1 cup thin Avalakki/poha
-1.5 cup idli rawa
- salt per taste
- 1 cup curd sour
- 1/4 cup water
Method
- to a vessel, add the poha and wash thoroughly and drain. Add the curd mix well and keep it aside for 15 min. Till the poha absorbs the curd completely.
- take the Idli rawa wash and keep aside for 10 min. this helps the grainy texture.
- now mix the Idli rawa to poha mix thoroughly. Add water slowly to make it Idli batter consistency. add salt and mix well. Now, with the hand mix, thoroughly helps the fermentation. let's ferment overnight.
- Next day, adjust the batter (do not add any water).
grease the Idli mold and pour enough batter and steam cook for 20 - 25 min at medium to low heat once the steam starts leaving.
- unmold after its cool down and serve with choice of chutney or sambar.

[@roopahegde946]

Very tasty super idli.. Nice recipe😋. New friend 89..Nale connect agi

[@khaadyaa]

Thanks and sure

[@subrahmanyanenaru3442]

Very nice.

[@khaadyaa]

Thank you

[@kbr4121]

1cup atukulaku ravva kuda 1cup saripotundaa..2 cups veyamantara

[@vijayalakshmimadhavan6875]

Can we use suji instead of idli rawa

[@khaadyaa]

No, your idlis will be soggy. Can't ferment it over night