Tag Archives: tamil idly recipe

Jul15

Instant Poha Idli Recipe / Instant Aval Idli Recipe

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Usually idlies consumes time due to fermentation, but there are few varieties of instant Idlies, that can be prepared without fermentation. I have already shared Instant Rava Idli / Instant Semolina Idly which is very easy and quick to prepare, but in this Instant poha idli / Aval Idli, we don’t need to ferment but here comes the 2 hrs of soaking time. I came across this recipe, through one of my foodie friend – Meenakshi Ramesh, much thanks to her, we all liked the idli to the core.

Instant Poha Idli / Instant Aval Idli
Instant Poha Idli / Instant Aval Idli

Instant Poha Idli / Instant Aval Idli is a common breakfast among all south Indian families which is served with chutney, sambar and podi. This idli can be consumed for dinner also, a best for babies below 12 months and above 7 months.

Instant Poha Idli / Instant Avali idli is easy and simple to prepare, also it is very soft, fluffy and spongy and so this can be served for anyone from a 7 months old baby till an elder person. I have paired this idli with Kara Chutney / spicy Chutney and Idli milgai podi. Let me share the recipe …

Making of Instant Poha Idli / Instant Aval Idli –

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Ingredients:

  • Poha / Aval / Flattened Rice – 1 cup
  • Idly Rava / Rice Rava / Rice in the form of semolina – 1 ½ cups
  • Sour curd / Yogurt – ¾ cup
  • Eno / Cooking soda / Soda uppu – 1 tbsp
  • Salt to taste
Soaked poha / aval about to mash
Mashed aval/poha
Mashed aval/poha getting mixed with oaked rice rava/idi rava
with curd / yogurt
Getting mixed
With cooking soda / Eno (original flavor)
Getting mixed
About to steam
Getting steamed
Steamed Aval idli / poha idli
Instant Poha Idli / Instant Aval Idli
Instant Poha Idli / Instant Aval Idli

Preparation:

  • Soak the idly rava for 4 hours, I have soaked for just 2 hrs.
  • Wash the aval/poha and soak it for 2 hrs.
  • Drain the water from the idly rava and aval/poha, mash the soaked poha with the backside of your spoon.
  • Mix both the idly rava and aval/poha, pour in the sour curd followed by eno/cooking soda and salt.
  • Mix it well, let it rest until you ready the idli steamer.
  • Pour water in the idli steamer, cover and bring it to boil.
  • Scoop the batter to the idli mould, place it in the steamer, cover and cook until the idli is steamed. (insert a spoon in the center of the idli, if the spoon comes out clean the idli is perfectly steamed).
  • Remove it from the idli mould and transfer it to a bowl.

Serve hot with any chutney. I have serve it with Spicy chutney / Kara Chutney.

Jun14

Instant Rava Idli recipe / Instant Semolina Idly recipe

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The very first time when I tasted Rava Idly in Adiga’s, Bangalore. I have been a great fan for it till today, so was hunting for this recipe long time back itself. But just now got to know this recipe and there was no late in the morning and prepared it the very next day morning.

Idly tasted delicious, as the same as that of Adiga’s. I have used Eno, for instant recipe and so it’s ready in minutes. Good to pack in lunch box for kids, also a big boon for working people. Goes out well for both breakfast and dinner when served with chutney, saagu and tiffin sambar. But since I as in hurry burry I couldn’t prepare saagu, will update the recipe of saagu soon. Let us move on to the recipe…

Ingredients:

  • Rava / Semolina – 2 ½ cups
  • Curd/Yogurt – 1 ¼ cup
  • Green chilies – 1 no
  • Coriander leaves – two handsful
  • Ginger – 2 “inch stick
  • Asafoetida – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Channa dal / Bengal gram / Kadalai paruppu – ½ tsp
  • Cashew nuts – 10 nos
  • Curry leaves – a sprig
  • Eno powder – 2 tsp
  • Turmeric powder – ¼ tsp (optional)
  • Ghee/Clarified Butter – 2 tsp
  • Salt to taste

Making of Instant Rava Idly –

Preparation:

  • In a kadai, dry roast rava/semolina until it turns golden brown. Transfer it to a bowl and let it cool.
  • Heat clarified butter/ghee in a tadka, add in the mustard seeds, split blackgram, channa dal/bengalgram, curry leaves and wait until they crackle.
  • Broke the cashewnuts into pieces and add in the tadka, cook until it turns golden brown. Pour it to rawa/semolina.
  • Wash and finely chop the coriander leaves into fine pieces and peel and grate or finely chop the ginger and green chilies.
  • Add the chopped coriander leaves, ginger, green chilies, salt, asafoetida, turmeric powder and curd/yogurt. Mix it well.
  • Add in the eno powder and pour in a cup of water, give a stir, it starts bubbling.
  • The batter should be in dosa consistency, wait for 5 mins.
  • Now pour a spoonful of batter in the idly mould and steam for 5 mins or until the idly is done.

Serve hot with saagu, any chutney and tiffin sambar. I have accompanied with coriander chutney and tiffin sambar.

With roasted rava, chopped coriander leaves, ginger and green chilies
With yogurt/curd
With eno and water to dosa consistency
After 5 mins of soaking, transformed to idly batter (consistency)
Idly mould
Tempering spices along with cashew nuts
In idly mould, about to steam
After steaming
Rava Idly / Semolina Idly (Instant)
Packed to lunch box
Rava Idly / Semolina Idly (Instant)

Note: Turmeric powder is optional. For more breakfast recipe, check out this link: https://madraasi.com/recipes/breakfast-dinner/