Aval idli / Poha idli is a soft, fluffy, and light South Indian breakfast made with aval, also known as poha or flattened rice. It is prepared by soaking and grinding aval along with urad dal and fermenting the batter before steaming it into tender idlis. Easy to digest and mildly delicious, aval idli pairs perfectly with coconut chutney, sambar, or thakkali thokku.

You may also like: Coconut Dosa, Aval Dosa, Mullangi Sambar, Venthaya Dosa, Arisi Upma


Aval idli

Ingredients needed for making Aval idli

1 cup idli rice 
1 cup aval/poha, preferably thick aval
1/4 cup whole urad dal
½ teaspoon fenugreek seeds 
Salt as needed
Water, as needed
Oil, for greasing the idli moulds

Method for making Aval idli

1. Wash the rice, urad dal and fenugreek seeds. Soak them in plenty of water for 4–6 hours.

2. Wash the aval and soak it separately for 15–20 minutes.

3. Drain and grind the contents with a little water until light and fluffy just like you grind for normal idli batter.

4. Add the required salt and mix well with your hands. Cover and let it ferment for 8–12 hours, depending on the weather.

5. After fermentation if the batter is too thick, add a little water.

6. Grease idli moulds with oil. Pour the batter into the moulds, filling each cavity about three-quarters full.

7. Steam for 10–12 minutes. Rest for 2 minutes, then remove the idlis using a wet spoon or knife.

Serve hot with coconut chutney, sambar, or tomato chutney.