Wednesday, 2 December 2015


Idli is the most popular breakfast in South India.It is also a easily digestible food. Generally we make upuma from aval or rice flakes, but idly made out of aval, sounds different. Instead of regular idly try out this aval idly.


  • Raw rice                                             - 2cups (heaped) 
  • Rice flakes (aval)                              -1 cup
  • Sour thick curd                                - 1 cup
  • Grated fresh coconut                     - ¾ cup
  • Green chillies                                   - 6 nos
  • Bengal gram dhal                             -1 tbsp
  • Black pepper                                     -2 tsps
  • Cumin seeds                                      -2 tsps
  • Ginger                                                 - 2 tsps(finely chopped)
  • Asafetida                                             -2 to 3 pinches
  • Salt                                                       - to taste
  • Oil                                                         - 6 tbsps
  • Cooking soda                                      -1/4 tsp(optional)


  1. Soak rice in water for three hours.
  2. Soak rice flakes separately in sour curd for two hours.
  3. Grind both rice and rice flakes together with coconut and green chillies to coarse rawa consistency.
  4. Add salt at the end of grinding.
  5. Add pepper, cumin seeds, bengalgram dal on the batter .
  6. Allow to ferment for fifteen hours.
  7. At the time of making idlis add finely chopped ginger asafetida and add hot oil in the batter.(if you are adding cooking soda add at this stage.)
  9. Mix till everything is incorporated well.
  10. Steam the idlis for 10 minutes or till cooked.
  11. Rice flakes or aval idli is ready to serve.
  12. Serve hot with chutney, sambar or idli podi.

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