Aval Poha Idli Recipe – Traditional South Indian Steamed Cakes

Last Updated on 4 months by Neha Deshmukh

Aval Poha Idli Recipe – Traditional South Indian Steamed Cakes

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Aval Poha Idli. It’s a delightful South Indian breakfast or snack, and honestly, it’s way easier to make than you might think. I remember the first time my grandmother showed me how to make these; the aroma of the tempering filled the whole house, and I was instantly hooked! It’s a wonderfully light and fluffy treat, and I’m so excited to share it with you.

Why You’ll Love This Recipe

These Aval Poha Idlis are a fantastic alternative to the traditional rice-based idlis. They’re incredibly soft, melt-in-your-mouth good, and have a slightly different, subtly sweet flavour. Plus, using aval (poha) makes them a little quicker to prepare – perfect for busy mornings! They’re also naturally gluten-free, making them a great option for those with dietary restrictions.

Ingredients

Here’s what you’ll need to make these delicious idlis:

• 2 cups Aval/Poha
• 2 cups Water
• 1 teaspoon Salt
• 2 tablespoons Grated Coconut
• 2 teaspoons Oil
• 0.5 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal
• 1 tablespoon Chana Dal
• 1 piece Green Chilli
• 1 sprig Curry Leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Aval/Poha Varieties & Selection: You can use either thick or thin aval. I prefer thick aval for this recipe as it holds its shape better. Look for good quality, fresh poha that isn’t stale.
• Regional Variations in Tempering: Every South Indian household has its own little twist on the tempering! Some add a pinch of asafoetida (hing) for extra flavour. Feel free to experiment.
• The Importance of Fresh Curry Leaves: Seriously, fresh curry leaves are key. They add such a wonderful aroma and flavour. Dried ones just don’t compare.
• Coconut – Fresh vs. Dried: Freshly grated coconut is best, hands down. But if you can’t get your hands on it, unsweetened desiccated coconut works in a pinch.
• Oil Choice for Tempering – Traditional Options: Traditionally, groundnut oil or sesame oil are used for tempering. They add a lovely nutty flavour. You can use any neutral oil if you prefer, though!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, coarsely grind the thick aval (poha) using a mixer’s pulse mode. You don’t want a fine powder, just broken-down flakes.
2. Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter.
3. Next, add the urad dal and chana dal. Fry until they turn golden brown.
4. Throw in the green chilli (broken into pieces) and curry leaves. Sauté for about 30 seconds until fragrant.
5. Pour in the water and add the salt. Bring it all to a boil.
6. Now, gently mix in the powdered aval. Stir continuously to prevent lumps.
7. Cook for about 2 minutes, until the mixture thickens to an upma-like consistency.
8. Turn off the heat and stir in the grated coconut.
9. Let the mixture cool completely. This is important!
10. Grease the idli plates well with oil.
11. Shape the cooled mixture into small dumplings and place them in the greased idli plates.
12. Steam for 5-7 minutes, or until a toothpick inserted into the idli comes out clean.

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Right Consistency: The mixture should be thick enough to hold its shape but not too dry. If it’s too thick, add a tablespoon or two of water.
• Preventing Idlis from Sticking: Greasing the idli plates really well is crucial. You can also lightly dust them with rice flour.
• Steaming Time Adjustments: Steaming time can vary depending on your steamer. Start with 5 minutes and check. If they’re still wet, steam for another 2-3 minutes.
• Working with Aval/Poha: If your aval is very dry, you might need to add a little extra water to get the right consistency.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Aval Poha Idli: This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Confirmation: Yes, this recipe is naturally gluten-free, making it a great option for those avoiding gluten.
• Spice Level Adjustments (Green Chilli): Adjust the amount of green chilli to your liking. My family loves a little extra kick, so I often add two!
• Festival Adaptations (Ganesh Chaturthi, etc.): These idlis are a wonderful addition to festive breakfasts. You can serve them with a special coconut chutney during Ganesh Chaturthi.

Serving Suggestions

Serve these Aval Poha Idlis hot with your favourite chutney (coconut chutney is a classic!) or sambar. They’re also delicious with a dollop of ghee.

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes, or microwave them with a splash of water.

FAQs

Let’s answer some common questions:

• What is the best type of Aval/Poha to use for Idli? Thick aval is generally preferred as it holds its shape better, but you can use thin aval if that’s all you have.
• Can I make this recipe without a steamer? You can try steaming them in a large pot with a trivet and a tight-fitting lid, but a dedicated steamer will give you the best results.
• How do I prevent the idlis from becoming too sticky? Make sure the mixture is cooled completely before shaping, and grease the idli plates generously.
• Can I add vegetables to Aval Poha Idli? Absolutely! Grated carrots, peas, or finely chopped onions would be delicious additions.
• How long can I store leftover Aval Poha Idli? Up to 2 days in the refrigerator in an airtight container.
• What is the difference between Aval and Poha? Aval and Poha are essentially the same thing – flattened rice! The name varies depending on the region in India.

Enjoy making these delightful Aval Poha Idlis! I hope they bring as much joy to your table as they do to mine. Let me know how they turn out in the comments below!