being an idli dosa fan ,I keep on searching for variation in Idli recipes or dosa recipes
todays recipe is poha idli which i referred from Tarla Dalal website .
It is known by a variety of names: Pauaa/Paunva (પૌંઆ) in Gujarati, "Poya" in Rajasthani, Chuda in Oriya, Atukulu in Telugu (Atukulu), Aval in Tamil(அவல்) and Malayalam(അവൽ), Chiura in parts of Bihar and Jharkhand, Chira in Bengali (চিঁড়া) and Assamese, Chiura (चिउरा) in Maithili, Nepali, Bhojpuri and Chhattisgarhi, Poha or Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Phovu in Konkani, Avalakki (ಅವಲಕ್ಕಿ) in Kannada
Super soft idlis made with a combination of broken and beaten rice, the Poha Idli is also relatively convenient to make compared to the traditional idli because idli rawa is used instead of whole idli rice. This helps you make the batter quicker and also ensures a perfect consistency, without having to worry about how coarse the rice has to be ground. Remember to grind the poha-rice mix and the soaked urad separately, to get perfect idlis. Enjoy hot and fresh with your favourite chutney and sambhar.
1 cup rice semolina (idli rawa)
1/4 cup beaten rice (poha)
1/4 cup urad dal (split black lentils)
salt to taste
oil for greasing
1.Clean, wash and soak the idli rava and beaten rice in water for at least 2 hours.
2.Clean, wash the urad dal thoroughly and soak it in water for at least 2 hours.
3.Drain the idli rava and rice, combine together and blend in a mixer to a smooth batter.
4.Darin and blend the urad dal separately to a smooth paste using a little water.
5.Combine the two batters, add salt and mix well. Cover and keep aside to ferment for 6 to 8 hours.
6.Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
7.Repeat with the remaining batter to make more idlis.
8.Serve hot WITH SAMBHAR OR CHUTNEY