Idli, a multifarious versatile dish that goes as a breakfast item, an afternoon meal, or an evening snack, is popular not just in South Indian households, but also along India’s western coastal belt states of Karnataka, Goa, Maharashtra and Gujarat. The small, soft,coin-shaped delicious aval achari idli is an ideal alternative to the traditional idli, especially to carry along while traveling with kids.
Total Time: 30 to 40 minutes
Serving : 4
Ingredients:
• 1 cup flattened thick rice flakes (avil, poha)
• 1 cup yogurt
• 1½ cup idli rava
• salt as per taste
• 1 tbsp oil
• water (as required)
• 1 tsp eno / fruit salt
• 2 tbsp dry pickle masala
• 2 tbsp oil
Instructions:
• Soak poha in curd, set aside for about 10 minutes or until soft
• Grind the mixture to paste, adding little water if required
• Add the idli rava, salt and 1 tbsp oil and mix well
• Cover and rest for 15 minutes or until the rava and poha absorb water
• Mix gently, making sure the batter consistency is neither too thick or runny
• Add eno and mix gently until the batter turns frothy
• Pour the batter into a greased mini idli mold and steam for 7 to 8 minutes
• Carefully take out the idlis from the mold
• Add oil to a pan and gently warm pickle masala
• Switch off flame, and add the mini idlis to the pan
• Gently mix well without breaking the idlis
• Serve aval achari idli as a morning breakfast or an evening snack.
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