Here's an idli with a difference, a quickie at that.
It’s none other than aval idli! No more call to grind raw rice and urud dal. No need for long-time fermentation either.
Aval idlis are not only soft, but tasty too. Here’s how to make them:
1 cup aval
1 cup rava
1 cup curds
2 ½ cups water
1 teaspoon fruit salt (baking soda ½ teaspoon)
Powder the aval in a mixie jar. Aval can be of one’s choice, either white or bran-coloured flakes
Add in the rawa and grind the mix once again
Shift the powder into a vessel and mix it with the curds and 1 ½ cups of water
Cover the vessel and set aside the mixture for 15 minutes by which time, the mix thickens to a smooth lump
Pour in the rest of the water bit by bit till you get a thick batter. Note that the batter should not be runny
Once the batter is ready, add in the fruit salt and blend thoroughly. Baking soda can also be used where fruit salt is unavailable
Pour the batter into greased idli moulds and steam them for 15 minutes
Smooth and soft aval idlis are ready!