These red aval idlis require no fermentation and can be prepared when you want quick idlis. Fluffy and light, these are easy to digest and makes for a light meal.
Makes 20 idlis.
Ingredients:
Urad dal – 4 tbsp
White or Red Poha/Aval – 1 cup
Rice flour – 1 cup
Sour curds – 1/2 cup
Water – 1 cup or as required
Salt – 1/2 tsp or to taste
Eno’s Fruit Salt – 1 tsp
Oil – for applying on the steamer plates
Preparation:
Heat a pan. When it is hot, lower the heat and add the urad dal and fry for 2 minutes. Then add the Poha/Aval and stir for another 2-3 minutes. Remove and let it cool down.
Pulse it to a fine powder in a grinder. Sieve this flour and keep it aside.
To the sieved flour, add rice flour, salt and mix well. Then add the curds, water and with a whisk , make sure that there are no lumps. If you require more water, add another 1/4 cup. The consistency should not be too thick or too flowing or thin.
Next, to steam the idlis, grease the idli moulds with little oil and add water to the idli cooker for steaming.
Before the batter is poured into the pans, add eno’s fruit salt into the batter. The batter will start bubbling up a little. Mix it well or else, you may end up with light orange colours in the idlis. You should add the eno salt only before pouring the idlis into the moulds or else, the idlis will become hard.
Pour the batter into the idli moulds and keep it on the steamer. Cover and steam for 10-12 minutes. Let it cool a bit and then remove the cover and check if it is cooked. When a toothpick is inserted, it should come out clean. Once cooked, remove the idlis with a tablespoon dipped in water.
Serve with peanut chutney or any chutney of your choice.
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