Sigappu Aval Idly/ Red Poha Idly

Red poha is extremely beneficial to diabetic patients, due to the slower release of carbohydrates. Its nutritional value is high compared to white rice flakes. It is an excellent food options loaded with iron, vit B and probiotic bacteria. It is made from brown rice and it is more beneficial as the bran is not removed.

Idly is one of the healthiest protein packed breakfast of south india.They are easily digestible as they are prepared with a fermented batter. This is what makes idly suitable to all including babies to folks on diet and even to the aged, who generally have poor digestion. Making this super nutritious idly using aval, enriches the nutrition further more. This idly is perfectly soft, brownish, spongy and bouncy to touch. The surface is smooth without stickiness and they feel light.

INGREDIENTS:

½ cup sigappu aval ( red poha )

1 cup idly rice

¾ cup urad dhal

1 teaspoon fenugreek seeds

Salt to taste.

INSTRUCTIONS:

Soaking:

Rinse all the ingredients for a couple of times and then soak rice and dhal in water for 3 hrs. Soak the aval just half an hour before grinding.

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Grinding batter:

Drain the idli rice and aval, blend in a mixer to a smooth batter.

Drain and blend the urad dal& fenugreek seeds separately to a smooth paste using a little water.

Mix together and add required rock salt. If u live in cold climatic country, add ½ teaspoon of sugar which helps in fermentation. Dont worry it doesn’t change the taste of the batter.

Fermentation:

Cover the bowl with a lid and keep aside to ferment for 6 to 8 hours. It depends on the temperature conditions in your area. It will have risen and will be lighter in texture and have more air bubbles. This ensures your batter has fermented well. You can add ¼ teaspoon of baking soda if you want more softer idlis or if the batter has not fermented well.

This picture shows the batter before and after fermentation.

Steaming :

Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.

Use a spoon dipped in water to slide under the idly and remove easily. Keep dipping the spoon as you go around the idly till it is loosened.

Serve hot with chutney/ sambar/ idly podi.

Note:

Mix the batter using your hands. It helps the batter to ferment well and quick.

Dont leave the batter outside for long time after fermentation. It will makes your idli sour taste.

You can also make dosai with same batter. You would get crispy and tasty dosai.