Aval Idli | Sponge Idly | Poha Idli

Aval Idli is a super soft and spongy which melts in mouth when dunk in  sambar and chutney. Aval is popular as poha /flatten rice flakes. These piping hot idlies can be relished simply with any spicy kara chutney or Millagai Podi too. As I said in my earlier posts - Idlies are always a staple south Indian breakfast recipe. The tradition begans from sangakaalam. 
Adding poha while grinding the idli batter gives a velvety soft texture and also improves the whiteness, that make idlies really irresistible. See my Idli picture, doesn't it looks enticing. I swear you cannot go wrong if you add poha as a secret ingredient to make soft Idli.

Preparation & Cooking Time :15 minutes

Setting Time: 6-8 hours

Yield : 24 Idlies


Idli Rice Rava - 2 cups
Thick Poha/Flatten Rice Flakes/Aval - 1/2 cup
Urad Daal - 1/2 cup
Salt To Taste
Oil - 1tbsp to smear the idli moulds


  1. Wash and soak rice rava  in water for minimum 2-3 hours. Wash the urad daal and soak in water for 2 hours. Similarly wash and soak poha/aval an hour before grinding as it takes  lesser time to get soften.
  2. Grind the urad daal separately to fine paste and same way rice with poha/aval separately to coarse batter. Combine both the batter, add salt and cover with lid. Keep in a warm place. Let it ferment for minimum 6-8 hours. 
  3. After the fermentation process : Grease the Idli Moulds with oil and pour a laddle of the batter in each mould and steam cook for 10 - 12 minutes(high flame) in a steamer. 
  4. Give a stand by time before you remove Idli from moulds.( this step will help Idli to come out perfectly without sticking / losing its shape). Dish out.
  5. Serve hot idli with sambar  and peanut chutney or any chutney of your choice.


  • Instead of Idli rava, you can use Idli/Ponni Boiled Rice. 
  • Idli will be really soft and sponge because of poha/aval and gives velvety texture. 

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