Super soft bellary special pova idly. I learnt this from my fb friend Archana prabhu, she served this with green chutney. When I saw her idly pic I felt very much tempted to prepare and eat that, my son dont like chutney with idly so I prepared his favourite sambar. Thanks a lot for the superb recipe.
Urad dal ½ cup
Thin pova(beaten rice/avil) ½ cup
Rice 1 ½ cup
Soak urad dal and rice in separate bowls for 3 to 4 hour.
Before starting grinding for batter soak pova for 10 min.
Then wash urad dal and grind into fine paste. Add little water when grinding. Pour this into vessel in same jar grind soaked pova and rice into little coarse paste. Mix this with urad dal paste add salt to taste. Keep it for over night to ferment, next day morning grease idly mould and steam it for 15 to 20 min. Serve with spicy green chutney or sambar.