Sunday 1 September 2013

POVA IDLY (beaten rice/avil Idly)

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.

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