Poha Idli or Aval Idli

How to make Aval (Rice Flakes) Idli or Poha Idli - Step-by-step recipe below.
Aval Poha Idli Recipe

Poha Idli Recipe or Aval Idli Recipe – Make this different Idli which uses Rice flakes – also called as Poha in Hindi, Aval in Tamil / Malayalam, Atukulu in Telugu and Avalakki Kannada.

Aval, Poha or Flattened Rice Flakes
Flattened Rice Flakes / Aval / Poha is highly nutritious. Photo: Rowena

Aval / Poha is packed with a lot of nutrients. Here are some benefits:

  • Easily digestible
  • Source of good carbohydrates and Iron
  • Rich in Vitamins B, C
  • Source of dietary fiber
  • Is Probiotic – it is easy on the gut

Aval is made from both white rice and red rice. While the one from white rice is tastier, the red Aval or Poha is much more healthier.

You can choose either of the above 2 Poha varieties, the taste will vary based on what variety you use for this dish.

Now that you know the goodness of Aval/Poha, make this into a healthy breakfast recipe through this taste Idli variety.

Poha Idli or Aval Idli 1
When you need a nutritious and tasty breakfast, you can’t go wrong with Idli. Photo: Nick Sieger

Follow this simple recipe for making Aval/Poha Idli below.


Aval Poha Idli Recipe

Aval Idli Recipe or Poha Idli Recipe

How to make Aval (Rice Flakes) Idli or Poha Idli - Step-by-step recipe below.
0 from 0 votes
Course Main Course
Cuisine South Indian
Servings 25 Idlis


  • Idli pan


  • 2 cups Raw Rice
  • 1 cup Aval Rice Flakes or Poha
  • 1 cup Curd or Yogurt, Sour
  • 10 nos. Green Chillies
  • ¾ cup Coconut grated
  • 1 tablespoon Chana Dal Bengal gram Dal or Split Chickpea
  • 2 teaspoon Cumin seeds
  • 1 flake Ginger finely chopped
  • 2 ½ teaspoon Rock salt
  • 5 tablespoon Oil
  • 2 teaspoon Black Pepper

How to make:

  • Soak rice in enough water for 2 to 3 hours.
  • Soak rice flakes separately in curd for about 1 ½ hours.
  • Grind these mixtures after soaking along with grated coconut and chillies coarsely.
  • Before removing from the mixer add salt to the required amount.
  • Add pepper, cumin seeds and Bengal gram dhal on top of the batter.
  • Allow the batter to ferment for 15 – 20 hours.
  • Make sure the batter is closed with a lid.
  • The next day or after it is fermented, add ginger, asafetida, cooking soda and a tablespoon of hot oil over the batter.
  • Mix the batter well and steam in a pressure cooker until it is cooked.
  • Serve hot with coconut chutney.
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