Ingredients: 1 cup beaten rice/poha/avalakki (thin variety), 1.5 cup rice rawa/idli rava, 2 cup sour curd / buttermilk, pinch of baking soda / eno fruit salt water as required, salt to taste, oil to grease idli moulds.
Instructions: Soak 1 cup of poha in curd for 10 mins. Make sure it will turn mushy. You can also mash nicely using potato smasher. Add rice rava, curd and water. Mix and allow to sit for 10 mins. Poha & rice rava will drink in all the liquid content. Add water as required and get idli batter consistency. Instant idli batter is ready, no fermentation required. Also add salt to taste and baking soda / eno fruit salt and mix, it will become frothy. After adding baking soda do not let it sit for more time. Grease the plates with oil and pour the batter immediately into the idli moulds and steam it for 8-10 mins allow it to rest for 5 mins then unmould. Serve hot with any chutney of your choice.