Rashmi Sharma Cooked rice idli recipe | Cooked rice idli recipe with leftover rice | How to make Cooked Rice idli with step by step photo and video recipe.
Cooked Rice Idli from leftover rice! Isn’t it exciting? Left over cooked rice, put to good use and that too in making a dish that is so satisfying. .
These super-soft idlis are made with a combination of readymade idli rava and cooked rice along with fluffy, wet-ground urad dal.
It is easier to prepare this idli compared to the traditional one, as you need to soak wet-grind only the urad dal. It is also a relatively foolproof method that is sure to yield appetizingly white, bouncy soft idlis.
However, since it makes use of cooked rice, it is not advisable to keep the fermented batter for more than a day or two.
Also try other idli recipes like Fried Idli , Idli Upma, Masala Idli , Curd Idli, Stuffed Idli ke Pakode, Idli Pakora or many more.
Cooked Rice Idli Recipe | What is the Recipe of Cooked Rice Idli
Ingredients
Ingredients
- 1 cup cooked rice
- 1/2 cup urad dal
- 1/2 tsp fenugreek seeds
- 1 cup rawa
- salt to taste
For Serving
- sambhar
- coconut chutney
- tomato chutney
Instructions
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Combine the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 2 hours. Wash and drain well.
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Add the cooked rice and blend in a mixer to a smooth mixture using approx. 1½ cups of water.
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Transfer the mixture into a deep bowl, add the rawa and salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours.
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After fermentation, mix the batter well once again and pour spoonfuls of batter into each of the greased idli moulds.
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Steam in an idli steamer for 10 minutes or till they are cooked.
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Repeat with the remaining batter to make more idlis.
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Allow the idlis to cool slightly and demould them.
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Serve hot with sambhar, coconut chutney and tomato chutney.
Tips:
- Fermentation: Fermentation is key for soft idlis. If you’re in a hurry, you can add 1/4 teaspoon of baking soda to the batter just before steaming to make them fluffier, but fermentation gives the best result.
- Consistency of Batter: The batter should be thick but pourable. If it’s too runny, add a little extra idli rava or rice flour to thicken it. If it’s too thick, add a little water to loosen it up.
- Storage: If you have leftover cooked rice, you can make the idli batter and store it in the fridge for 1-2 days. Freshly fermented batter is best for soft idlis, but even the stored batter will yield decent results.
Variations:
- Add grated vegetables: To make the idlis more nutritious, you can mix in some grated carrots, chopped spinach, or peas into the batter before steaming.
Cooked Rice Idli is a great way to use leftover rice creatively and quickly, making it a delicious breakfast or snack option. They are soft, fluffy, and very easy to prepare with minimal ingredients! Enjoy them with a cup of chutney or sambar.
