A bowl of steaming Idli Sambar is consolation meals, not only for South Indians, however lots of people all throughout India. Personally, for me and my household too, it’s a nutritious breakfast each weekend. This can be a particular recipe of Leftover Rice Idli or Cooked Rice Idli. You need to use the rice that’s left out of your day’s lunch or dinner, and make these fluffy idli. You’ll be amazed with the style and texture as its going to be much like the Idli that’s made historically in South Indian houses.
About Leftover Rice Idli
As a lot as I really like the genuine, conventional idli, I even love experimenting with the idli batter. For the reason that time I got here throughout the recipe of a Leftover Rice Idli in one of many cookbooks I used to be studying, I had been making it frequently at house. There have been occasions I additionally did variations and made idli with completely different lentils, soybean and ragi (finger millet) as properly.
The strategy of constructing Leftover Rice Idli is much like that of constructing the common Idli. The distinction within the elements and their proportion is what makes it uniquely textured sort of idli.
Steamed rice makes the idli extremely mushy and really gentle. You’ll actually really feel such as you’re consuming the fluffiest blobs of cotton!
I additionally add some idli rava (cream of rice) within the recipe. Idli rava is made with idli rice or parboiled rice and never the common white rice. So preserve a be aware of this when making the recipe. When you would not have idli rava, swap it with idli rice.
Primarily, you need to use cooked rice which is of the identical day to make this recipe. So, if you recognize that you simply’ll have some rice left, then soak some urad dal and idli rava for a number of hours earlier than continuing with the batter. In case you might have a batch of day outdated refrigerated cooked rice, you should use that as properly to make these.
Nevertheless, you possibly can’t use the identical batter to make dosa as they don’t actually prove properly. In case of any leftover batter, use it to make paniyaram.
Step-by-Step Information
How one can make Leftover Rice Idli
Make Batter
1. First prep by rinsing 1 cup idli rava individually in a bowl with water. Soak idli rava in sufficient water for about 4 hours.
Equally rinse ½ cup cup urad dal (husked black gram) in water a number of occasions. Soak urad dal in a bowl crammed with sufficient water for 4 hours.
Earlier than grinding the elements, drain the water from the soaked idli rava. Take parts of the idli rava in your fist and squeeze it tightly to take away any additional water. Add this squeezed portion of the idli rava to the mixer-grinder or a sturdy blender.
Work on parts of rava this manner and add them to the mixer-grinder or blender. Drain the entire water from the urad dal. Add the soaked urad dal to the blender.
Subsequent add in 1 cup cooked leftover rice (I used cooked sona masuri rice). Add about 8 to 10 tablespoons of water at intervals and grind to a easy and wonderful batter.
The batter has a thick to medium-thick consistency and must be flowing. If the batter seems very thick, you possibly can add some extra water whereas grinding.
2. Pour the batter in a pan and stir in some rock salt as required. Cowl and let the batter ferment in a single day or for 8 to 9 hours.
For the reason that temperatures usually are not the identical all over the place, the fermentation time will range and be extra. If the batter has not elevated in quantity, enable it to ferment for some extra hours.
Make Leftover Rice Idli
3. Grease the idli pans with some oil and pour the batter within the moulds. Steam for 10 to 12 minutes in an idli steamer or electrical cooker or the Instantaneous Pot including water as wanted.
4. Serve Leftover Rice Idli sizzling or heat with coconut chutney. You too can serve sambar with these Cooked Rice Idli.
Not So Leftover
The way in which Indians use their leftover meals in lots of extra mouth-watering recipes is one thing spectacular. In any case, this behavior is ingrained in us as meals is an emotion, nothing lower than God for us. So, we can’t merely waste meals below any circumstances. Sure, whether it is spoilt, then it’s a distinct factor. In any other case, by no means.
Steamed rice or cooked rice has in all probability been the most typical type of leftover meals in India. I imply, you go to any family within the Indian subcontinent, the leftover rice is frequently used to make quite a lot of different fast and attractive dishes.
This Leftover Rice Idli is a type of recipes. Together with this there are others just like the Rice Pakoda, Lemon Rice, Rice Cutlet and Masala Rice. For extra of such fast repair recipes with cooked rice, take a look at the Leftover Rice Recipes hyperlink.
Some regional favorites with different leftover meals are Aloo Tikki Chole with leftover Chana Masala, chawal and chana dal paratha with cooked rice and leftover chana dal.
The left over bhaji of the Mumbai particular Pav Bhaji is makes use of as a filling in dosa and sandwiches. The leftover idli or dosa batter can also be used to make Kuzhi Paniyaram or Sweet Paniyaram from the delicacies of Tamil Nadu.
Extra Idli Varieties To Attempt!
Breakfast Recipes
Breakfast Recipes
Gluten Free Recipes
South Indian Meals
Please you’ll want to price this recipe within the recipe card beneath when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Leftover Rice Idli | Cooked Rice Idli
This can be a particular and distinctive recipe of Leftover Rice Idli or Cooked Rice Idli. You need to use the rice that’s left out of your day’s lunch or dinner, and make these fluffy and extremely mushy idli.
Prep Time 9 hrs
Cook dinner Time 12 minutes
Complete Time 9 hrs 12 minutes
Forestall your display from going darkish whereas making the recipe
Making batter
Rinse urad dal a number of occasions in water. Soak the lentils in sufficient water for 4 hours.
Rinse the idli rava with water a few times. Soak the idli rava with sufficient water for 4 hours.
Drain water from the urad dal and reserve a few of its strained water. We are going to use this water to grind the idli batter. Or you should use contemporary water.
- Subsequent drain the entire water from the idli rava very properly. Take a portion of the idli rava in your fist. Press it and squeeze the additional water from it. Place this squeezed lump of the idli rava within the blender or mixer-grinder jar. Equally squeeze water from the idli rava parts and add then to the blender.
Add the urad dal and cooked leftover rice within the blender or the grinder jar.
First add 2 to three tablespoons water and grind for a minute.
- Cease grinding, after which add the remaining 6 to 7 tablespoons in batches whereas grinding. Don’t add the entire water without delay. Relying on the standard of urad dal and idli rava, you will have roughly water. The batter consistency needs to be flowing and could be thick to medium-thick.
The batter must be fluffy, easy, wonderful and floor properly.
Pour your complete batter in a deep pan or bowl. Combine in salt as wanted.
Cowl with a lid and let the idli batter ferment in a single day or for 8 to 9 hours.
Making leftover rice idli
The following day earlier than making the idli, add 2 to three cups water in a steamer or electrical cooker or a stovetop strain cooker.
Swap on the steamer or electrical cooker or place the strain cooker on the stovetop and let the water come to a boil.
Grease the idli moulds with oil. Pour the fermented batter within the idli moulds.
Place the idli pan within the steamer, electrical cooker or strain cooker.
Cowl with their respective lids.
If utilizing strain cooker, take away the vent weight (whistle) from the lid.
Steam for 10 to 12 minutes or extra until a tooth choose inserted within the idli comes out clear.
Serve the Leftover Rice Idli steaming sizzling or heat with some coconut chutney or sambar or each.
- Simply swap idli rava with 1 cup of idli rice.
- Understand that excellent fermentation wants heat temperature situations. When you reside in chilly weather conditions, the fermentation will take extra time.
- Make solely idli with this recipe because the dosa doesn’t prove that properly.
- The recipe could be scaled simply to make along with your leftover rice parts.
Vitamin Details
Leftover Rice Idli | Cooked Rice Idli
Quantity Per Serving
Energy 92 Energy from Fats 9
% Every day Worth*
Fats 1g2%
Saturated Fats 0.2g1%
Polyunsaturated Fats 0.1g
Monounsaturated Fats 1g
Sodium 74mg3%
Potassium 17mg0%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 0.01g0%
Protein 3g6%
Vitamin A 0.3IU0%
Vitamin B1 (Thiamine) 0.03mg2%
Vitamin B2 (Riboflavin) 0.01mg1%
Vitamin B3 (Niacin) 0.4mg2%
Vitamin B6 0.03mg2%
Vitamin C 0.3mg0%
Vitamin E 1mg7%
Vitamin Ok 0.1µg0%
Calcium 7mg1%
Vitamin B9 (Folate) 10µg3%
Iron 1mg6%
Magnesium 4mg1%
Phosphorus 18mg2%
Zinc 0.2mg1%
* % Every day Values are primarily based on a 2000 calorie weight loss plan.
This Leftover Rice Idli publish from the archives first printed in September 2013 has been republished and up to date on 6 July 2022.
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