cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice |

by Tarla Dalal

Indian Cooked Rice Idli, Leftover Rice Idli

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पके हुए चावल की इडली | चावल की इडली | दाल चावल की इडली - हिन्दी में पढ़ें (Indian Cooked Rice Idli, Leftover Rice Idli in Hindi)

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cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice | with 28 amazing images.

cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice is a tongue tickling snack made with readily available ingredients. Learn how to make leftover rice idli.

To make cooked rice idli, 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. Add the cooked rice and blend in a mixer to a smooth mixture using approx. 1½ cups of water. Transfer the mixture into a deep bowl, add the rice semolina 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.

After fermentation, mix the batter well once again and pour spoonfuls of batter into each of the greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more idlis. Allow the idlis to cool slightly and demould them. Serve hot with sambhar, coconut chutney and tomato chutney.

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 instant idli with cooked rice 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 South Indian soft idly from leftover rice.

However, since it makes use of cooked rice, it is not advisable to keep the fermented batter for more than a day or two. Serve the leftover rice idli with sambhar, coconut chutney and tomato chutney.

Tips to make cooked rice idlis. 1. You can use leftover rice but do not use basmati rice. 2. This a quick recipe apart from the fermenting, the blending is also very quick as it has only urad dal. 3. When you blend all make sure you then mix the batter very well with your hands before fermenting. 4. After fermentation make sure to mix the batter with a spoon very well.

Enjoy cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice | with step by step photos.

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Indian Cooked Rice Idli, Leftover Rice Idli recipe - How to make Indian Cooked Rice Idli, Leftover Rice Idli

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Soaking time: 2 hours Preparation Time: 10 mins Fermenting Time: 12 hours Cooking Time: 25 mins Total Time: 87514 hours 35 minutes 25Makes 25 idlis
Show me for idlis

Ingredients

For Indian Cooked Rice Idli
1 cup cooked rice (chawal)
1/2 cup urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1 cup rice semolina (idli rawa)
salt to taste

For Serving With Indian Cooked Rice Idli
sambhar
coconut chutney
tomato chutney

Method

For indian cooked rice idli

To make indian cooked rice idli, 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.
Add the cooked rice and blend in a mixer to a smooth mixture using approx. 1½ cups of water.
Transfer the mixture into a deep bowl, add the rice semolina 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.
After fermentation, mix the batter well once again and pour spoonfuls of batter into each of the greased idli moulds.
Steam in an idli steamer for 10 minutes or till they are cooked.
Repeat with the remaining batter to make more idlis.
Allow the idlis to cool slightly and demould them.
Serve the indian cooked rice idli hot with sambhar, coconut chutney and tomato chutney.

Indian Cooked Rice Idli, Leftover Rice Idli recipe with step by step photos

What are Idlis?

What are Idlis? Idli is considered to be one of the healthiest breakfasts in Indian cuisine. Although it is traditionally a South Indian snack, it has now become extremely popular all over the country – and with good reason too. Idli is a steamed food, made with with a fermented batter of rice, urad dal and fenugreek seeds. White and fluffy, it is a delight to bite into. It has a mellow flavour, which gives scope for the accompaniment to shine. Idli is a standard South Indian breakfast item in the South, supplemented with a small quantity of some other dish. What varies is the accompaniment. Usually, Idli is served with Sambar and one or more chutneys such as Coconut Chutney, Coriander Chutney or Tomato Chutney. When in a hurry, the Idli is served with dry chutney powders like Idli Milagai Podi, Coconut Powder or Curry Leaves Powder.
There are different variants of Idli, made using different combinations of grains and lentils. You can try the Rice and Moong Dal Idli, Barley Idli, Poha Idli, Cooked Rice Idli and Palak Moong Dal Idli. Likewise, you can also add spices, herbs and veggies to the idli batter to make variants such as the Kanchipuram Idli and Paneer Vegetable Idli. Not all idlis require you to soak, grind and ferment the batter. You can also make Instant Idli recipes like you make Instant Dosas and Instant Dhoklas. The most famous example of a quick and instant idli is the Rava Idli or Suji Idli. Vermicelli Nut Idli and Palak Rava Idli extend the idea of quick Suji Idli with exciting twists! Instant Bread Idli and Dal Vegetable Idli are other instant idlis worth a try.
Like dosas and chapatis, idlis can also be stuffed with exciting fillings! Try the Stuffed Potato Idli and Double Decker Idlis Stuffed with Potato and Chutney. Such idlis make wonderful evening snacks. Treat your kids to the Stuffed Rava Idli Vegetable Sandwich when they come home from school and watch them finish it off without any fuss!
If you have some idli batter on hand, it becomes very easy to quickly conjure up a meal for your family. Idli can be served not just for breakfast, but also as an evening snack or for dinner, depending on the form it is cooked in and what it is served with. Regular Idli stays soft and fluffy for a long time if made properly. It can be carried in the dabba, or even taken along while travelling. Just smear a little oil on the idlis and coat them with Idli Milagai Podi, and it becomes a one-dish meal that is handy to eat on-the-go!
You can use your idli batter to make other snacks like Dosa and Appe. You can also turn your leftover idlis into exciting munchies like the Idli Upma or Spicy Tava Idli! See, a jar of idli batter in the fridge makes life so easy!

what is cooked rice idli made of ?

1 cup cooked rice (chawal), 1/2 cup urad dal (split black lentils), 1/2 tsp fenugreek (methi) seeds, 1 cup rice semolina (idli rawa) and salt to taste

how to wash and soak

In a deep bowl, add 1/2 cup urad dal (split black lentils).
Add 1/2 tsp fenugreek (methi) seeds.
Add enough water and wash it well.
Drain the dal.

Transfer them into a bowl.
Add enough water.
Cover with a lid and soak for 2 hours.
Drain well.

how to make batter for cooked rice idli

Add the soaked urad dal and fenugreek in a big mixer jar.

Add 1 cup cooked rice (chawal).
Add approx... 1½ cups of water.
Close the lid and blend till smooth.
Transfer the mixture into a deep bowl.
Add 1 cup rice semolina (idli rawa).

Add salt to taste.
Mix very well with your hands.

how to ferment

Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours.

how to make cooked rice idlis

After fermentation, mix the batter well once again.
Pour spoonfuls of batter into each of the greased idli moulds.

Steam in an idli steamer for 10 minutes or till they are cooked.
Repeat with the remaining batter to make more idlis.
Allow the idlis to cool slightly and demould them.
Serve cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice |with sambhar, coconut chutney and tomato chutney.

tips to make cooked rice idlis

You can use leftover rice but do not use basmati rice.

This a quick recipe apart from the fermenting, the blending is also very quick as it has only urad dal.
When you blend all make sure you then mix the batter very well with your hands before fermenting.
After fermentation make sure to mix the batter with a spoon very well.