idli with cooked rice recipe | idli with left over rice recipe

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cooked rice idli | idli with cooked rice recipe | idli with left over rice recipe with detailed photo recipe. if you do have some left over rice, than this recipe is a must try recipe for morning breakfast.
idlicooked rice idli | idli with cooked rice recipe | idli with left over rice recipe with step by step photo recipe. preparing tasty morning breakfast is always challenging for most of the people. at the same time, it becomes even more challenging to finish all the leftover stuff from previous day’s dinner. so why not have a idli from left over rice. isn’t it a good idea to prepare a delicious cooked rice idli from left over rice. cooked rice idli recipe will still deliver the same authentic taste.

when i was a child, i always wondered what would the restaurants would do with the left over rice. i never thought that the left over rice would be transformed to soft delicious steamed idlis. i got this recipe of cooked rice idle from one of my local hotels in udupi. i am pretty much sure that this idea is practiced in many hotels in india. especially, in south indian hotels where morning breakfast is served. these idli’s are often served with coconut chutney,chana dal chutney or sambar’s

idli

in this recipe i have used the combination of cooked rice and raw sona masuri rice. however, it is not mandatory to mix it together as you can simply use cooked rice for grounding. i was running short of cooked rice and i had to fall back to the raw rice option. if you are using only cooked rice, add 2 tbsp of rice flour to make it for thick.

just before jumping into the recipe, please have a look at my other breakfast recipes, especially rava idli, idly with idli ravamini idlikotte kadubu also have look at my dosa, plain dosaneer dosapoori etc.

left over rice idli recipe | idli with cooked rice | cooked rice idli recipe card:

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idli with cooked rice recipe | idli with left over rice recipe
 
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idli with cooked rice recipe | idli with left over rice recipe
Author:
Recipe type: breakfast
Cuisine: south indian
Serves: 32 idlis
Ingredients
  • 2 cups idli rice / sona masuri rice
  • 1 cup urad dal/spilt & skinned black gram lentils
  • ½ tsp menthe / fenugreek seeds
  • 1 cup cooked rice
  • salt as required
  • water for soaking and grinding
  • coconut oil to grease
Instructions ( 1 cup =255 ml)
  1. soak idli rice / sona masuri rice and fenugreek for at least for 5-6 hrs. also soak urad dal in a separate vessel for 2 hrs.
  2. drain the water completely. you can use the same water for grinding.
  3. first grind the soaked rice with required water. make to smooth paste.
  4. take cooked rice in the blender and add little water and make it into a smooth batter.
  5. transfer this to a large container.
  6. now take urad dal in the same blender and add little water at a time and make it into a smooth batter.
  7. make fluffy batter and transfer this to the same container.
  8. give a good mix.
  9. cover and ferment in a warm place for 12 hours.
  10. you can see the batter has raised slightly indicating its well fermented.
  11. take out the required portion of batter and refrigerate the rest of batter.
  12. grease idli plates with little oil.
  13. spoon the batter into each moulds.
  14. place this idli plates into steamer and steam for 8 to 10 mins in a medium flame.
  15. once it is steamed, remove it and let it cool for a bit.
  16. your idli with cooked rice or cooked rice idli is ready. serve it with chutney or sambar.


left over rice idli recipe | idli with cooked rice | cooked rice idli step by step photo recipe:

  1. soak idli rice / sona masuri rice and fenugreek for at least for 5-6 hrs. also soak urad dal in a separate vessel for 2 hrs.
    idli
  2. drain the water completely. you can use the same water for grinding.
    idli
  3. first grind the soaked rice with required water. make to smooth paste.
    idli
  4. take cooked rice in the blender and add little water and make it into a smooth batter.
    idli
  5. transfer this to a large container.
    idli
  6. now take urad dal in the same blender and add little water at a time and make it into a smooth batter.
    idli
  7. make fluffy batter and transfer this to the same container.
    idli
  8. give a good mix.
    idli
  9. cover and ferment in a warm place for 12 hours.
    plain dosa
  10. you can see the batter has raised slightly indicating its well fermented.
    idli
  11. take out the required portion of batter and refrigerate the rest of batter.
    idli
  12. grease idli plates with little oil.
    idli
  13. spoon the batter into each moulds.
    idli
  14. place this idli plates into steamer and steam for 8 to 10 mins in a medium flame.
  15. once it is steamed, remove it and let it cool for a bit.
    idli
  16. your idli with cooked rice or cooked rice idli is ready. serve it with chutney or sambar.
    cooked rice idli


notes:

  • don’t steam the idli more than 15 mins, or it will dry up.
  • use an air-tight container for storing the batter.
  • fermentation process takes around 8 hours.
  • if you live in cold climate then preheat the oven and place the batter in it. this helps to keep warm and ferment the batter well. (just pre-heat and switch off the oven)
  • add in salt to required batter only. the remaining batter you can store in a airtight container and refrigerate.
  • the idli batter turns sour quickly if you add while fermenting.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

20 COMMENTS

  1. Dear Ma’am,
    You are simply amazing !
    You have mentioned cocked rice only in the recipe, however, not shown it in the steps!

    You are doing great here , keep up the awesome work on!

  2. Madame I am from Tamil Nadu and am an ardent fan of your style and recepes. ESP as it is vegetarian.
    Keep them coming.
    Cheers !!!
    Nirmala

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