4.8 from 45 votes
Leftover Rice Idli | Cooked Rice Idli
This is a special and unique recipe of Leftover Rice Idli or Cooked Rice Idli. You can use the rice that is left from your day’s lunch or dinner, and make these fluffy and ultra soft idli.
Prep Time
9 hrs
Cook Time
mins
Total Time
9 hrs 12 mins
Servings: 16 Leftover Rice Idli
Calories: 92 kcal
Course:
Breakfast , Snacks
Cuisine:
Indian
Ingredients
- 1 cup leftover rice or cooked rice or steamed rice
- 1 cup idli rava (cream of rice)
- ½ cup urad dal (husked black gram - whole or split)
- 8 to 10 tablespoons water - for grinding ingredients to make batter
- rock salt (edible and food grade) or sea salt, add as required
- oil as required, for greasing idli moulds
Instructions
Making batter
- Rinse urad dal a few times in water. Soak the lentils in enough water for 4 hours.
- Rinse the idli rava with water once or twice. Soak the idli rava with enough water for 4 hours.
- Drain water from the urad dal and reserve some of its strained water. We will use this water to grind the idli batter. Or you can use fresh water.
- Next drain all of the water from the idli rava very well. Take a portion of the idli rava in your fist. Press it and squeeze the extra water from it. Place this squeezed lump of the idli rava in the blender or mixer-grinder jar. Similarly squeeze water from the idli rava portions and add then to the blender.
- Add the urad dal and cooked leftover rice in the blender or the grinder jar.
- First add 2 to 3 tablespoons water and grind for a minute.
- Stop grinding, and then add the remaining 6 to 7 tablespoons in batches while grinding. Do not add all of the water at once. Depending on the quality of urad dal and idli rava, you will need more or less water. The batter consistency has to be flowing and can be thick to medium-thick.
- The batter should be fluffy, smooth, fine and ground well.
- Pour the entire batter in a deep pan or bowl. Mix in salt as needed.
- Cover with a lid and let the idli batter ferment overnight or for 8 to 9 hours.
Cup of Yum
Making leftover rice idli
- The next day before making the idli, add 2 to 3 cups water in a steamer or electric cooker or a stovetop pressure cooker.
- Switch on the steamer or electric cooker or place the pressure cooker on the stovetop and let the water come to a boil.
- Grease the idli moulds with oil. Pour the fermented batter in the idli moulds.
- Place the idli pan in the steamer, electric cooker or pressure cooker.
- Cover with their respective lids.
- If using pressure cooker, remove the vent weight (whistle) from the lid.
- Steam for 10 to 12 minutes or more till a tooth pick inserted in the idli comes out clean.
- Serve the Leftover Rice Idli steaming hot or warm with some coconut chutney or sambar or both.
Notes
- Easily swap idli rava with 1 cup of idli rice.
- Keep in mind that perfect fermentation needs warm temperature conditions. If you live in cold climatic conditions, the fermentation will take more time.
- Make only idli with this recipe as the dosa does not turn out that well.
- The recipe can be scaled easily to make with your leftover rice portions.
Nutrition Information
Calories
92kcal
(5%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Sodium
74mg
(3%)
Potassium
17mg
(0%)
Fiber
1g
(4%)
Sugar
0.01g
(0%)
Vitamin A
0.3IU
(0%)
Vitamin B1 (Thiamine)
0.03mg
Vitamin B2 (Riboflavin)
0.01mg
Vitamin B3 (Niacin)
0.4mg
Vitamin B6
0.03mg
Vitamin C
0.3mg
(0%)
Vitamin E
1mg
Vitamin K
0.1µg
Calcium
7mg
(1%)
Vitamin B9 (Folate)
10µg
Iron
1mg
(6%)
Magnesium
4mg
Phosphorus
18mg
Zinc
0.2mg
Nutrition Facts
Serving: 16Leftover Rice Idli
Amount Per Serving
Calories 92
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 74mg | 3% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 0.01g | 0% |
| Vitamin A | 0.3IU | 0% |
| Vitamin B1 (Thiamine) | 0.03mg | |
| Vitamin B2 (Riboflavin) | 0.01mg | |
| Vitamin B3 (Niacin) | 0.4mg | |
| Vitamin B6 | 0.03mg | |
| Vitamin C | 0.3mg | 0% |
| Vitamin E | 1mg | |
| Vitamin K | 0.1µg | |
| Calcium | 7mg | 1% |
| Vitamin B9 (Folate) | 10µg | |
| Iron | 1mg | 6% |
| Magnesium | 4mg | 1% |
| Phosphorus | 18mg | |
| Zinc | 0.2mg |
* Percent Daily Values are based on a 2,000 calorie diet.