cooked rice idli recipe | idli made from cooked rice or leftover rice

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idli recipe with cooked rice

idli with cooked rice - the steamed rice makes these idlis ultra soft, fluffy and very light.

4.77 from 13 votes
total time:
552minutes

cooked rice idli recipe with step by step photos – idli is a comfort food always for us. it makes for our comforting, warm and nutritious breakfast every weekend.

cooked rice idli

as much as i love idlis, i even love experimenting with the idli batter. i had experimented with these idlis made from cooked rice 7 months back, after reading about these in a cookbook. thereafter i have made idlis with cooked rice many times. a few times i made a multi lentils idlis, soybean idlis and on occasions ragi (finger millet) idlis too.

in this idli recipe, along with the cooked rice i have also added idli rava (cream of rice) and urad dal.

the steamed rice makes these idlis ultra soft, fluffy and very light. these idlis are much much softer than the usual idli recipe i follow with cream of rice (idli rava).

i have illustrated picture collages to show the whole method and not exactly a step by step post… as the method is the same as of that making idlis. just the ingredients and their proportions are different and that makes a lot of difference in the texture of the idlis.

this is also a good way to use leftover rice. i also use left over rice to make pakora, kheer and rice cutlet. to make these idlis, use leftover rice which is of the same day. if you know you are going to have some leftover rice, then just soak some urad dal and idli rava for a few hours before you make the batter. you can also use leftover rice a day old which has been refrigerated.

you cannot make dosas with this idli batter. they don’t come out well. so just use the whole batter to make idlis. if there is any leftover batter than you can easily make paniyaram from it.

for more south indian recipes you may like are

idli recipe with cooked rice
4.77 from 13 votes
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cooked rice idli recipe

idli with cooked rice - the steamed rice makes these idlis ultra soft, fluffy and very light.
course breakfasts, snacks
cuisine south indian
prep time 9 hours
cook time 12 minutes
total time 9 hours 12 minutes
servings 15 to 18 idli
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup cooked or steamed rice
  • 1 cup idli rava (cream of rice)
  • ½ cup urad dal (split husked black gram)
  • 8 to 10 tablespoon strained urad dal water for grinding
  • rock salt as required
  • oil for greasing the idli moulds

how to make cooked rice idli recipe

making idli batter

  1. soak the urad dal atleast for 3-4 hours or more.
  2. soak the idli rava for 2 hours.
  3. drain the urad dal and reserve some of its strained water. we will use this water to grind the idli batter.

  4. drain the idli rava very well.
  5. add the drained idli rava, urad dal and cooked rice in your wet grinder or the grinder jar.
  6. first add 2-3 tbsp water and begin to grind.
  7. stop grinding, and then add the remaining 6-7 tbsp during intervals.
  8. the batter should be fluffy, smooth and ground well.
  9. pour the entire batter in a deep pan or bowl. stir in salt.

  10. cover with a lid and let the idli batter ferment overnight or for 8-9 hours.

making cooked rice idli

  1. the next day before making the idlis, add 2 to 3 cups water in a steamer or electric cooker or pressure cooker.
  2. switch on the steamer or electric cooker or place the pressure cooker on the fire and let the water come to a boil.
  3. grease the idli moulds with oil. pour the batter in the idli moulds.

  4. place the idli pan in the steamer, electric cooker or pressure cooker.
  5. cover with their respective lids.
  6. if using pressure cooker, remove the vent weight (whistle) from the lid.
  7. steam for 10-12 minutes or more till a tooth pic inserted in the idlis comes out clean.
  8. serve the cooked rice idlis steaming hot or warm with some coconut chutney or sambar or both.

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steps to make cooked rice idli

1. get the soaked idli rava, urad dal and cooked rice (i used cooked sona masoori rice) in a grinder jar or in a wet grinder. add water in intervals and grind to a smooth batter.

making rice idli recipe

2. pour the batter in a pan and stir in some rock salt. cover and let the batter ferment overnight or for 8-9 hours.

batter for rice idli recipe

3. grease the idli pans and pour the batter in the moulds. steam the idli for 10-12 minutes in an electric cooker or in an idli steamer.

making cooked rice idli recipe

4. when the idlis are steaming, prepare your favorite coconut chutney. serve the idlis steaming hot or warm with coconut chutney and sambar if you have already made it.

cooked rice idli recipe, cooked rice idli


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61 comments/reviews

  1. Thank you so much. I always struggled with the idea of making idlis but last time your recipe with idli rava did wonders. Today I want to try this recipe with cooked rice. But I want to ask if there is any difference in proportions of ingredients if we want to make dosa with this same batter. (I struggled a bit with idli rava batter to make dosas, last time)

    • welcome. for dosa you can reduce the cooked rice to ½ cup and keep the amount of idli rava and urad dal same. hope this helps.

  2. what is rock salt?

    • connie, its a form of salt easily available in india. used in religious fasting. you can replace with non-iodized salt.

  3. Can we use raw rice instead of idli rava? Please reply

    • yes you can use raw rice. 1 cup is fine. soak the rice for 3 to 4 hours and then grind.

  4. It’s too good I can learn easily.shows photos really good method.
    I’m try this.this site useful for me.

    Thanks
    Sweety l vaishnav

    • thankyou sweety 🙂 do try some recipes and share your views.

  5. Thanks and will try soon

    • Welcome Dr San

  6. Really awesome recipes . This site is a bible for me and my husband.

    • thanks vidya for sharing encouraging feedback.

  7. Hi .. I live in Chennai and where will I get idili rava .. what is it..

    • vidya, any good super store or general store. you should get it locally easily.

  8. i read the reciepe of paav bhaaji i want make it instead of carrot and cauliflower i want to use cabbage

  9. Hello Dassana!

    I have been a regular follower of your blog. All the recipes that I have tried from your blog have been a hit. I trust your recipes 100% and dont hesitate at all to try any of the recipes for the first time as I know they’ll turn out to be well. You are doing a wonderful job and please keep up the good work.

    I had some leftover rice and was wondering what to do with it when I came across this idli recipe. Idli’s have always been a disaster with me, but this time they turned out to be extremely soft and fluffly. Thanks a lot

    • welcome soumya. thanks for sharing positive review on recipes and also for the trust you have on the recipes. glad to read your feedback.

    • Hi Dassana…. ur the best teacher of mine till date ,i hv developed learnin intrest in cookin n tryin ur recipes 🙂 plz release ur cookbook …

      • thanks manisha for your kind feedback. glad to know this.

  10. Hi,
    In refrigerator how much time I can keep this batter.can I make dosa or uttapam using same batter.I used basmati rice to make it ,after keeping for fermentation for more thn 15 hours quantity is just same.how to know fermentation has been properly done.
    Thnks
    Vibha

    • vibha, you can keep this batter in fridge for 2-3 days. you can not make dosa or uttapam from this batter as it is very soft. when fermentation is done you will see tiny bubbles in it. the whole mixture will look fluffy and the batter will rise also. there will be a faint sour aroma.

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