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idli recipe from cooked rice | soft & fluffy idli recipe made using cooked rice

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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.

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 cutlets. 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 masala paniyaram from it.

if you are looking for more idli recipes then do check ragi idli, poha idli, masala idli, instant idli and oats idli recipe.

soft idli recipe with cooked rice below:

4.73 from 11 votes
idli recipe with cooked rice - makes 15-18 idlis
prep time
9 hrs
cook time
12 mins
total time
9 hrs 12 mins
idli recipe with cooked rice - ultra soft idlis made with cooked rice.
course: breakfasts, snacks
cuisine: south indian
servings: 3 to 4
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 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.
  4. we will use this water to grind the idli batter.
  5. drain the idli rava very well.
  6. add the drained idli rava, urad dal and cooked rice in your wet grinder or the grinder jar.
  7. first add 2-3 tbsp water and begin to grind.
  8. stop grinding, and then add the remaining 6-7 tbsp during intervals.
  9. the batter should be fluffy, smooth and ground well.
  10. pour the entire batter in a deep pan or bowl.
  11. stir in salt.
  12. 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.
  4. pour the batter in the idli moulds.
  5. place the idli pan in the steamer, electric cooker or pressure cooker.
  6. cover with their respective lids.
  7. if using pressure cooker, remove the vent weight (whistle) from the lid.
  8. steam for 10-12 minutes or more till a tooth pic inserted in the idlis comes out clean.
  9. serve the cooked rice idlis steaming hot or warm with some coconut chutney or sambar or both.


few steps to make soft idli recipe with cooked rice:

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.

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.

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.

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.




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This post was last modified on January 28, 2018, 2:58 pm

    Categories Indian Breakfast RecipesIndian Street FoodKids RecipesLow Fat RecipesNo Onion No GarlicRice RecipesSouth Indian RecipesStarters & Snacks RecipesTiffin RecipesVegan Recipes

View Comments (59)

  • interesting.. i sometimes add leftover rice while making normal idli batter.. that gives soft idlis..these days i use normal ponni rice instead of idli rice.. do u think that can be added instead of idli rice.. i think it will be ok..what do u say dassana?

  • Awesome! Such a great way to use left over rice. Looking at the idlis it is hard to tell that they were made from cooked rice. Thanks for sharing!

  • Hey Dassana! I made these idlies with cook rice and turned out super yummy! Thanks...Wll be blogging about it shortly:)

    • i have never made idlis with rice flour. you can try adding rice flour and see how it works. in this recipe it should work fine as both urad dal and cooked rice is added.

  • Dassana,my dear..God bless you for this super yumm recipe.I have been constantly nose diving into idli batter mistakes all this while..i tried your cooked idli recipe..and i am gobbling up the softest idlis ever..i love the aroma that emanates from the idli cooker...thanks a ton and keep them coming :) ...will try other recipes and get back to u :)

    suchitra

    • welcome suchitra. glad to know that the cooked rice idli recipe turned out well for you. do give your feedback once you try other recipes and thanks for the rating. feel free to write if there is any doubt in a recipe.

  • Can 1/2 cup of red lentils be used instead of the urad dal? I can't find urad dal in the supermarkets.

    Thanks

    • red lentils would give a different taste and texture. i would suggest to use mung lentils instead of red lentils in this recipe.

  • Idlis look so soft! I want to try this today, but not sure what kind of cooked rice to use. Did you use basmati for the cooked rice?

  • tried this recipe but idly came out yellow color, sticky and pasty....ni matter how much I coiked texture did not harden.....what did I do wrong

    • i think the batter did not ferment well. if the batter ferments properly, then the batter is not sticky or pasty. another reason is rule out is the quality of rice or urad dal. the urad dal should not be past its shelf life.

  • Hi there!
    your recipe makes me drool.. i'm so much curious about this idli. can you kindly explain what is idli rava (cream of rice) and is it different to rava idli?

    • cream of rice is or idli rava is coarsely ground parboiled rice. rava idli are idlis made from rava or sooji. these are coarsely ground wheat, like farina available in the west.

      • Can i substitute the coarsely ground parboiled rice to white rice and use miller to mill it into coarsely?

        • depending on the quality of white rice, the texture of the idli can vary. if the idlis don't come out soft textured, then it looks like a lot of effort has gone wasted. this will be an experiment. i would suggest adding short grained variety of rice. if using rice, then you just soak the rice in water for 4 hours. drain and then grind with the rest of the ingredients. if you want you can also mill the rice or you can also grind the soaked rice separately.

  • Hello Dassana,

    I tried this recipe but it did not work for me. I used exactly the same ingredients and quantity but unfortunately the batter did not rise. The idlis were sticky. I have tried other idli recipes so I know my ferment technique was fine.

    Not sure what went wrong.

    Thanks, Divya

    • i think its with the quality of rice. i have made these idli recipe many times and never had any issues. also depends on the temperature conditions.

  • I was wondering, do you mean 1/2 cup of black gram and 1/2 cup of urad dal/split each (1 cup total with the two) or a total of 1/2 cup from both (1/4 cup from each)? Thanks, this sounds great!

  • It's an amazing recipe... During winters, fermentation is a big problem.. This recipe has given me an idea to prepare fluffy idli.. Thanx..

  • 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.

  • 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

    • 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 ...

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

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

  • 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

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

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