Cooked rice idli recipe – How to make idli with cooked rice or leftover rice recipe – idli recipes

Idli is a popular south indian steamed cake and savoury in taste.  Idlis are usually served along with chutneys or sambar or spicy lentils powder.  Soft and fluffy idlis are popular not only in India but throughout the world. They are very light and wholesome. This idli recipe is made with cooked rice, idli rava and urad dal.  If you have any leftover rice, you can make this soft idli by just soaking idli rava and urad dal for few hours.  These idlis gives the same good taste as the regular idlis.    Since this idli is made from cooked rice, use the fermented batter within 2-3 days. Low in fat and easily digestible, these idlis are suitable for people of all age groups.

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Idli varieties – Collection of 12 idli recipes – South Indian breakfast recipes


Prep Time :  8-9 hours

Cook Time :  12 mins

Yield :  18-20 idlis

South Indian cuisine


Cooked rice – 1 cup

Idli rava – 1 cup

Urad dal – 1/2 cup

Methi seeds – 1/4 teaspoon

Salt as required

Oil for greasing the idli moulds


Wash and soak the urad dal along with methi seeds for 3-4 hours.  Soak the idli rava for 3-4 hours.

Drain the water from idli rava and set aside.   Drain the water from the urad dal and keep aside.

In a wet grinder, add the  soaked urad dal and methi  seeds and grind with little water to  a smooth batter. The batter should not be too thick.  It should be smooth and fluffy.

Remove the urad dal batter in a vessel.  To the same grinder, add the soaked and drained idli rava and cooked rice.  Ensure to drain the idli rava thoroughly.  (You can squeeze the water from the idli rava, by hand, little by little, and then add to the grinder).

Grind by adding few tablespoons of water  to a smooth batter.  Pour the batter to the same bowl containing urad dal batter.  Add salt and stir well.  Cover the vessel with a lid and allow it to ferment overnight or for 8-9 hours,

Pour the batter in a wide bottomed pan with enough space or room for fermentation or rising of batter.  Once the batter is fermented, it will rise a bit.

Grease the idli moulds with little oil. Pour sufficient water in an idli steamer.

Pour the batter into the idli moulds and place the idli stand in the steamer and close the steamer with its lid.  Steam the idlis for 10-12 minutes or until a toothpick inserted into the centre of an idli comes out clean.

Serve idlis hot or warm with coconut chutney or sambar or with your favourite accompaniment.


  • You can also steam idlis in a pressure cooker without putting the whistle on the pressure cooker lid.
  • The batter must be of right consistency to ferment well.  It should not be runny and should be just thick pouring consistency.
  • Always use fresh and current year stock of urad dal for making idli batter.
  • Idli batter should be fermented well to make soft idlis.  Always keep the batter in warm place.
  • Always store the batter in an airtight container.
  • Do not steam the idlis for more than 15 minutes,as it dries up.

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