Authentic Idli Recipe- Leftover Rice & Urad Dal Fermented Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Authentic Idli Recipe – Leftover Rice & Urad Dal Fermented Steamed Cakes

Hey everyone! If you’re anything like me, you love a good idli. Soft, fluffy, and incredibly versatile – it’s a breakfast staple in our house. And honestly, this recipe is a bit special because it’s a fantastic way to use up leftover rice! I first made these when I was trying to reduce food waste, and now it’s my go-to idli recipe. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any idli recipe. It’s a brilliant way to give leftover rice a delicious second life. Plus, the fermentation process makes these idlis incredibly light and easy to digest. They’re perfect for a quick breakfast, a light dinner, or even a snack. And who doesn’t love a recipe that tastes amazing and feels good to make?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup leftover rice (about 180g)
• 1 cup idli rava (about 170g)
• ½ cup urad dal (split black lentils, about 100g)
• 8-10 tablespoons water (120-150ml) – plus extra as needed
• Rock salt to taste (about ½ – 1 tsp, or 3-6g)
• Oil for greasing the molds

Ingredient Notes

Let’s talk ingredients for a sec! Using leftover rice is a game-changer. It adds a lovely texture and helps with fermentation. Any kind of cooked rice works, but I find slightly older rice (a day or two old) gives the best results.

Idli rava is specially processed rice, perfect for that signature idli texture. Don’t substitute with regular rice flour – it just won’t be the same! You can easily find it at Indian grocery stores.

And finally, urad dal is the star of the fermentation show. It’s what gives idlis their fluffiness. Make sure you use good quality urad dal for the best results.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse the urad dal and idli rava separately under cold water. Then, soak them in separate bowls of water for about 4 hours. This is crucial for softening them up.
2. Once soaked, drain the idli rava really well. I mean squeeze out all the excess water! Transfer it to your blender.
3. Now, drain the urad dal too, and add it to the blender along with the cooked rice and 2-3 tablespoons of fresh water.
4. Grind everything into a super smooth batter. Add the remaining water gradually, a tablespoon at a time, until you reach a consistency similar to pancake batter. It should be pourable but not too runny.
5. Pour the batter into a large bowl, add the rock salt, and give it a good mix. Cover the bowl and let it ferment in a warm place for 8-9 hours, or even overnight. You’ll know it’s ready when it’s bubbly and has increased in volume.
6. Grease your idli molds with a little oil. Pour the fermented batter into each mold, filling them about ¾ full.
7. Steam the idlis for 10-12 minutes. A good sign is when a toothpick inserted into the center comes out clean.
8. Turn off the heat and let the idlis cool slightly before carefully removing them from the molds.

Expert Tips

• Warmth is key for fermentation: In colder months, you can place the bowl near a warm oven or wrap it in a towel to help it along.
• Don’t over-grind: Over-grinding can make the batter too sticky.
• Water quality matters: Use filtered water for soaking and grinding for the best results.
• Don’t disturb during fermentation: Avoid opening the lid frequently during fermentation.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: Idlis are naturally gluten-free, making them a great option for those with sensitivities.
• Spice Level – Mild: This recipe is very mild. Feel free to add a pinch of asafoetida (hing) to the batter for a subtle savory flavor.
• Regional Variations:
  • Karnataka Idli: Often served with a spicy chutney powder.
  • Tamil Nadu Idli: Typically enjoyed with sambar and coconut chutney.
  • Kerala Idli: Sometimes made with a touch of coconut milk in the batter for extra richness. My grandmother always added a tablespoon!

Serving Suggestions

Idlis are incredibly versatile! Serve them hot with:

• Coconut chutney (a must-try!)
• Sambar (a lentil-based vegetable stew)
• Spicy peanut chutney
• A dollop of ghee (clarified butter) for extra richness

Storage Instructions

• Idli Batter: You can store the fermented batter in the refrigerator for up to 3 days. It might lose some of its fluffiness over time, but it will still be delicious.
• Cooked Idlis: Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming or microwaving.

FAQs

1. What type of rice works best for making idli using leftover rice?

Any cooked rice will do, but slightly older rice (a day or two old) tends to work best. It’s a little drier and helps with the fermentation process.

2. How do I know if the idli batter has fermented properly?

The batter will be bubbly, increase in volume, and have a slightly sour aroma. It should look light and airy.

3. Can I make idli batter in a mixer grinder instead of a blender?

Yes, absolutely! A mixer grinder works just fine, but you might need to add a little more water to get a smooth consistency.

4. What is the best way to prevent idlis from becoming sticky?

Make sure to drain the idli rava really well and don’t over-grind the batter. Also, greasing the molds properly is essential.

5. How long can idli batter be stored in the refrigerator?

You can store the fermented batter in the refrigerator for up to 3 days, but it’s best used within 24-48 hours for optimal fluffiness.