Step-by-step
1
firstly, in a blender take 1½ cup cooked rice and add 1 cup water.
2
blend to smooth paste.
3
transfer the rice batter to a large bowl. keep aside.
4
in a pan dry roast 1 cup rava. roast on low flame until it turns aromatic.
5
cool completely, and transfer to the same bowl.
6
also, add 1 cup curd, ½ tsp salt and mix well.
7
beat for 3 minutes until the batter turns light.
8
cover and rest for 20 minutes or until the rava absorb well.
9
now add water as required to adjust the consistency of the batter. further, just before steaming, add ½ tsp eno fruit salt and mix gently.
10
mix until the batter turns frothy.
11
now pour the idli batter into the greased plate. make sure to grease the plate before in hand.
12
steam the idli on a medium flame for 13 minutes.
13
finally, enjoy instant leftover rice idli with onion chutney.
Video
Notes
- firstly, make sure to roast the rava else there are chances for idli to turn sticky.
- also, you can use idli rava in place of bombay rava. however, you need to increase the soaking time.
- additionally, the same batter can be fermented overnight and skip adding eno.
- finally, instant leftover rice idli recipe can also be prepared with freshly cooked rice.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/leftover-rice-idli-recipe-cooked-rice/