Cooked Rice Idli {From Leftover Rice}

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Cooked Rice Idli {From Leftover Rice}

Cooked Rice Idli {From Leftover Rice}

Cooked Rice Idli {From Leftover Rice}
Cooked Rice Idli {From Leftover Rice}

Cooked Rice Idli {From Leftover Rice}! Isn’t the title of the post exciting? Left over cooked rice, put to good use and that too in making a dish that is so satisfying. Now, that is called a creative use.

I am really confused as to how should i weave this post? My confusion lies in the the conflict of the genre for this post. The pictures are telling a beautiful golden story that I did not weave, till I clicked them. On the other hand, my story behind these idlis from left over cooked rice is pretty simple. I will still try to explain.

Cooked Rice Idli {From Leftover Rice}
Cooked Rice Idli {From Leftover Rice}

I had some left-over rice in the refrigerator, like 95% of the Indian Household. I normally cook extra rice so that I can stir fry these or make Dahi Bhaat (Yogurt Rice) or Lemon Rice, either for kids’ lunch box or for a quick meal.

The other day, I completely denied the idea of doing either of the above with the Left-over Rice. I guess that was the day when the creativity was kicking me and my brain was ready to take a new path.

To top that, Miss Creativity -my dear friend RUCHITA, was visiting. What do I say about her. We often laugh that WE USE AND ABUSE EACH OTHER WITH NO REGRETS! We fight and disagree about almost everything and yet stick together.

I can go on and on about her but I am here to talk about the Cooked Rice Idli {From Leftover Rice}. Anyways, I took the pyrex bowl of cooked rice out of the refrigerator and started pestering her to throw some ideas at me to use this rice. She suggested many things and I kept canceling, saying that those ideas were either too elaborate or I simply didn’t like them.

Cooked Rice Idli {From Leftover Rice}
Cooked Rice Idli {From Leftover Rice}

I was looking for a single word SIMPLE to use that bowl of Cooked Rice. Finally, we zeroed down to making Idlis out of that rice. I decided that I want to make Idlis which practically requires no soaking or fermenting time and kind of almost instant.

I didn’t want to add any dal or pulses of any kind to it. Just some plain old boiled rice, poha (flat rice) and Idli/Rice Rawa with some yogurt and that’s it. It was going to be an experiment therefore we kept our fingers crossed.

If I tell you that these are the SOFTEST IDLIS ever that I have made and tasted, then I swear I am not lying. These were so light on digestion and cloud like soft pillows of goodness.

The Ratio of this IDLI is ——> POHA + LEFTOVER RICE + IDLI/RICE RAWA = 1:2:3

You will discover the recipe given below plus some other wonderful recipes using Leftover Rice etc.

This is what I use to make these Idlis !




Cooked Rice





Cooked Rice Idli {From Leftover Rice}
Cooked Rice Idli {From Leftover Rice}

After I styled and shot the pictures, I realized that these are nothing like SIMPLE. These looked so pure, pious and innocent like childhood, in the pictures.

While I edited the pictures, many memories kept me occupied of the timeless innocent Indian Childhood of mine. All that pure honey like nostalgia kept me happy and warm with these pictures.

The Pitaambar (yellow cloth) and that worn off wooden tray contrasted so well with each other to bring the IDLIS to life. Sometimes, the styling done without much thought and in rush is better than the much thought one. At least that stands true in my case.

All in all, it was a happy experience. What does these picture remind you, if they remind you of anything? I am sure these will touch your heart with their warmth, if nothing else.



Cooked Rice Idli {From Leftover Rice}
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5 from 1 vote

Cooked Rice Idli {From Leftover Rice}

Soft and delicate idlis made with Leftover Rice.
Course Breakfast / Brunch
Cuisine South Indian
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 16
Author Sonal Gupta @ simplyvegetarian777


  • Rice cooked leftover - 2/3 cup
  • Poha flattened rice - 1/3 cup
  • Idli / Rice Rawa - 1 cup . If rice rawa is not easily available use regular rawa
  • Yogurt - 1/2 cup thick
  • Water - 1 cup + 2/3 cup or more as required
  • Salt - 1 tsp
  • Eno fruit Salt - 1 tsp


Making the Idli Batter

  • Take a big bowl and add cooked left over rice, poha and idli/Rice rawa to it.
  • Add salt, yogurt and 1 cup water to it. Set aside for 30 minutes.
  • After 30 minutes, add the mix to the high speed blender. Add 2/3 cup water and make a fine paste of dropping consistency.
  • Set it aside for 10 minutes.
  • Important Note - The amount of water depends upon the quality of your rice and how well they were cooked. I used basmati here. So if you use any other variety, the water quantity may vary. The trick is to have the dropping consistency of the batter like pancake and it should not be runny at all.

Steaming the Batter

  • Meanwhile, the batter is resting for 10 minutes, get your Idli cooker or huge sauce pan with lid ready. Add water at the bottom of the pan, just enough that it does not touch the bottom mould of idli.
  • Grease the Idli moulds with oil or ghee. Set aside.
  • Once the Water comes to boiling in the pan, take the Idli Batter and add 1 tsp of Eno Fruit Salt. Give it a quick stir. Just 1-2 stirs incorporating it. Do not beat up the batter.
  • Quickly add the idli batter in prepared moulds, not filling it till the top, may be just 2/3rd of the depth of mould.
  • Put the moulds together on the tier and place the tier in the hot sauce pan.
  • Close the lid. If you are using a pressure cooker, then do not use the weight.
  • Steam the Idli for 15 minutes on high.
  • Switch off the gas stove. Take the steamer off. Remove the lid. Let it stand like that for 5 minutes to rest.
  • Now run a sharp knife around the edges lightly and slide these cloud like idlis out of the mould.
  • Warm Idlis are ready to be served.

Serving Suggestion

  • Serve these hot idlis with some Coconut Chutney and Sambhar or any Chutney of your choice.


Serve these idlis with Sambhar , Coconut Chutney , Tomato Chutney or Green Chutney .

Some other recipes using Left Over Rice and Other Kinds of Instant Idlis, as contributed by fellow bloggers are –

PAPAYA MANGO YELLOW RICE – by Anjana Bivin of Happy & Harried

VEGETABLE GHARVADA – by Dhwani Mehta of Cooking Carnival

PAZHAYA SADAM KANJI – by Jyothi of Curry Trail

PUTTU – by Rafeeda AR of The Big Sweet Tooth



SAMA RICE IDLI (VRAT KI IDLI) – by Ruchi of Ruchi’s Kitchen

POHA IDLI – by Shaheen Ali of Spoon Fork and Food

Can’t make it now? PIN IT FOR LATER!

Cooked Rice Idli {From Leftover Rice}
Cooked Rice Idli {From Leftover Rice}

In my Kitchen, always EAT HAPPY & STAY HAPPY!


5 from 1 vote

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  1. Woow, Brilliant idea using left over rice, I am sure they must be easy on digestion,going to give it a try!
    Loved the styling in all the pictures

  2. I love how the idles turned out, those sweet and tempting shapes, but alas I am not able to make them as I don’t have an idli maker. You’ve styled them so beautifully.

  3. Hi! Have been craving for some super soft Idli. Major cravings. But I’m in Kolkata, was wondering is Sooji and idli/rice rawa the same? If not, what other name or substitute are there?