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.

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.

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