Idli is one of the easiest comfort foods to wake up to. Soft, white and mild, it suits every age group and every season. Most people think idli needs soaking, grinding and fermenting for long hours. But
this shortcut recipe turns leftover rice into fresh idlis that taste just as fluffy as the regular kind.
It saves time, avoids waste and fits perfectly into busy mornings or quick evening snacks. With a handful of basic ingredients, you can turn yesterday’s rice into today’s breakfast hero.
Why This Recipe Works
Leftover rice already has a bit of moisture and softness, which makes the batter smooth. When mixed with roasted semolina and curd, the batter becomes stable and airy.
These idlis stay light because almost no oil is used other than greasing. The curd brings a probiotic benefit and the semolina gives structure, so the idlis rise nicely when steamed. It is an easy way to make good food without extra effort.
Ingredients
Leftover rice: 1.5 cups
Semolina or rava: 1 cup
Curd or yogurt: 1 cup
Salt: 1/2 teaspoon
Fruit salt: 1/2 teaspoon
Water: as needed
Making the Rice Paste
Take the leftover rice and place it in a mixer jar. Add about 1 cup of water and grind it until you get a smooth paste. There should be no lumps. Transfer this rice paste into a large mixing bowl so you have enough room to combine the remaining ingredients.
Heat a pan on a low flame and add the semolina. Roast it slowly until you get a mild aroma. Do not let it brown. Roasting prevents the idli from becoming sticky once steamed.
When done, add the roasted semolina to the rice paste. Let the mixture cool completely. This step is important because adding curd to a hot mixture can spoil the texture.
Once the mixture has cooled fully, add the curd and salt. Mix everything well. Beat the batter for about 3 minutes with a spoon. This helps the idli become airy. Cover the bowl with a cloth and let the batter rest for 20 minutes.
This soaking time allows the semolina to absorb moisture and swell, giving the batter the right thickness. After resting, add a little water and adjust the consistency. The batter should be similar to regular idli batter, neither too thick nor too thin.
Steaming the Idlis
Add the fruit salt just before steaming. Pour about 2 spoons of water on top of the fruit salt and mix gently. Do not mix too long, otherwise the aeration will reduce. Grease the idli plates with a little oil. Fill each mould with the batter.
Heat water in an idli cooker or a deep pan, place a small stand inside and put the idli plates on top. Cover and steam on medium heat for 10 to 15 minutes. When you open the lid, the idlis should look soft and puffed.
These idlis taste best when eaten hot. Pair them with onion chutney for a sharp kick or coconut chutney for a softer flavour. Add hot sambar and the meal becomes complete. Children enjoy it with a spoon of ghee. Adults love how light and comforting it feels after a long morning.
Tips for Better Results
Always ensure the roasted semolina has cooled before adding curd. Warm semolina makes the curd turn grainy. After adding fruit salt, steam the idlis immediately. Waiting even a few minutes can reduce the fluffiness. If the batter feels too thick, add a splash of water and mix gently.
Turning leftover rice into fresh idlis saves time and avoids food waste. It is simple, affordable and reliable. With only a few ingredients and a short preparation time, you get idlis that feel soft and fresh. It is one of the easiest ways to turn kitchen leftovers into a satisfying breakfast.
