cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice | with 28 amazing images. cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice is a tongue tickling snack made with readily available ingredients. Learn how to make leftover rice idli. To make cooked rice idli, combine the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 2 hours. Wash and drain well. Add the cooked rice and blend in a mixer to a smooth mixture using approx. 1½ cups of water. Transfer the mixture into a deep bowl, add the rice semolina and salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours. After fermentation, mix the batter well once again and pour spoonfuls of batter into each of the greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more idlis. Allow the idlis to cool slightly and demould them. Serve hot with sambhar, coconut chutney and tomato chutney. These super-soft idlis are made with a combination of readymade idli rava and cooked rice along with fluffy, wet-ground urad dal. It is easier to prepare this instant idli with cooked rice compared to the traditional one, as you need to soak wet-grind only the urad dal. It is also a relatively foolproof method that is sure to yield appetizingly white, bouncy South Indian soft idly from leftover rice. However, since it makes use of cooked rice, it is not advisable to keep the fermented batter for more than a day or two. Serve the leftover rice idli with sambhar, coconut chutney and tomato chutney. Tips to make cooked rice idlis. 1. You can use leftover rice but do not use basmati rice. 2. This a quick recipe apart from the fermenting, the blending is also very quick as it has only urad dal. 3. When you blend all make sure you then mix the batter very well with your hands before fermenting. 4. After fermentation make sure to mix the batter with a spoon very well. Enjoy cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice | with step by step photos.

instant bread idli recipe | no fermenting idli | instant bread idli with curd | quick bread idli - breakfast recipe | with 10 amazing images. instant bread idli is a quick idli recipe which is ready in less than an hour. Learn how to make instant bread idli with curd. To make instant bread idli, combine the bread crumbs, idli rava, curds, salt and ½ cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 30 minutes. Add the fruit salt and ½ cup of water and mix gently. Pour spoonful of the batter into greased idli moulds. Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Serve hot with sambhar, coconut chutney and malgapodi. Feel like having idli-sambhar for breakfast, but don’t have idli batter on hand? Worry not, you can still entertain your whims with this no fermenting idli. You can make idli with bread slices too! Made with an innovative batter of bread crumbs and idli rava, this instant bread idli with curd is soft, fluffy and tasty. A dash of curds gives the idli a nice, mildly tangy taste while a pinch of fruit salt gives it the perfect fluffiness and mouth-feel. The best part is that this batter requires no fermenting, so you can make it any time you feel like. However, there is half an hour of setting time in this quick bread idli - breakfast recipe, so plan your breakfast accordingly. You can also try making sambar masala and sambar at home. Tips for instant bread idli. 1. To make fresh bread crumbs, make small pieces of a few bread slices and blend them in a mixer. 2. Idli rava is also called as rice semolina. It is white to cream coloured, and has a smoother and finer texture compared to wheat semolina and thus perfect for making idli batter in recipes where parboiled rice isn’t used. 3. After adding fruit salt, mix it very gently. Mixing it vigorously might negate the effect of fruit salt. You can also try other Idli recipes like the traditional Idli and Quick Rava Idli. Learn to make instant bread idli recipe | no fermenting idli | instant bread idli with curd | quick bread idli - breakfast recipe | with step by step photos below.

A tasty snack from the kitchens of Karnataka, Kadubu can be enjoyed for breakfast or as an evening snacks. There are numerous types of Kadubu made in Karnataka. Some kadubus are like modaks but with an oblong shape – a rice flour dough is stuffed with sweet or savoury fillings and steamed. Then, there are the quick and easy variants where a course flour of rice and spices is cooked in hot water to make a dough, which is then shaped and steamed. These kadubus that are made without a stuffing are quite easy and can be made quickly for breakfast. Here is one such handy Kadubu recipe from Karnataka. You can also try other classic recipes from Karnataka like Akki Roti or Rava Dosa.

poha idli | south indian poha idli | aval idli | soft poha idli | poha idli with fermentation | with 25 amazing photos The super soft, super fluffy Poha Idli is sure to steal your hearts! You will find that the batter for this aval idli is pretty easy to make because we have used a combination of rice semolina and poha instead of whole idli rice. So, the rice portion of the poha idli batter will be ready in a jiffy. Then, you need to grind the soaked urad, mix the two and let the batter ferment. Perfect proportions together with the presence of poha makes this south indian poha idli very, very soft and tasty. Served with Sambhar and a chutney of your choice, the Poha Idli makes an amazing breakfast. Enjoy poha idli recipe with detailed step by step photos and video below.

veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli | with 28 amazing images. veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli is a unique way of serving idli. Learn how to make soft stuffed idli. To make veg stuffed idli, wash and soak the idli rawa, poha and urad dal in enough water in a deep bowl for 2 hours and drain well. Blend in a mixer using ½ cup of water till smooth. Transfer the mixture into a deep bowl, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 6 to 8 hours. For the vegetable stuffing, heat the oil in a broad non-stick pan, add the urad dal, mustard seeds and curry leaves and sauté on a medium flame for a few seconds. When the seeds crackle, add the green chillies, vegetables and salt and sauté on a medium flame for 2 to 3 minutes. Keep aside. Put 1 tbsp of the idli batter into each greased idli moulds. Put approx. 1 tsp of the prepared vegetable stuffing over the idli batter and finally top it with ½ tbsp of the idli batter evenly over it. Steam in a steamer for 12 minutes. Allow the idlis to cool slightly and then demould them using a spoon. Repeat steps 1 to 3 to make 1 more batch. Serve hot with sambar and coconut chutney. A delicious snack that combines the sumptuousness of idlis with the great taste and goodness of mixed veggies. The idli batter for this South Indian stuffed idli is relatively easy to make, as you just need to soak and blend all the ingredients together and ferment. This batter is steamed with a stuffing of mixed veggies sautéed with a simple, traditional tempering, which gives it a superb aroma and taste. The softness of the South Indian stuffed idli together with the juiciness and myriad flavours of the veggies make the Veg Stuffed Idlis a really rare and delightful treat. You can also try other innovative idli recipes like the Stuffed Potato Idli and the Sweet Idli. Veggies like carrot and French beans add crunchiness to the masala stuffed idli. You don’t need to boil the vegetables as they are sautéed. So just chop them finely. Enjoy these idlis with sambar and coconut chutney. Tips for veg stuffed idli. 1. Keep the batter to ferment in a dark and warm place. In the winter season, it might take 1 to 2 hours extra for fermenting. 2. Remember to grease the idli moulds before putting the batter, so demoulding becomes easier. 3. Cool slightly before demoulding. This helps to demould a perfect idlis. Enjoy veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli | with step by step photos.