Have leftover cooked rice and don’t know what to do with it?? These soft idlis are the perfect way to use it up. Made with semolina and cooked rice, this is a healthy breakfast to start the day with.
Makes 15 idlis
Ingredients:
Leftover cooked rice – 1 1/2 cups
Semolina/Rava – 1 1/2 cups
Yogurt/Curds – 3/4 cup
Cashewnuts – 7 pieces
Red chillies – 3
Green chillies – 3 chopped
Cumin seeds/Jeera – 1 tsp
Curry leaves – 2 stalks chopped
Whole Pepper – 10
Udad dal – 1 tsp
Enos fruit salt – 1 1/2 tsp or soda bi-carbonate – 1 tsp
Water – 1/2 cup
Salt – as required
Preparation:
Chop the cashewnuts into two and break the red chillies into 3 – 4 pieces and keep aside.
In a pan, dry roast the semolina on a low flame for 2 -3 minutes. Keep it aside. In the same pan, heat oil. When it becomes hot, add cumin seeds and udad dal. When it starts sizzling, add the red chillies, green chillies, curry leaves, whole pepper and the cashewnuts and saute well. Lastly, add asofoetida. Take it off the flame and let it cool.
Transfer the cooked rice to a mixer and grind it to a fine paste. Add the semolina, 1/2 cup of water, yogurt and mix well. Make sure that there are no lumps. Next, add the seasonings and salt to this batter.
Next, grease the idli plates. Just before adding the batter in the plates, add the enos fruit salt to the batter. It will start frothing. Mix well and using a ladle, spoon in 1/2 spoon of the batter into each of the plates.
Once enos fruit salt is added to the batter, the batter has to be used immediately and cannot be stored or kept in refrigerator. Therefore, it is advisable to add eno to the required amount of batter. Add eno again for the second batch of idlis to be made.
Place the plates in a steamer and steam for 12-13 minutes. Put off the flame and let it sit for 5 minutes. Open and using a wet spoon, take out the idlis and serve it with any chutney of your choice.
Meal Haven 