Cooked Rice Idli


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Like poha, cooked rice also imparts a velvety soft texture to idlis. It also boosts the whiteness, making the idlis truly irresistible. You can’t go wrong with this cooked rice idli recipe, if you ensure that you mix in the idli rava well.

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Soaking Time:  2 hours.
Preparation Time: 
Fermenting Time:  Overnight.
Cooking Time: 
Makes 20 servings
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Ingredients

Method
  1. Wash and soak the urad dal for at least 2 hours in lukewarm water.
  2. Grind it into a smooth batter along with the cooked rice.
  3. Wash the idli rava and add it to the batter along with the salt. (after adding the idli rava, whip the mixture thoroughly so as to mix it well with the batter).
  4. Mix well, cover and set aside overnight for fermenting.
  5. Spoon out the batter into greased idli moulds and steam for 15 minutes.
  6. Serve hot with a chutney of your choice.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
2 reviews received for Cooked Rice Idli
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Cooking enthusiastJanuary 31, 2013

Nice soft idli. Delicious.

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Helpful reviews for this recipe
Reviewed January 31, 2013by Cooking enthusiast

Nice soft idli. Delicious.

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Reviewed November 24, 2010by madhavijata

Good recipe! Tried this one, got fabulous output.

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