Cooked Rice Idli

Cooked Rice Idli

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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 idli 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 soft idlis.

However, since it makes use of cooked rice, it is not advisable to keep the fermented batter for more than a day or two.

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Cooked Rice Idli recipe - How to make Cooked Rice Idli

Soaking Time:  2 hours.   Preparation Time:    Fermenting time:  12 hours   Cooking Time:    Total Time:     25Makes 25 idlis
Show me for idlis

  1. 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.
  2. Add the cooked rice and blend in a mixer to a smooth mixture using approx. 1½ cups of water.
  3. 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.
  4. After fermentation, mix the batter well once again and pour spoonfuls of batter into each of the greased idli moulds.
  5. Steam in an idli steamer for 10 minutes or till they are cooked.
  6. Repeat with the remaining batter to make more idlis.
  7. Allow the idlis to cool slightly and demould them.
  8. Serve hot with sambhar, coconut chutney and tomato chutney.

Cooked Rice Idli recipe with step by step photos

What are Idlis?

  1. What are Idlis? Idli is considered to be one of the healthiest breakfasts in Indian cuisine. Although it is traditionally a South Indian snack, it has now become extremely popular all over the country – and with good reason too. Idli is a steamed food, made with with a fermented batter of rice, urad dal and fenugreek seeds. White and fluffy, it is a delight to bite into. It has a mellow flavour, which gives scope for the accompaniment to shine.  Idli is a standard South Indian breakfast item in the South, supplemented with a small quantity of some other dish. What varies is the accompaniment. Usually, Idli is served with Sambar and one or more chutneys such as Coconut Chutney, Coriander Chutney or Tomato Chutney. When in a hurry, the Idli is served with dry chutney powders like Idli Milagai Podi, Coconut Powder or Curry Leaves Powder.
  2. There are different variants of Idli, made using different combinations of grains and lentils. You can try the Rice and Moong Dal IdliBarley IdliPoha IdliCooked Rice Idli and Palak Moong Dal Idli. Likewise, you can also add spices, herbs and veggies to the idli batter to make variants such as the Kanchipuram Idli and Paneer Vegetable Idli. Not all idlis require you to soak, grind and ferment the batter. You can also make Instant Idli recipes like you make Instant Dosas and Instant Dhoklas. The most famous example of a quick and instant idli is the Rava Idli or Suji Idli. Vermicelli Nut Idli and Palak Rava Idli extend the idea of quick Suji Idli with exciting twists! Instant Bread Idli and Dal Vegetable Idli are other instant idlis worth a try.
  3. Like dosas and chapatis, idlis can also be stuffed with exciting fillings! Try the Stuffed Potato Idli and Double Decker Idlis Stuffed with Potato and Chutney. Such idlis make wonderful evening snacks. Treat your kids to the Stuffed Rava Idli Vegetable Sandwich when they come home from school and watch them finish it off without any fuss!
  4. If you have some idli batter on hand, it becomes very easy to quickly conjure up a meal for your family. Idli can be served not just for breakfast, but also as an evening snack or for dinner, depending on the form it is cooked in and what it is served with. Regular Idli stays soft and fluffy for a long time if made properly. It can be carried in the dabba, or even taken along while travelling. Just smear a little oil on the idlis and coat them with Idli Milagai Podi, and it becomes a one-dish meal that is handy to eat on-the-go!
  5. You can use your idli batter to make other snacks like Dosa and Appe. You can also turn your leftover idlis into exciting munchies like the Idli Upma or Spicy Tava Idli!    See, a jar of idli batter in the fridge makes life so easy!

Coconut Chutney ( Idlis and Dosas) 
Coriander Onion Chutney 
Mysore Chutney, South Indian Mysore Chutney 
Sambar ( Sambhar, Idlis and Dosas) 

Nutrient values (Abbrv) per idli
Energy42 cal
Protein1.7 g
Carbohydrates8.3 g
Fiber0.6 g
Fat0.3 g
Cholesterol0 mg
Sodium3 mg

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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Cooked Rice Idli
 on 06 Jul 21 02:27 PM

love it
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Tarla Dalal    Thank you for the feedback. Keep sharing your reviews for the articles and recipes you like.
06 Jul 21 10:39 PM
Cooked Rice Idli
 on 14 Jun 20 07:49 AM

Cooked Rice Idli
 on 30 May 20 03:14 PM

Cooked Rice Idli
 on 21 Jan 20 09:26 AM

Cooked Rice Idli
 on 02 Sep 19 05:37 PM

| Hide Replies
Tarla Dalal    Thanks Shobha for the feedback.
03 Sep 19 09:59 AM
Cooked Rice Idli
 on 23 Aug 19 05:40 AM

hi madam, can u pls provide mail I''d? I have some question regarding cooking different types of idli''s
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Tarla Dalal    Read this article on different types of idlis.
03 Sep 19 10:00 AM
Cooked Rice Idli
 on 02 Aug 19 09:08 PM

idli semolina is "idli rawa" ..... available in grocery stores easily
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Tarla Dalal    Yes. Also you can click on the blue link to read the entire ingredient details.
03 Aug 19 09:52 AM
Cooked Rice Idli
 on 24 Mar 18 08:26 AM

What is rice semolina? Any other substitute for it?
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Tarla Dalal    Hi, It is idli rava, it is readily available...
26 Mar 18 08:56 AM
Cooked Rice Idli
 on 17 Feb 18 11:38 PM

it really turned out soft n tasty, perfect for breakfast
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Tarla Dalal    Hi, Thank you for your kind try more and more recipes and let us know how you enjoyed them...happy cooking !!
20 Feb 18 09:01 AM
Cooked Rice Idli
 on 04 May 17 02:20 PM

I can not understand rice semolina.. mean I have to use rice & semolina?? please tell me..
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