Don’t forget to throw away the leftover rice from the night. Make market-like, cotton-soft idlis in 15 minutes: – ..

News India Live, Digital Desk: Often rice is left over for dinner, which no one likes to reheat and eat. In most homes they are thrown away or fried and eaten. But do you know that with the same leftover rice, you can prepare perfectly white and spongy idli with South Indian taste? Yes, it is not only delicious to eat but is also so soft that it melts in the mouth. Let us know the easy and quick method of making idli from leftover rice.

Ingredients required for market like Idli

Leftover Rice: 2 cups

Semolina (Rava): 1 cup

Curd: 1 cup (light sour is even better)

Salt: as per taste

Eno or baking soda: 1 tbsp

Water: as per requirement

Step-by-step cooking guide

Make rice paste: First of all, put the remaining rice in the mixer jar. Prepare a smooth paste by adding half a cup of curd and a little water to it. Keep in mind that there should be no rice grains in the paste.

Mix with semolina: Take out this paste in a large mixing bowl. Now add 1 cup semolina and remaining half cup curd. Mix it well so that no lumps remain.

Let the batter rest: The idli batter should neither be too thick nor too thin. Prepare the solution by adding water as required and 10-15 minutes Keep covered for . This will make the semolina swell and the idli will become spongy.

Mix Eno: When you are ready to make idli, add salt to taste and 1 teaspoon eno to the batter and mix gently in one direction. The batter will start rising as soon as you add eno.

Steam Idli: Apply some oil to the idli stand molds and grease them. Now fill the batter in the moulds. Heat water in the idli maker and place the stand inside. 10 to 12 minutes Steam on medium flame till done.

Cool and remove: Check by inserting a knife or toothpick, if it comes out clean then the idli is ready. Do not remove the idli from the mold immediately, let it cool for 2 minutes, this will prevent the idli from breaking and come out easily.

Taste will increase with these special tips

For softer idli: If you have time, you can use soaked urad dal instead of semolina, but with semolina it can be prepared quickly.

Tadka Idli: If you don’t want to eat it plain, you can also make ‘Masala Idli’ by adding mustard seeds, curry leaves and green chillies.

Serving: Serve it with hot sambar and coconut chutney.