Hema Rajiv shows you how to put leftover rice to good use.
- 3 cups rice (soaked for 8 hours)
- 1 cup urad dal (soaked for an hour)
- Mustard seeds
- Urad dal
- Chana dal
- Onions (optional)
- Sambar/curry powder
- Turmeric powder
- After soaking the rice and urad dal separately, grind them separately.
Mix the two batters, add salt to taste and let it ferment overnight or for 8 hours.
Pour the batter in an idli stand and steam for 10 to 12 minutes.
To check if it’s done, insert a toothpick into one of the idlis. It should come out clean.
Once it cools down slightly, cut the idlis into small-bite sized portions.
- In a pan, heat any oil, add a sprinkling of mustard seeds, urad dal, chana dal, hing and a chopped onion.
Once they start crackling, put the chopped idlis.
Sprinkle salt, turmeric powder, sambar/curry powder and cook for 2 to 3 minutes till they become slightly crispy.