If you are also throwing away leftover rice, stop doing that. Our culture and tradition have always taught us to respect food, so throwing it in the garbage is like disrespecting the custom. We know you are wondering what to do with that since no one likes eating it. So here, we will give you some delicious recipes that will transform your leftover rice into a mouthwatering dish.
Rice Balls (Rice Pakoda):
Ingredients:
- 2 cups Ripuraj leftover cooked rice
- Your favorite fillings (e.g., boiled potatoes, fresh veggies)
Instructions:-
- Take a small handful of leftover rice and flatten it in your palm.
- Place a spoonful of your chosen filling in the center of the rice.
- Mold the rice into a ball or triangle, ensuring the filling is enclosed within the rice.
- Repeat with the remaining rice and fillings.
- Your onigiri is now ready to be eaten as a quick snack or packed for lunch!
Rice & Rawa idli
Ingredients:
- 1 cup Ripuraj leftover cooked rice
- 1 cup suji (semolina)
- 1 cup yogurt (plain curd)
- 1/2 cup water (adjust as needed)
- 1 teaspoon baking soda (optional, for softness)
- Salt to taste
- Oil or cooking spray for greasing the idli molds
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split chickpeas)
- A few curry leaves
For tempering (optional):
Instructions:-
- In a mixing bowl, take the Ripuraj leftover cooked rice and mash it with your hands or a spoon until it becomes smooth and there are no big lumps.
- Add the suji (semolina) to the mashed rice and mix well.
- Next, add the yogurt to the mixture and blend everything. If the mixture appears too thick, add some water to adjust the consistency.
- Cover the bowl and let the batter rest for about 20-30 minutes. This resting period allows the suji to absorb the moisture and results in softer idlis.
- If you want to add tempering to enhance the flavor, heat 1 tablespoon of oil in a small pan. Add mustard seeds, urad dal, chana dal, and curry leaves. Let them splutter and turn golden. Then, add this tempering to the idli batter and mix well.
- Now, add salt to taste and mix thoroughly. If you want your idlis to be extra soft, you can add 1 teaspoon of baking soda at this stage and mix well.
- Grease the idli molds with a little oil or cooking spray to prevent sticking.
- Pour the batter into the greased idli molds, filling each mold about 3/4th full.
- Steam the idlis in a steamer for about 12-15 minutes or until they are cooked completely. To check if they are done, insert a toothpick or knife into the center of an idli, it should come out clean.
- Once the idlis are cooked, let them cool for a minute or two. Then, gently remove them from the molds using a spoon or knife.
- Enjoy them with coconut chutney, sambar, or any other side dish of your choice.
Conclusion
With these creative and tasty rice recipes, your leftover rice will never go to waste again! So the next time you find yourself with extra rice, put on your chef's hat and whip up one of these delightful dishes for a satisfying meal or snack. Enjoy!
