Name: Leftover Dal Chawal Idli - Quick & Easy Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 33 min
Yield: 4-6 People
Cuisine: Indian
Ingredients: 1 bowl Leftover rice; 1 bowl Leftover dal; 1.5 bowls Semolina (Suji); 1 bowl Curd (Dahi); 0.5 cup (if needed for grinding) Water; To taste Salt; 0.5 tsp Chilli flakes; 1.5 pouches Fruit salt (Eno); 1 tbsp (for Eno) Water; 1 tsp Oil; 0.5 tsp Cumin (Jeera); 0.5 tsp Mustard seeds (Rai); 2-3, chopped Green chilies (Hari Mirch); 1, chopped Onion (Pyaz); 1, chopped Capsicum (Shimla Mirch); 1, grated Carrot (Gajar); Chopped, for garnish Coriander leaves (Hara Dhaniya)

Ready in

33 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

8 min

Serving

4-6 People

Calories / Serving

~250 kcal

Recipe by Rekha's Fresh Flavours on YouTube

Recipe Summary

This recipe transforms leftover dal and rice into delicious, soft, and fluffy idlis. With added vegetables and a quick tempering, this dish is a perfect solution for a tasty and healthy breakfast or snack without the need for soaking or fermentation.

Adjust servings

Tap an ingredient to mark it ready0 of 17 ready

All Ingredients - For Idli Batter

Leftover rice 1 bowl
Leftover dal 1 bowl
Semolina (Suji) 1.5 bowls
Curd (Dahi) 1 bowl
Water 0.5 cup (if needed for grinding)
Salt To taste
Chilli flakes 0.5 tsp
Fruit salt (Eno) 1.5 pouches
Water 1 tbsp (for Eno)

All Ingredients - For Tempering

Oil 1 tsp
Cumin (Jeera) 0.5 tsp
Mustard seeds (Rai) 0.5 tsp
Green chilies (Hari Mirch) 2-3, chopped
Onion (Pyaz) 1, chopped
Capsicum (Shimla Mirch) 1, chopped
Carrot (Gajar) 1, grated
Coriander leaves (Hara Dhaniya) Chopped, for garnish

Tools You'll Need

Pan
Steamer
Bowl

Don't have an ingredient? Try these swaps

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare the Batter

In a mixer grinder, add 1 bowl of leftover rice, 1 bowl of leftover dal, 1.5 bowls of semolina, and 1 bowl of curd. Grind into a smooth paste, adding about 0.5 cup of water if necessary to achieve a smooth consistency. Transfer the batter to a bowl and let it rest for .

Step 2: Prepare the Tempering

Heat 1 tsp of oil in a pan. Add 0.5 tsp of cumin seeds and 0.5 tsp of mustard seeds. Once they splutter, add 2-3 chopped green chilies, 1 chopped onion, 1 chopped capsicum, and 1 grated carrot. Sauté the vegetables for until slightly softened. Turn off the heat.

Step 3: Combine and Season

Add the sautéed vegetables to the rested idli batter. Add chopped coriander leaves, salt to taste (remembering dal might already have salt), and 0.5 tsp of chili flakes. Mix all ingredients thoroughly until well combined.

Step 4: Prepare Idli Molds and Steamer

Grease the idli molds with a little oil to prevent sticking. Fill the steamer with water and bring it to a boil while preparing the batter.

Step 5: Add Fruit Salt

Just before steaming, add 1.5 pouches of fruit salt (Eno) to the batter. Pour about 1 tablespoon of water over the Eno to activate it. Quickly mix the Eno into the batter until it's frothy. Do not overmix.

Step 6: Steam the Idlis

Immediately pour the batter into the greased idli molds, filling each cavity about three-quarters full. Place the molds into the pre-heated steamer. Cover and steam on medium flame for after the steam has built up.

Step 7: Serve

Once steamed, remove the idli molds from the steamer and let them cool for . Gently demold the idlis. Serve the soft and fluffy leftover dal chawal idlis with your favorite chutney.

Pro Tips

• Use slightly sour curd for better flavor, or add a dash of lemon juice if curd is not sour.

• Prepare the steamer with water and heat it before adding the idli batter to the molds.

• Let the idlis cool for 2 minutes after steaming before demolding for best results.

Recipe Variations

• Add other vegetables like peas, corn, or finely chopped beans.

• Adjust spice level by increasing or decreasing green chilies and chili flakes.

• Serve with coconut chutney or sambar.

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