Leftover idli vs leftover batter
Idli is a soft, steamed cake made from a fermented batter of rice and urad dal (split black gram). Two different kitchen problems tend to come up: a plate of cooked idlis nobody finished, or a container of batter that is more than you can steam in one go. The ideas below are organized around both.
Storing and reheating cooked idli
Many home cooks refrigerate cooked idlis in an airtight container once they have cooled to room temperature, and use them within a couple of days. Cooked rice-based foods are a common source of food poisoning when left out for long, so avoid leaving them sitting at room temperature for hours. If you are unsure how long something has been stored, it is safer to discard it.
Cold idlis turn firm. To soften them, steam for a few minutes or sprinkle with a little water, cover and microwave briefly. Many of the recipes below do not require softening, because the idli is pan-fried or tossed in a masala.
Ideas for leftover cooked idli
- Masala idli: cubes of idli tossed in an onion-tomato masala. A basic method is below.
- Idli fry: idli cut into pieces or wedges and shallow-fried in a little oil until golden, then seasoned with chili powder and chaat masala or a coating of spiced paste.
- Podi idli: idli tossed in ghee or oil with idli podi (a dry blend of roasted lentils, sesame and chilies). A lunchbox favorite.
- Idli upma: crumbled idli sautéed with mustard seeds, curry leaves, onion and green chili, much as you would cook rava upma.
- Idli chaat: fried or plain idli pieces topped with yogurt, chutneys, sev and chopped onion. See our guide to vegetarian chaat recipes for the usual toppings, and sev recipes if you want to make the crunchy topping.
- Idli manchurian or Indo-Chinese style: fried idli pieces tossed in a sauce with soy sauce, chili and vegetables.
- Idli sandwich or stuffed idli: split and filled with a spiced potato mixture, then pan-toasted.
Masala idli: a basic method
For roughly two servings you will need about 5 to 6 leftover idlis, a spoonful of oil or ghee, cumin seeds, onion, tomato, green chili, ginger-garlic paste, turmeric, chili powder, salt, coriander and lemon.
- Cut the idlis into bite-sized pieces.
- Heat oil or ghee and add cumin seeds, then the ginger-garlic paste and green chili.
- Add chopped onion and cook until soft.
- Add chopped tomato and cook until mushy.
- Stir in turmeric, chili powder and salt, and splash in a little water so a thick masala forms. Some cooks add pav bhaji masala for a street-style taste.
- Gently fold in the idli pieces and warm through.
- Finish with lemon juice and coriander.
The whole thing usually takes around 15 minutes.
What to do with excess idli batter
- Uttapam: spread the batter thicker than a dosa on a hot, lightly oiled pan and top with onion, tomato or grated vegetables.
- Dosa-style pancakes: thin the batter with a little water and spread it thin. The result is not identical to dosa made from a dedicated dosa batter, but it is a fair use.
- Paniyaram (appe): spoon batter into a paniyaram pan, often with tempered spices and chopped vegetables stirred in.
- Steam extra idlis: idli can be frozen by some cooks, though texture may suffer.
- Refrigerate the batter: fermented batter keeps in the fridge for a few days. It will turn sourer over time. Use your judgment: if it smells off in a way beyond ordinary sourness, do not use it.
Why idlis may not turn out fluffy
There are several common reasons:
- Under-fermented batter: if it has not risen and gotten bubbly, idlis tend to be dense. In cool weather, fermentation may take longer.
- Wrong rice-to-dal ratio or texture: too coarse or too thin a batter changes the result. Many recipes use roughly two to four parts rice to one part urad dal, with differences by recipe and by the type of rice.
- Over-mixing or deflating the batter just before steaming.
- Too much salt, or salt added in a way that slows fermentation. Some cooks note that fermenting without salt works better in cold climates, then adding salt before steaming.
- Overcrowded steamer or too much water in the molds.
- Steam time: undercooked idlis are gummy; overcooked ones turn dry.
If your batter is thick and aerated but the idlis are still dense, try a gentler stir and a shorter wait before steaming.
Is idli a breakfast food?
Yes, idli is a very common breakfast across southern India and beyond, usually served with sambar and chutney. It is also eaten as a light dinner or snack. For other morning options, see our overview of traditional Indian breakfast foods. The chutneys and sambar served with idli are part of the broader family of Indian side dishes.
FAQ
What to do with excess idli batter?
Make uttapam, paniyaram or thin pancakes, or steam the batter into more idlis and use those in the recipes above.
Can we store cooked idli in the fridge?
Commonly yes, in an airtight container for a day or two after cooling. Reheat thoroughly before eating.
Can leftover idli be eaten cold?
It is safe if properly stored, but the texture is firm. Most people prefer it warmed or fried.