Wednesday, 1 August 2018


You will love these recipes using leftover rice.Normally at home I used to keep the leftover rice in fridge and the next day would microwave it and eat it with sabji or dal.But it would never taste as good as freshly made rice,so I did many experiments and in fact searched many recipes on net to make something delicious using leftover rice.Here are some of the recipes.Please give me your honest opinion it will really help me ....hope you will enjoy the dishes.

Leftover rice Cheese balls Recipe:


Cooked Rice/left over Rice - 2 Cups.
All Purpose Flour - 1/2 cup.
(1/4 cup for Rolling)
Onions -2.
Carrot - 2 (grated)
Capsicum - 1/2.
Corn Kernels - 1/2 Cup.
Cheese - 1 Cup.
Green Chillies - 7.
Salt - to taste.

Boil the frozen corn for 5 minutes in water and completely drain the water. If using fresh corn pressure cook it and take out the kernels. 
Chop the Onions & Capsicum finely.
Grate Carrots & cheese.
Boil the frozen Corn in water for few minutes, till soft.Then completely drain the can microwave it too. if using Fresh corn, pressure cook it for 4 whistles till corn turns soft.
if using freshly cooked rice, allow it to cool completely. 
Grind Salt & chilli to a Paste.

Boil the frozen corn for 5 minutes in water and completely drain the water. If using fresh corn pressure cook it and take out the kernels.
Boil the frozen corn for 5 minutes in water and completely drain the water. If using fresh corn pressure cook it and take out the kernels
Take a Mixing Bowl add Cooked Rice, mash it well with a masher, till it turns Mushy.

Now add Chopped Onions,Capsicum,Grated carrot, Cooked Corn Kernels,Grated Cheese, Chilli Paste & 1/4 cup of All Purpose flour. Mix well with your hands without adding any water into a dough.

Take pinch of dough to make small tiny balls & roll each balls in remaining 1/4 cup of All Purpose flour. Repeat the procedure for remaining balls.
Heat the oil in a pan, when it is hot, drop a pinch of dough into hot oil, if it pops up immediately it is an indication that oil is hot.Now keep the flame to medium.
Slowly drop 4 to 5 balls in hot oil, flip and cook it it turns Golden on all sides.

Drain it in a kitchen towel or kitchen tissues.

Serve hot with Tomato Ketchup.

Adding Corn kernels is Optional.
you can also use freshly cooked rice,but before using allow it to cool Completely & make sure rice has also no moisture in it.
Instead of All Purpose flour for Rolling, you can use bread crumps also.
Instead of Green chillies, you can use Red chilli Powder also.
Instead of Grated cheese, you can stuff small piece of cheese inside the ball, then fry.
Always cook in a medium flame for even cooking.

Idli with Leftover rice Recipe:


Idli Rava - 2 cups.
Cooked Rice - 2 cups.
curd /butter Milk - 1 cup.
water - 2 cups.
salt - as needed.
Green chillies - 4 -5.
curry leaves - 2 sprig.
cilantro - fistful.
Ginger - 1 inch. 

To temper

Mustard seeds - 1 tsp.
urad dal - 2 tsp.
chana dal - 2 tbsp.


Grind cooked rice + Green chillies + salt with a cup of curd into a fine Paste, in a blender or mixie.

Take a wide mixing vessel, add rice rava, add ground cooked paste and mix it with 2 cups of water.
Allow it to ferment over night or 8 - 9 hrs.
Before Making idli's, temper the batter with items listed in "To Temper" column. Then add chopped curry leaves,chopped Ginger and cilantro. Mix well.

Make sure the batter is in idli batter consistency.Adjust water According to the consistency.
Then take the idli mould, grease some oil, over each plates.Spoon it with batter.
Then steam cook it for 16 - 18 minutes, or inserted spoon or fork comes out clean.
Allow it to rest for 2 - 3 minutes.Then un mould it.

It goes well with tomato chutney,onion chutney or podi.

Adding Ginger, Fresh cilantro and curry leaves gives extra flavour to idli's.
Since we are using cooked rice, it takes time to steam cook. check inserted spoon comes out clean,before u unmould.
Adjust water according to batter consistency.
Fermenting idli rava with cooked rice, gives softness to idli's.
if you have left over batter, you can make it as uttapam, the next day.

Paniyaram using leftover rice:


Raw Rice - 1 cup.
Cooked Rice - 1 cup.
Green chillies - 8.
curry leaves - 15.
onion - 3 (medium)
Fenugreek seeds - 2 tsp.
salt - to taste.


Channa Dal - 2 tbsp.
urad dal - 2 tsp.
Mustard Seeds - 1 tsp.
oil - for fry, for toasting.


Soak Raw rice and fenugreek seeds together for 4 to 5 hrs or overnight.

Grind Raw Rice,Fenugreek,Cooked Rice,green chillies, salt together with needed water in a blender or mixie into a fine batter.
Allow the batter to ferment for over night or 12 hrs (like we ferment idli batter).
Heat the oil add mustard seeds let it crackle, then add channa Dal,urad dal saute well, when it turns golden brown add onion(finely chopped)curry leaves, saute for few minutes.Now switch off the stove.
Now add the sauted content to the fermented batter and stir well.(consistency should be thick like idli batter).Now Gunta ponganalu batter is ready.
Method to make Guntaponganalu(Paniyaram)
Heat a paniyaram pan, when it is hot, add 1/4 tsp oil in each hole of a pan.Then take a ladle of batter and pour it on each hole.

When you get holes in a paniyaram(gunta ponganalu) , it got cooked, so now you can flip a paniyaram, when it turns golden brown, and both sides are cooked ,remove it from a paniyaram pan.(To flip you can also use spoon or knife or paniyaram stick).

It serves very well with coconut chutney and idli milagai podi.

Leftover rice Pakora:


1 cup cooked rice (Leftovers will also do)
1 medium size onion filey chopped
1 cup gram flour (besan)
1/2 cup curd
1/2 cup coriander leaves (finely chopped)
4-5 mint leaves (finely chopped)
3 green chilies (finely chopped)
Pinch of asafetida
1 tsp red chili powder
1/2 tsp garam masala
Salt to taste
Oil for frying

How to make rice pakora :

Take a mixing bowl, add cooked rice, curd, chopped onion, green chili, asafetida, coriander leaves and mint leaves.Mix all the ingredients well and make small balls out of it.
Take another bowl add gram flour, salt, red chili powder and garam masala . Adding little water make a thick batter. Mix it well and keep aside for 10 minute.
Mean while heat oil in a kadai/ wok.
Drop a small drop of batter in the oil if it comes up immediately that means that oil is ready.
Now dip the small rice balls in the gram flour batter and coat it well from the batter. Drop these small balls in oil and deep fry till golden and crisp.Do not overcrowd the kadai or else the pakoras will not fry properly.
Drain the pakoras on an absorbent paper.
Serve hot these rice fritters with tomato ketchup or tamarind chutney with a hot of tea or coffee.

Hope you will love these recipes....please do try them at home and give me your feedback