The third recipe on Day Three as part of 7 days 7 recipes marathon hosted by Nupur is Instant Rice Pakodas (Fritters)
At some point or the other, we all are facing problems with what to do with leftover stuff. No one is even remotely interested in looking at the leftovers.
The problem of rice leftover is generally solved here in Maharashtra by preparing what we call in Marathi as "phodanicha bhaat" (rice with oil tempering)
The method for doing "Phodanicha Bhaat" is very simple .Heat oil in a pan and when it is hot add mustard seeds.When the mustard seeds start spluttering,add cumin seeds,asafoetida,thin slices of onion,turmeric powder and groundnuts. Add cooked leftover rice to this and chilli powder, salt, coriander and cumin powder.Garnish with fresh green coriander leaves and you are ready to serve steaming hot "Phodanicha Bhaat"
Sometime back, I saw pakodas done from leftover rice on Zee Marathi's cookery show "Amhi Sare Khavaye" and immediately decided to try them at home as my younger sister is not a big fan of phodanicha bhaat.Need I say that the Instant Rice Pakodas were an instant hit with her and my entire family. Since then, I make them regularly for my sister, who loves pakodas and bhajis of any and every kind.
Basically, pakodas is the Indian word used for fried snacks. All of us love eating pakodas and bhajis.And the description of eating steaming hot kanda kekda bhajis(onion bhajis) on a rainy day is legendary.
Amu, This recipe is for you and your love of bhajis and pakodas............
Rice Pakodas ( Fritters/Fried Snacks)
Ingredients - Cooked Rice - One cup
Gram Flour(besan) - 1 teaspoon.
Salt as per taste
Fresh Green coriander leaves
Pinch of sugar
Garlic - 2/3 cloves
Ginger - 1/2 inch
Green Chillies - 2
1/2 teaspoon cumin seeds(jeera)
Grind together ginger, garlic and green chillies and make a fine paste.
Mash the cooked/leftover rice. Add Cumin seeds, salt as per taste,Fresh Green coriander leaves, pinch of sugar.
Add ginger,garlic and green chillies' paste and mix well.
Add one teaspoon of gram flour(besan) .
Besan acts as binding agent hence the quantity of gram flour to be added will vary as it depends on how dry the rice is. If the rice is very dry, more besan is to be added.
Heat oil in a kadhai (thick pan) for frying. After oil is heated take one teaspoon of oil and add in the mixture.
that the oil is properly heated and then make small balls of the mixture and deep fry them in the kadhai(pan) .
You can also add 1/2 teaspoon coriander powder (dhania) and 1/2 teaspoon cumin powder to spice it up further.
Steaming hot rice pakodas are ready to be served. They taste great with coriander or mint chutney or tomato sauce.