Leftover Rice to Pakode

Leftover Rice to Pakode

Leftover Rice to Pakode

Of late, my small kids seem to have acquired the habit of eating out a lot. Scolding them hasn’t helped much. They complain that I keep on cooking the same old rice and rotis every day. To curb their bad habit, I came up with an innovative solution: If they would not eat out daily, I would cook something new for them every Sunday. This Sunday, I decided to prepare crispy pakoras with some leftover rice. In this recipe, I have used soaked Bengal gram (chana dal) and ground rice (chawal) to prepare the pakora batter. Fresh grated coconut (nariyal) has also been incorporated into the batter to provide crunchy element, although it is optional. Chopped coriander leaves (hara dhaniya) add a fresh touch to the mixture. The batter should be smooth, and not too runny. Spices can be added according to taste. The small pakora balls are coated with a layer of corn starch in the end, which acts as thickening and binding agent. These balls are deep fried in a heated pan till they turn perfectly golden-brown in colour. Crispy pakoras are to be served hot with green chutney or tomato ketchup. Who says that leftover food is dull?

If you are interested in more leftover recipes do check Leftover Khichdi to chile, Leftover Rice to Halwa, grilled Potato Idli, Leftover bread to Uttapam.

How to make Leftover Rice to Pakode

Ingredients

Left over rice (chawal) 2 cups
Bengal gram split (chana ki dal) 3/4 cup
Fresh coconut (nariyel), grated 1/2 cup
Coriander leaves (hara dhaniya), chopped 3 -4 table spoon
Whole red chilli (sabut lal mirch) 2 pieces
Garlic cloves (lahsan) 4-5 pieces
Salt to taste
Corn starch 3-4 table spoon
Oil for frying

Method

  • 1. Soak Bengal gram (chana dal) in water for 2 hours.
  • 2. Once soaked add garlic cloves and red chilli and grind it to a paste.
  • 3. Now take rice, ground mixture, grated coconut, coriander leaves and salt in a bowl and mix them well.
  • 4. Once mixed well, make 15-20 small balls with this mixture.
  • 5. Take corn starch in a plate and coat balls completely with it.
  • 6. Heat oil in a deep pan and fry the balls till they become golden.
  • 7. Serve them hot with chutney.

Tip:

  • 1. You can omit fresh coconut

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