Thursday, May 13, 2010

Rice Pakodi - Cooking with leftovers

What I used:

Cooked rice : 2 cups
Besan (senagapindi) : 1 cup
Onion : 1 (cut into thin slices)
Green chillies : 6 or 7 (chopped into tiny bits)
Garam Masala powder : 1 tsp
Salt : as required
Oil : for deep frying

How I did:
  • Take chopped onions in a vessel and mix some salt to them.  Close the vessel with a lid and keep aside for a minimum of 15 minutes.
  • This will release some water from onions and reduces the necessity of adding water to the batter.
  • To the onions, add rice, green chillies, garam masala, besan and salt.   Mix throughly.
  • Try to avoid water if you want them really crispy and more water absorbs more oil.    If required to add water, add a tsp of oil and that's completely optional.
  • Adjust the salt.
  • Heat oil in a deep Kadai and scoop a spoon full of batter and drop into the hot oil. 
  • Fry on medium high flame for 2 mins turning around so that all the sides are well fried. 
  • When turned to golden brown, drain to a kitchen towel. 
  • Serve with ketchup or just plain.


  1. hi vasavi
    looking yummy .i will try this

  2. Yeah, definitely K.. Try and let me know how it came..


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