Rice Pakoda Kadhi


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Crispy rice dumplings simmered in yoghurt gravy.

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Preparation Time:    Cooking Time:     Makes 4 servings
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For the rice pakodas
1 cup leftover cooked rice
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp garam masala
1/4 cup finely chopped coriander (dhania)
salt to taste

Other ingredients
1 cup fresh curds (dahi)
2 tbsp besan (Bengal gram flour)
1 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
5 curry leaves (kadi patta)
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
salt to taste
oil or ghee for deep frying
2 tbsp finely chopped coriander (dhania) for the garnish


    For the rice pakodas

    1. Put the rice in a plate and mash lightly with a potato masher.
    2. Add all the remaining ingredients and knead to a soft dough.
    3. Divide into 20 equal portions and shape each portion into a ball.
    4. Heat the oil in a kadhai and deep fry the balls over a medium flame till they are golden brown in colour.
    5. Remove and drain on absorbent paper. Keep aside.

    How to proceed

    1. Whisk the curds and besan together till it is smooth and no lumps remain. Keep aside.
    2. Heat the oil in a pan and add the cumin seeds.
    3. When they crackle, add the asafoetida, curry leaves, onions and garlic and sauté till the onions turn translucent.
    4. Add the curds-besan mixture, salt and 1 cup of water and bring to boil while stirring continuously.
    5. Lower the flame and simmer for 4 to 5 minutes.
    6. Just before serving, add the rice pakodas and simmer for another 2 to 3 minutes.
    7. Serve hot garnished with coriander.

    RECIPE SOURCE : Recipes Using Left OversBuy this cookbook
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