Rice Pakoda Kadhi
by Tarla Dalal
Added to 25 cookbooks
This recipe has been viewed 18292 times
A thoughtful way to make use of leftover rice, and a brilliant idea to transform simple kadhi into a classic special dish!
Mixing in some spice powders, shaping into balls and deep-frying converts leftover rice into scrumptious pakodas, which are a wonderful value-add to traditional curd-based kadhi. The mellow, spice-laced flavour of the pakode and its exciting texture contrast beautifully with the tangy flavour and rich texture of the kadhi making them a winning team.
Serve the Rice Pakoda Kadhi hot, with an aromatic garnish of coriander. This delectable dish makes a good accompaniment to Vegetable Pulao or Vagharela Bhaat ( Gujarati Recipe) .
- Put the rice in a plate and mash lightly with the help of a potato masher.
- Add all the remaining ingredients and knead into a soft dough.
- Divide the dough into 16 equal portions and shape each portion into a ball.
- Heat the oil in a kadhai and deep fry, a few at a time on a medium flame till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper. Keep aside.
- Combine the curds, besan and 1¼ cups of water in a deep bowl and whisk it till smooth. Keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 1 to 2 minutes.
- Add the curds-besan mixture and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Just before serving, add the rice pakodas to the prepared kadhi and cook on a medium flame for another 2 minutes.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||321.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||4.4 mg|
|Folic Acid||15.9 mcg|
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