crispy rice balls recipe | veg rice balls with leftover rice | rice veg balls Indian starter | rice balls snack for kids |
by Tarla Dalal
Added to 236 cookbooks
This recipe has been viewed 177439 times
How can leftover rice and veggies be used to win your kids’ hearts? It might sound like a riddle to you, but it is possible as you will see from this recipe. Cooked rice and colourful vegetables are used to make a mildly spiced dough that is shaped into balls and deep-fried. This is a wonderful way to include veggies into your kids’ diet, and an intelligent alternative to store-bought fries, chips and cheese balls. The Crispy Rice Balls are really so crunchy outside and soft inside that your kids will love it!
Crispy Rice Balls Video by Tarla Dalal
Crispy Rice Balls recipe with step by step photos
like crispy rice balls recipe | veg rice balls with leftover rice | rice veg balls starter | rice balls snack for kids | Often our kitchen is stocked with leftover food from lunch or dinner especially when you have guests for a feast. Don’t worry about leftover rice, roti or bread and transform them into delightful snacks by referring to collection of breakfast recipes made using leftovers. Below are some of my favorite appetizers made using leftover rice :
what is crispy rice balls made off? rice vegetable balls are made from 1 cup cooked rice, 1/2 cup grated carrot, 1/4 cup finely chopped onions, 1/4 cup chopped spinach (palak), 1/2 cup rice flour (chawal ka atta), 1 1/2 tsp ginger-green chilli paste, 1 tsp sugar, salt to taste and oil for deep-frying.
In a bowl put 1 cup cooked rice or leftover rice. This is a great way to use leftover rice.
Add 1/2 cup grated carrot.
Add 1/4 cup finely chopped onions.
Add 1/4 cup chopped spinach (palak).
Add 1/2 cup rice flour (chawal ka atta).
Add 1 1/2 tsp ginger-green chilli paste. You can increase or decrease the amount of ginger green chilli paste based on how spicy you want the starter to be.
Add 1 tsp sugar.
Add salt to taste.
Add 1/4 cup of water.
Mix till the mixture well. Also this is a good time to taste the batter to check your spices.
Divide the mixture into 20 equal portions.
Heat the oil in a deep non-stick pan.
To check if the oil is hot or not, drop a little mixture and if it comes up easily (after a few seconds) and you see small sizzling bubbles then the oil is ready to fry the crispy rice balls. If the mixture does not come up easily, the oil is not hot & if the mixture comes up quickly, the oil is more hot. So adjust the temperature accordingly to fry the balls evenly.
Slide a few balls in the hot oil carefully. Depending upon the size of kadhai and rice cheese balls, add 3-4 balls at a time and ensure the pan is not crowded or else the crispy rice balls will stick to each other and break. Deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides.
With the help of a slotted spoon, keep flipping the rice balls over and cook till golden brown.
See the rice balls are well cooked.
Drain the 20 rice balls on an absorbent paper.
Put the rice balls in a serving bowl.
Serve immediately with tomato ketchup.
While deep-frying we suggest that you deep fry a crispy rice ball and check if it fries well. If it disintegrates, then add a little more rice flour and mix well.
The rice should be soft and well cooked. Mash it well so the mixture binds well.
crispy rice ball taste great with green chilli thecha.
Remember to taste the batter before deep frying. You can adjust salt and spice at this stage.
Nutrient values per ball
|Vitamin A||113.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.5 mg|
|Folic Acid||1.8 mcg|
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