Rice and Cheese Balls
by Tarla Dalal
Added to 534 cookbooks
This recipe has been viewed 99255 times
rice and cheese balls recipe | cheesy masala rice balls | leftover rice cheese balls Indian party snack | crispy veg rice balls | with 14 amazing images.
rice and cheese balls recipe | cheesy masala rice balls | leftover rice cheese balls Indian party snack | crispy veg rice balls is a delicious snack and an ideal way to make use of leftover rice. Learn how to make cheesy masala rice balls.
To make rice and cheese balls, mash the rice thoroughly in a deep bowl. Add all the remaining ingredients and mix well. Divide the mixture into 12 equal portions and shape each portion into a ball. Heat the oil in a deep non-stick kadhai and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Serve the rice and cheese balls immediately with tomato ketchup.
There are many interesting ways to make use of leftover rice including some types of rotis and dosas. But, this recipe tops the charts! Rice and Cheese Balls, made with cooked rice flavoured simply with green chillies and mustard powder and bound together with flour, gives rise to a temptingly crisp snack when deep-fried.
What is more, the procedure to make crispy veg rice balls is as simple as mix, shape, and fry. No dipping, no rolling, no sweat! Serve it to kids and you are sure to see smiley faces and empty plates.
Serve these leftover rice cheese balls Indian party snack with tomato ketchup to kids and Schezuan sauce to adults.
Tips for rice and cheese balls. 1. The rice should be soft and well cooked. Mash it well so the mixture binds well. 2. For added flavour, you can also add some finely chopped veggies like capsicum and onions to the cheese balls. 3. While deep-frying we suggest that you deep fry a cheese ball and check if it fries well. If it disintegrates, then add a little more plain flour and mix well.
Enjoy rice and cheese balls recipe | cheesy masala rice balls | leftover rice cheese balls Indian party snack | crispy veg rice balls | with step by step photos.
- To make rice and cheese balls, mash the rice thoroughly in a deep bowl.
- Add all the remaining ingredients and mix well.
- Divide the mixture into 12 equal portions and shape each portion into a ball.
- Heat the oil in a deep non-stick kadhai and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides.
- Serve the rice and cheese balls immediately with tomato ketchup.
Rice and Cheese Balls Video by Tarla Dalal
Rice and Cheese Balls recipe with step by step photos
Often our kitchen is stocked with leftover food from lunch
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 :
To prepare the mixture of rice and cheese balls, preferably make use of leftover rice that are cold. If preparing rice freshly, then either cook them in a pressure cooker or directly on a stove top. Also, you can make use of any variety of rice grains but, small grains with more starch can help in binding together all the ingredients well.
Mash the rice thoroughly in a deep bowl using a potato masher or you can also your hands.
Add the plain flour. It not only absorbs excess moisture from the mixture but also, helps in binding ingredients and making the cheesy rice balls crispy.
Add the chopped green chillies. Green chilli paste, paprika powder or chilli flakes can also be used to provide the spice to the rice and cheese balls.
Add 2 pinches of baking soda.
Add the grated processed cheese. Cheddar or Mozzarella cheese can also be used.
Add the mustard powder. Additionally, you can add a myriad of finely chopped vegetables like capsicum, carrots, onions, bell peppers for a crunch and colour.
Add salt to taste and mix well. Our rice and cheese ball mixture is ready!
For frying the rice and cheese balls, divide the mixture into 12 equal portions.
Shape each portion into a ball. If the mixture doesn't hold, then add some more refined flour. You can also add a small cube of cheese between each rice ball to make it more cheesy.
Heat the oil in a deep non-stick kadhai.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 cheese and 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 cheesy 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, remove them and drain the rice and cheese balls an absorbent paper.
Serve the rice and cheese balls immediately with tomato ketchup.
Nutrient values per ball
|Vitamin A||16 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0 mg|
|Folic Acid||0.8 mcg|
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