Corn and Rice Balls
by Tarla Dalal
corn and rice balls recipe | Indian style fried rice balls | easy snack recipe | with 21 amazing images.
corn and rice balls recipe is a melt in mouth starter recipe to be served with tomato ketchup. Learn how to make corn and rice balls recipe | Indian style fried rice balls | easy snack recipe |
The smart way to use leftover rice by making this scrumptious Indian style fried rice balls. There can't be a more interesting way to make use of cooked rice!
Mild sweetness of sweet corns, gooey cheese sauce, peppy green chillies and a great mouthfeel of the rice makes this corn and rice balls an unique recipe. Delight in this creamy, saucy, delicious dish, brimful with the goodness of corn and cheese.
Tips to make corn and rice balls: 1. You can add chopped capsicum in the mixture for the crunch. 2. Roll each ball properly in the slurry and breadcrumbs so that they don’t splutter while frying. 3. Deep fry few balls at a time to prevent from sticking to one another.
Enjoy corn and rice balls recipe | Indian style fried rice balls | easy snack recipe | with detailed step by step photos.
Corn and Rice Balls recipe - How to make Corn and Rice Balls
Preparation Time: Cooking Time: Total Time:
Makes 40 balls
For Corn and Rice Balls
1 1/2 cups cooked and coarsely crushed sweet corn kernels (makai ke dane)
1 1/2 cups cooked rice (chawal)
3/4 cup butter
1/2 cup plain flour (maida)
2 1/4 cups milk
1/2 cup finely chopped coriander (dhania)
2 tbsp finely chopped green chillies
salt to taste
1/3 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying
For Serving With Corn and Rice Balls
tomato ketchup
For corn and rice balls
- For corn and rice balls
- To make {span class="bold1"}corn and rice balls{/span}, put the butter in a broad non-stick pan, add the flour and cook for a few minutes till bubbles appear on it, while stirring continuously.
- Add the milk and cook on medium flame for 2 to 3 minutes, till the mixture is thick, while stirring continuously.
- Remove from the flame and transfer to a bowl.
- Add the rice, sweet corn, coriander, green chillies and salt, mix well and allow it to cool completely.
- Once cooled, divide the mixture into 40 equal portions and shape each portion into a round ball.
- Dip each ball into the flour-water mixture and roll it in the bread crumbs till it is evenly coated from all the sides.
- Heat the oil in a kadhai and deep-fry 3 to 4 balls at a time till they are golden brown in colour from all the sides.
- Serve the {span class="bold1"}corn and rice balls{/span} immediately with tomato ketchup.
Corn and Rice Balls Video by Tarla Dalal
like corn and rice balls recipe
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corn and rice balls recipe | Indian style fried rice balls | easy snack recipe | then do try other starter recipes also:
- paneer chilli flake balls recipe | healthy malai paneer chilli flake balls | healthy cold starter |
- paneer cheese balls | cottage cheese balls | Indian paneer cheese balls snack |
what is corn and rice balls made of?
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corn and rice balls recipe | Indian style fried rice balls | easy snack recipe | is made using easily available ingredients in India: 1 1/2 cups cooked and coarsely crushed sweet corn kernels, 1 1/2 cups cooked rice (chawal), 3/4 cup butter, 1/2 cup plain flour (maida), 2 1/4 cups milk, 1/2 cup finely chopped coriander (dhania), 2 tbsp finely chopped green chillies, salt to taste, 1/3 cup plain flour (maida) dissolved in, 3/4 cup water bread crumbs for rolling and oil for deep-frying. See the below image of list of ingredients for corn and rice balls.
how to make mixture for corn and rice balls
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In a broad non-stick pan, add ¾ cup butter.
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Add ½ cup plain flour (maida).
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Cook for a few minutes till bubbles appear on it, while stirring continuously.
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Add 2 ¼ cups of milk.
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Cook on medium flame for 2 to 3 minutes, till the mixture is thick, while stirring continuously.
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Remove from the flame and transfer to a bowl.
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Add 1 ½ cups cooked rice (chawal).
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Add 1 1/2 cups cooked and coarsely crushed sweet corn kernels.
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Add 1/2 cup finely chopped coriander (dhania).
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Add 2 tbsp finely chopped green chillies.
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Add salt to taste.
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Mix well and allow it to cool completely.
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Once cooled, divide the mixture into 40 equal portions and shape each portion into a round ball.
how to make corn and rice balls
-
Dip each ball into the flour-water mixture.
-
Roll it in the bread crumbs till it is evenly coated from all the sides.
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Heat the oil in a kadhai. Deep-fry 3 to 4 balls at a time.
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Till they are golden brown in colour from all the sides.
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Drain on an absorbent paper.
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Serve corn and rice balls immediately with tomato ketchup.
tips to make corn and rice balls
-
You can add chopped capsicum in the mixture for the crunch.
-
Roll each ball properly in the slurry and breadcrumbs so that they don’t splutter while frying.
-
Deep fry few balls at a time to prevent from sticking to one another.
| Energy | 92 cal |
| Protein | 1.5 g |
| Carbohydrates | 7.9 g |
| Fiber | 0.4 g |
| Fat | 6 g |
| Cholesterol | 0 mg |
| Vitamin A | 167.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0.9 mg |
| Folic Acid | 3.8 mcg |
| Calcium | 25.5 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 29.7 mg |
| Potassium | 35.3 mg |
| Zinc | 0.1 mg |
can anything else be used in option for maida or rava
Simply delicious... A perfect starter for kids or even a cocktail party... Any occasion... This will be a HIT!!!
this is a very yummy dish. very crunchy because of rice and sweet taste due to corn kernels. It has a very crisp texture. We can add dry mint powder, kasoori methi to enhance the taste.