Rice Pakoda Kadhi
by Tarla Dalal
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) .
Rice Pakoda Kadhi recipe - How to make Rice Pakoda Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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 for deep frying
For The Garnish
2 tbsp finely chopped coriander (dhania)
For the rice pakodas
- For the rice pakodas
- 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.
How to proceed
- How to proceed
- 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.
| Energy | 266 cal |
| Protein | 4.8 g |
| Carbohydrates | 18.7 g |
| Fiber | 1.8 g |
| Fat | 17.9 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 120.9 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 16.5 mg |
| Potassium | 123.8 mg |
| Zinc | 0.4 mg |
A delicious recipe. But it was difficult for me to fry the pakodas so I added some amount of besan to the mixture and then fried the pakodas. Then it turned out to be nice.
Rice pakoda Kadhi.. crispy rice pakodas.. this is the best way to use the left over rice.. and made into masaledar pakodas.. the kadhi with little sourness.. and garlicky taste with the crunch of an onion.. wow.. its just too good.