For the second day of cooking with leftovers, I got this wonderful idea of making pakodas from leftover rice from Amma. I was thinking out loud during our discussion and she said I could make these pakodas with rice and onions with the usual pakoda ingredients. So that’s how we ended up eating these delicious crunchy snacks.
These were crispy for a while, but as with any pakoda that you make, ended up being a little soft on resting. Of course anybody in regular times, won’t allow these to stay put right. These made a great side for the vegetable biryani I made for lunch.
Konda liked the idea and I was glad that she liked it. I see that though she fancies Banana bajji, these days she eats onion pakodas also.
Step by Step Picture Recipe
Leftover Rice Onion Pakodas
Leftover cooked rice – 1 & 1/2 cups
Besan / Gram flour – 1 cup
Onions – 1 big
Curry leaves few
Green Chilis – 2 medium
Red chili powder – 1 tsp
Coriander leaves, finely chopped – 2 tsp
Salt to taste
Oil for deep frying.
How to make the rice onion pakodas
In a bowl, take the rice, mash it slightly. Take the onion julienne, salt, red chili powder, besan, curry leaves and coriander leaves.
Mix well and crumble. Sprinkle water and mix to a stiff batter.
Heat a kadai with oil. When it’s hot, gently drop a piece of the mix, see it comes up. When the oil is hot, sprinkle the pakoda batter directly on the hot oil. The pakodas need not be of uniform shape or size. Cook onn medium flame on both sides.
Drain to a kitchen towel.