Hello Friends,
It hard to believe that rice fitters are made from leftover cooked rice could be so delicious. Whenever I have leftover rice, my son reminds me to make this dish. It is very easy and will be ready in few minutes. It will come out nice and crispy in cast iron pan. You can also prepare this in appam (paniyaram) pan.
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Recommended Product
Cast Iron Pan
Appam Pan
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Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
Cooked leftover rice soaked in yogurt overnight – 3 cup
Gram flour/Besan – 1 cup
Oat flour or Wheat flour – 1/2 cup
Frozen fenugreek leaves 1 cube or fresh fenugreek leaves chopped – 1 cup
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Asafoetida – 1 pinch
Sugar (optional) – 1 1/2 tbsp
Salt to taste
Olive oil – 2 tbsp
Baking soda/Soda by carb – 1/4 tsp
Mustered seeds – 1 tsp
Sesame seeds – 1 tbsp
Procedure
1. Mix all the ingredients except mustard and sesame seeds in a bowl. Make a soft dough. You won’t need water to make the dough since rice is already soaked in yogurt but if you need, add little water. You can add wheat flour instead of ground oats then the fritters won’t be gluten-free.
2. Prepare oval shape (1″x1/2″) balls.
3. Heat a cast iron or non-stick pan. Add 2 tbsp oil, mustard seeds and sesame seeds. When mustard seeds starts to splutter, add fritters. Do not overcrowd the pan.
4. First cook on medium heat, stir the fritters then cook on low to medium heat cover the pan with lid. Stir frequently. Cook until dumplings are golden brown on all sides for 7-8 minutes.
5. When it’s are ready, serve with masala chai or drink of your choice. It is crispy from outside and soft from inside. It can be serve hot or at room temperature.
It is fun to make something special from the leftover.
Please do leave a comment or let me know if you have any questions.
Thank you for visiting my blog. Happy cooking!
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Bhavna's Food Journey 
Do we need to soak equal amount of rice and curd? Soaking it overnight in this hot weather in room temperature is not possible…can we soak keeping it in the fridge? Please reply!
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You can soak it for few hours if it’s too hot. Or, you can do without soaking and add yogurt while making. I prefer soaking as it gives nice soft texture and slight tangy taste.
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You just need to add enough yogurt so rice is soaked
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Thats a great idea!!! Definitely trying this
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Thank you so much! please let me know how it turned out.
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Please tell me what is oats flour.
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Oats is available in lots of grocery stores in India and sometimes you will also get the flour. If you don’t have that, you can use wheat flour instead.
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WOW now I feel bad about all the rice I threw in the garbage.. Good post Bhavna.
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Lol… at least now you know you can put leftover rice to good use.
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Good one!!! Whats the rice to yoghurt ratio?
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Preeti, rice should be soaked properly, may be use around 1 cup and if rice is still dry then add more.
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Can you substitute gram flour with something else. My son is allergic to it.
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Prachi, you can add more of wheat flour or try using Bajri or Jawar flour. Remember Bajri flour has little bitter taste so may be add little more sugar. I like using Ragi, Oats, Bajri, Jawar flours. Thanks for visiting my blog.
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what is frozen fenugreek n how to make it?
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Mala, It’s frozen methi leaves, you can either use the fresh or completely avoid it. Thanks for visiting my blog.
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Hi…quite interesting. Just one query, when you soak rice in yogurt, do you keep it in refrigerator or you leave it outside? If you leave it outside, will it not ferment.
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Amrita, If you live in warm country then keep outside for 4-5 hours and can make the dish, you need that sourness in your dish. I am in Canada and climate is so cold, so it makes little sour if I leave it overnight outside.
Thanks for visiting my blog, Happy cooking!
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