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Leftover Rice adai is a perfect evening tiffin or a after-school snack for kids. Most of time we have idli/dosa batter handy to make quick evening tiffin for kids. But at times we would ran out of batter. With the leftover rice, we can make many delicious snacks/light tiffin. One such scrumptious recipe is this leftover rice adai. Conventionally for Adai we usually make with parboiled rice along with mixed dals. We need to soak rice and dals and then grind it to batter, the batter is then made into adai. But this leftover rice adai is very simple and quick to make.
Recipe Card for Leftover Rice Adai | Adai with Leftover Rice | Crispy Rice Patties:
Leftover Rice Adai | Adai with Leftover Rice | Crispy Rice Patties
Leftover Rice Adai is a delicious and crispy rice patties made with leftover rice, onion, besan and other spices. This shallow fried adai are very delicious and can be relished with Tomato chutney, Coriander-mint Chutney or simply with ketchup! Learn here how to make this interesting Leftover Rice Adai with step by step pictures, instructions and video!
Servings 8 Adai
Calories 160kcal
Equipment
- Mixing Bowl
- Tawa
Ingredients
- 2 Cups Cooked Rice 1 Cup - 250ml
- 2 tbsp Gram Flour (Besan / Chickpea Flour)
- 2 nos Onion Finely Chopped
- 1 inch Ginger Finely Chopped
- 4 nos Green Chili Finely Chopped
- 2 tbsp Grated Coconut
- 1 tsp Cumin Seeds
- ¼ tsp Turmeric Powder
- ¼ Cup Coriander Leaves chopped
- Few Curry leaves
- 1½ tsp Salt Adjust as needed
- 5 tbsp Oil For cooking Adai
Instructions
Preparing Adai mixture
- Take the leftover rice in a mixing bowl. With a ladle or clean hands mash the rice thoroughly. You can also grind the rice to a coarse paste in a mixer grinder.
- To this mashed rice, add finely chopped onion, green chili and ginger along with cumin seeds, grated coconut, turmeric powder, salt. coriander leaves and curry leaves.
- Mix everything thoroughly so it becomes a thick mixture.
Making Rice Patties
- Grease your fingers and palms with oil. Take big lemon size adai mixture and place it on a zipper cover or a parchment paper or banana leaf. Pat and spread it to a 4-5" diameter patties.
- Repeat the same for rest of the adai mixture and shape rice patties.
Cooking Adai
- Heat a tawa, place a rice patti on the tawa. Pour a tsp of oil around the adai.
- Cook in low flame till it is light golden. Then flip and cook other side till golden brown.
- Repeat the same and cook the rest of the adai.
Serving
- Serve the delicious and crispy leftover rice adai with tomato or coriander chutney or simply with ketchup!
Nutrition
Serving: 1adai | Calories: 160kcal | Carbohydrates: 30g | Protein: 8g | Fat: 6g
INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARING ADAI MIXTURE
- Take the leftover rice in a mixing bowl. With a ladle or clean hands mash the rice thoroughly. You can also grind the rice to a coarse paste in a mixer grinder.
- To this mashed rice, add finely chopped onion, green chili and ginger along with cumin seeds, grated coconut, turmeric powder, salt. coriander leaves and curry leaves.
- Mix everything thoroughly so it becomes a thick mixture.
MAKING RICE PATTIES
- Grease your fingers and palms with oil. Take big lemon size adai mixture and place it on a zipper cover or a parchment paper or banana leaf. Pat and spread it to a 4-5″ diameter patties.
- Repeat the same for rest of the adai mixture and shape rice patties.
COOKING ADAI
- Heat a tawa, place a rice patti on the tawa. Pour a tsp of oil around the adai.
- Cook in low flame till it is light golden. Then flip and cook other side till golden brown. Repeat the same and cook the rest of the adai.
SERVING
- Serve the delicious and crispy leftover rice adai with tomato or coriander chutney or simply with ketchup!
The post Leftover Rice Adai | Adai with Leftover Rice | Crispy Rice Patties appeared first on Subbus Kitchen.