Curd-rice fritters

 INGREDIENTS

2 Cup Cooked rice  can be left-over,

1 Cup Hung yoghurt/ curd

1 tsp Mustard seeds  

1 medium Carrot (finely chopped)

French beans (finely chopped) 2 tbsp

Onion (finely chopped)  2 tbsp

Broken cashews  2 tbsp

A pinch of Asafoetida/ hing

1 medium Green chili (finely chopped) or to taste

Curry leaves finely chopped 1 tsp

2 tbsp Maida  

2 tbsp Rice flour

4  Urad dal papad powdered

oil 1 tbsp + for frying

mustard seeds  1/2 tsp

 

PREPARATIONS

Add lump-free yoghurt, salt and coriander leaves to cooked rice.

Heat 1 tbsp oil and fry broken cashew nuts until they turn golden. Take them out and keep them aside.

In the same oil, put mustard seeds. When they crackle, add asafoetida followed by chopped green chili, chopped vegetables and a little salt. Fry for 4-5 minutes till veges cook. Then add fried cashews and curry leaves. Switch off the flame.

Mix it in the prepared curd rice well. Keep this in the refrigerator for 15 minutes.

For the coating, mix refined flour with  water to make a slurry not too thin nor thick.

Mix powdered papad and rice flour in a dish.

Take out the curd rice from the fridge

Make lemon size balls of curd rice or shape them as you like. Cashews  should be inside so that the fritters don't break open while frying.

Roll the balls in the batter first, drain well and coat them with the papad mix.

Deep fry in medium-hot oil until golden brown. Do not fry too much or the overly heated yoghurt will make the fritters too soft.

Serve it with spicy, sweet and sour chutney/sauce.

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