Rice 2 cups
Green chillies 4-6
Ginger 1 inch piece
Besan/ Senaga pindi 1/2 – 1 cup
Salt to taste
Oil for frying
Method of preparation:
Finely chop the onion. Grind green chillies and ginger into smooth paste.
In a large bowl, mix rice, besan, chopped onion, ground ginger, green chilli
paste, few tbsps of water and salt.
Heat oil in a deep pan, scoop in small balls of above mixture into oil.
Fry until golden brown and drain on absorbent paper.
Serve with Yogurt/ sauce/ chutneys…
Notes: I usually do this with left over rice.