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Boiled Rice Fritters

20 Oct

Annam Pakodilu.

Steamed rice or any leftover boiled rice is mixed with spices and besan / gram flour. The mixture is then dropped into hot oil and deep fried till golden brown in color. Serve boiled rice fritters with ketchup or with any chaat chutney.
Makes: around 2 Cups of Boiled Rice Fritters.


Steamed Rice 1 1/2 Cups
Besan 4 Tbsps
Onion 1
Green Chiles 1 – 2
Ginger 1 inch Piece
Plain Yogurt 1 Tbsp
Turmeric Powder a Pinch
Red Chile Powder few Pinches
Cumin Seeds 1/2 tsp
Asafoetida a Pinch
Cilantro few Sprigs
Curry Leaves 2
Salt to taste
Oil for Deep Frying

Method of preparation:

Peel and slice the onion.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro and curry leaves.
Peel and mince the ginger.

In a mixing bowl, add all the ingredients expect oil.
Add a splash of water and warm up the rice in microwave for half a minute if using leftover rice.

Mash up the rice and make a wet mixture out of the ingredients in the mixing bowl.
Add more water or yogurt if necessary.

Heat oil in a deep frying pot on medium high heat.
Scoop up the mixture in the bowl and drop into hot oil.
Deep fry the rice until its golden brown in color.
Remove the deep fried rice pakodi onto absorbent paper.
Repeat the same with any remaining boiled rice mixture.
Serve boiled rice fritters with any chutney or pickle or ketchup.
Notes: Make sure to get the wet mixture right.

Suggestions: For much crispier version of the pakodi, deep fry the fritters again on high flame after removing all the rice fritters onto absorbent paper.
Variations: You can also check other snacks here.
Other Names: Boiled Rice Fritters, Annam Pakodilu, Rice Pakodi.