Steamed rice is ground into paste with sour yogurt and mixed with chopped onion and spices. The mixture is then dropped in hot oil and deep fried till golden brown in color. Serve rice yogurt pakora immediately.
Makes: around 4 Servings of Steamed Rice Yogurt Pakora.
Steamed Rice 1 Cup
Sour Yogurt 4 – 6 Tbsps
Rice Flour 1 – 2 Tbsps
Onion 1/2 Small
Green Chiles 2
Gumin Seeds a big Pinch
Cilantro few Sprigs
Curry Leaves 2
Salt to Taste
Oil for Deep Frying
Method of preparation:
Wash and tear curry leaves.
Wash and finely chop cilantro leaves.
Remove stems, wash and finely chop green chiles.
Peel and finely chop the onion.
If using leftover steamed rice, add a splash of water and warm up the rice in microwave for couple of seconds.
Grind rice, yogurt, salt into paste using a grinder.
In a mixing bowl, add ground rice yogurt paste, rice flour, chopped onion, green chiles, cumin seeds, curry leaves and cilantro.
Make sure the mixture is thick but not wet. Adjust yogurt accordingly.
Heat oil in a deep frying pan on medium low heat.
Scoop rice pakora mixture and carefully drop in hot oil.
Repeat the same till the surface of oil is filled.
Deep fry the rice yogurt pakora on all sides till golden brown in color.
Once crisp, remove the pakora onto absorbent paper.
Repeat the same with any remaining rice yogurt mixture.
Serve rice yogurt pakora immediately.
Notes: Make sure to fry the pakora well.
Suggestions: If the rice yogurt mixture is thin, add more rice flour. Leave the yogurt at room temperature overnight to make it little sour.
Variations: Check other fritter recipes here.
Other Names: Steamed Rice Yogurt Pakora.