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+ servings

Crispy rice pakodi | rice pakora | instant rice punugulu | rice bonda

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 20 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine Indian, south indian
Servings 4

Ingredients
 

  • 1 cup soaked rice
  • 3 medium size or 300 grm boiled potatoes
  • ¼ cup + ¼ cup water to grind rice and boiled potatoes
  • Salt to taste
  • 1 tbsp jeera
  • 4-5 chopped green chilli
  • ½ cup chopped coriander leaves

For chutney

  • 2 medium size chopped tomatoes
  • 2 medium size chopped onion
  • 5 garlic cloves
  • 2 dry red chilli
  • 3 kashmiri dry red chilli
  • 1 tsp jeera
  • Salt to taste
  • 1 small piece jaggery
  • 3 tbsp oil
  • ½ tsp mustard seeds
  • Some curry leaves

Instructions

  • Wash and soak rice in slightly hot water for 2 hrs.
  • Remove water and add soaked rice into the mixture jar. Then add ¼ cup water and grind it into a smooth paste.
  • Add grinded paste into a mixing bowl.
  • Then add boiled potatoes into the mixture jar and add ¼ cup of water and grind it into a smooth paste.
  • Add grinded paste into mixing bowl and mix well.
  • Then whisk the batter for 3-4 minutes in one direction, so air particles incorporate into it and it becomes light and fluffy.
  • Now add salt, cumin seeds, chopped green chili, and coriander leaves. mix well.
  • Cover and rest the batter for 15 minutes.
  • Now on medium flame heat, the oil in a pan wet your fingers with water and add a little batter into the oil.
  • Now keep the flame on medium and fry pakodi till its golden brown.
  • Now drain off over the wire rack and fry all pakodi in the same way.
  • Serve crispy and hot rice pakodi with chutney.

Making chutney

  • In a mixture jar, add tomatoes, onion, garlic, dry red chili, kashmiri red chili, cumin seeds, salt, and jaggery. Grind it into a smooth paste.
  • Now in a pan, add oil, mustard seeds, and curry leaves. sauté it.
  • Add grinded paste and mix well.
  • Cover and cook chutney till oil separates from its sides.
  • Serve chutney with crispy rice pakodi.

Notes

  • Grind rice into a smooth and thick paste. Do not add more water while grinding rice.
  • whisk batter for 3-4 minutes in one direction, so air particles incorporate into it and it becomes light and fluffy.
  • consistency of the batter should be thick and dropping.
  • fry pakodi on medium flame.