COOKED RICE PAKODA

Last week, with the left over cooked rice, I have made this pakoda. It was very tasty and delicious. When using cooked boiled rice, the batter becomes a little watery after some minutes. So the pakodas must be fried immediately after mixing all the ingredients. There is no need for a side dish like chutney for this. Just ketchup is enough.




சாத பகோடா
Ingredients:

Cooked rice-3 cups
Ginger- 1 tsp
Green chillies-7
Garlic flakes [small]-4
Fennel seeds- tsp
Gram flour- 2 cups
Plain flour- half cup
Finely sliced onion-3
Mint leaves-half cup
Salt to taste
Enough oil to fry

Procedure:

Sieve the flours.
Grind the cooked rice with the ginger, green chillies, garlic, fennel seeds and salt to a coarse paste.
There is no need to add water.
Add flours, mint and onion to make a smooth mixture.
Heat enough oil.
The fire should be medium.
Fry the batches of pakodas to golden brown.

Tip:If you keep the sadha pakoda mixture a little longer, it will turn a little soggy and watery. So after preparing the mixture, immediately fry them as pakodas. If the mixture is soggy, add some more gram flour with half of rice flour and a little salt to it. The mixture will be thick again!