Curd-Rice Fritters

Name: Curd-Rice Fritters
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 cup soft cooked rice; 1 cup hung yoghurt; 1 tsp mustard seeds; 1/2 cup chopped carrot, beans, onion mix; 6 broken cashews; 1 pinch asafoetida; A few curry leaves; 1 green chilli finely chopped; 1 green chilli halved to fry; 2 tbsp pomegranate seeds; 2 tbsp oil+for frying; 1 handful coriander leave; 2 tbsp refined flour; 4 urad dal papad, powdered; 1 tbsp rice flour

Mona Santosh @MonaS

Mumbai! Meri Jaan ❤️

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I simply love creating fusions. These fritters are makeover of our humble curd rice that we enjoyed during summer. Hugely inspired by the arancini from Italy, these creamy fritters got their crunch from the papad's coating. Served with ginger tamarind chutney, these fritters will surely please your taste buds.

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Ingredients

15 minutes

2 servings

2 cupsoft cooked rice
1 cuphung yoghurt
1 tspmustard seeds
1/2 cupchopped carrot, beans, onion mix
6broken cashews
1 pinchasafoetida
A fewcurry leaves
1green chilli finely chopped
1green chilli halved to fry
2 tbsppomegranate seeds
2 tbspoil+for frying
1 handfulcoriander leave
For coating
2 tbsprefined flour
4urad dal papad, powdered
1 tbsprice flour

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Steps

15 minutes

1

Mix cooked rice, lump-free hung yoghurt, salt and coriander leave in a bowl.
2

Heat up 1 tbsp oil, fry broken cashew nuts until they turn golden. Take them out and keep aside.
3

In same oil put mustard seeds when they crackle add asafoetida followed by chopped green chilli, and mix vegetables and a little salt. Fry for 2 minutes, add fried cashews and a few fried curry leaves. Switch off the flame.
4

Mix it in prepared curd rice and mix.
5

Keep it in the refrigerator for 15 minutes.
6

For the coating, mix refined flour with 1/4th cup of water to make a lump-free batter. Mix powdered papad and rice flour in a dish.
7

Take out curd rice from the fridge, add pomegranate and mix.
8

Make lemon size balls of Curd-Rice or shape them as you like. Cashews and pomegranate should be inside so that the fritters don't break open while frying.
9

Roll the balls in the batter first, drain well and coat them with the papad mix.
10

Deep fry in medium hot oil until golden brown. Do not fry too much or the overly heated yoghurt will make the fritters softer.
11

Serve it with 'inji puli' (ginger tamarind chutney) or with coconut chutney.

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Mona Santosh @MonaS

on December 31, 2019 14:31

Mumbai! Meri Jaan ❤️

Experimenting with the ingredients and using them as a flavour enhancer is something I love doing. A great energy booster- I crave to improve my skills with every new recipe that I create in my kitchen.Follow me on Instagram as m0nas_cabana