Leftover rice vegetable menduvada

Name: Leftover rice vegetable menduvada
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup leftover cooked rice; Salt as per taste; 1/2 cup semolina(rava/sooji), or rice flour for binding; 1/4 cup curd; 1 onion (finely chopped); 1 carrot (grated); 2 tbsp coriander leaves; Half inch Ginger paste; 2 tbsp capsicum (finely chopped); Oil for frying; 1 tbsp rai; asafoetida; Some chopped curry leaves; 1/2 tbsp cumin seeds

Janki Badiyani @parthesh

#CA2025
Prevents food wastage
Quick to prepare – no soaking or grinding needed

Kid-friendly and perfect for lunchboxes or tea-time

Customizable with your choice of veggies and spices

Crispy outside, soft inside

#CA2025
Prevents food wastage
Quick to prepare – no soaking or grinding needed

Kid-friendly and perfect for lunchboxes or tea-time

Customizable with your choice of veggies and spices

Crispy outside, soft inside

Janki Badiyani @parthesh

#CA2025
Prevents food wastage
Quick to prepare – no soaking or grinding needed

Kid-friendly and perfect for lunchboxes or tea-time

Customizable with your choice of veggies and spices

Crispy outside, soft inside

#CA2025
Prevents food wastage
Quick to prepare – no soaking or grinding needed

Kid-friendly and perfect for lunchboxes or tea-time

Customizable with your choice of veggies and spices

Crispy outside, soft inside

Saved

Ingredients

30 minutes

4 people

1 cupleftover cooked rice
Salt as per taste
1/2 cupsemolina(rava/sooji), or rice flour for binding
1/4 cupcurd
1onion (finely chopped)
1carrot (grated)
2 tbspcoriander leaves
Half inch Ginger paste
2 tbspcapsicum (finely chopped)
Oil for frying
For temper
1 tbsprai
asafoetida
Some chopped curry leaves
1/2 tbspcumin seeds

Saved

Steps

30 minutes

1

1. Tame a mixture jar put leftover rice, curd and semolina make a fyn paste.
2

Mix vegetables & spices:
Add onion, grated carrot, green chili, ginger, curry leaves, coriander, and salt.
3

Temper with mustard seeds, curry leaves, ll put in menduvda mixture
4

And all mix well.
5

Now Take a clean cotton cloth and wet it slightly.
Spread it smoothly over the bottom of a small bowl (turned upside down).
Make sure the cloth sticks well and is not too dry or too wet.
2. Place the batter:
Wet your fingers.
Take a small ball of batter (about the size of a lemon) and place it gently on the cloth-covered bowl.
3. Flatten and shape:
With wet fingers, gently flatten the batter into a round vada shape.
Use your fingertip to poke a hole in the center (like a donut).
6

Wet your fingers again.
Gently lift the shaped vada from the cloth.
Slide it carefully into hot oil for frying.
7

Fry Vada in medium Fry until golden brown and crisp on both sides.
Remove and drain on a paper towel.
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🥣 Serve With:
Coconut chutney
Sambar or green chutney, garlic chutney.