Tempered Stuffed Rice

Name: Tempered Stuffed Rice
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup cooked rice; 1 cup boiled field beans (vaal or vaal papdi); 2 tbsp chopped red capsicum; 1 tsp sugar; 1 tsp turmeric powder; 1 tbsp red chilli powder; 1 tsp garam masala; 1 tsp cumin coriander seeds powder; 4-5 tbsp chopped coriander leaves; 1 tsp mustard seeds; 1 tsp asafoetida; 8-10 curry leaves; 2 chopped green chilies; as per requirement Oil; as per taste Salt

Lekha Toraskar @cook_16009462

Thane

#riceisthebest #leftoverrice #leftoverricerecipes

Lekha Toraskar @cook_16009462

Thane

#riceisthebest #leftoverrice #leftoverricerecipes

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Ingredients

25-30 minutes

2 servings

1 cupcooked rice
1 cupboiled field beans (vaal or vaal papdi)
2 tbspchopped red capsicum
1 tspsugar
1 tspturmeric powder
1 tbspred chilli powder
1 tspgaram masala
1 tspcumin coriander seeds powder
4-5 tbspchopped coriander leaves
1 tspmustard seeds
1 tspasafoetida
8-10curry leaves
2chopped green chilies
as per requirementOil
as per tasteSalt

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Steps

25-30 minutes

1

Add 1 cup cooked rice to a mixer and blend well.
2

Add 1 cup boiled field beans in a mixer and blend coarsely.
3

For the filling, heat 1 tbsp oil in a pan. Add the blended & boiled field beans, 2 tbsp chopped red capsicum, 1 tsp sugar, 1 tsp turmeric powder, 1 tbsp red chilli powder, 1 tsp garam masala, 1 tsp cumin coriander seeds powder, salt as per taste and mix well. Saute for 1-2 minutes.
4

Add 2 tbsp chopped coriander leaves. Mix and remove from the flame. Allow the filling to cook.
5

Add salt as per taste in the blended cooked rice and mix well. Make 4 balls from the mixture.
6

Place butter paper on a flat surface. Grease it with oil. Also grease a rolling pin with oil and roll the rice balls into 4-5 inches diameter circle.
7

Place 1-2 tbsp filling on one side of the center keeping the edges empty. Gently bring together both the edges and join. Press and seal the edges.
8

Trim the edges by using a cutter.
9

In a pan heat 2-3 tbsp oil. Add 1 tsp mustard seeds and let them crackle.
10

Add 1 tsp asafoetida, 8-10 curry leaves, 2 chopped green chilies and 1-2 tbsp chopped coriander leaves. Saute.
11

Add the stuffed rice in the pan and roast from both sides. Let the tempering coat from both sides. Serve hot with pickle & chutney.