Rice Pakoda | How to Make Rice Pakodas Recipe | Rice Fritters

What are rice pakoda?

Rice pakoda are basically fritters that are prepared with leftover rice; not necessary left over, basically with cooked rice. These have a crisp and crunchy exterior and soft interior. They have the sweetness of sweet corn, the crunch of onions, the sharpness of ginger and the freshness of coriander. It is a great way to finish off the leftover rice. It is very common to make rice for dinner and it is really difficult to have it for the next consecutive meal as another rice preparation. So the best way is to convert them into something completely different and new. They can be served as a tea time snack. They also make a good tiffin option for the kids.

Let’s talk about the ingredients for rice pakoda recipe

Rice pakodas call for some leftover cooked rice. You can even use brown rice for this preparation. Apart from that whole rice, basmati rice, broken rice, basically any kind of rice works very well for this recipe. To add some flavour I have used some sweet corn kernels. They become very soft and juicy when mixed with rice and deep fried. Apart from that for the flavouring ginger and onions have been added. The mixture is shaped into balls and there after deep fried. You can also fry rice pakoda using an appam pan.

How To Make Rice Pakodas Recipe

1. In a bowl take 1/4 cup of flattened rice and add little water into it. Leave it for 10 minutes or till the poha gets soft. If there is any excess water, squeeze it off.


2. In a mixing bowl add two cups of cooked rice. Mash those using fingers or masher or spatula.


3. Into the mashed rice add 1/4 cup boiled sweet kernel, 1 chopped onion, handful of chopped coriander, 1 teaspoon finely chopped ginger, ¼ cup soft poha and salt to taste and 1/2 teaspoon of red chilli powder. Mix everything well.


4. Take approximately 1 tablespoon of the mixture and shape it into a ball. Do so for the entire mixture. Heat enough oil in a deep pan. Check the oil by putting in a small portion of pakoda mixture into it. It should pop up immediately. Once the oil is hot, put rice pakoda balls in batches. Fry them on medium frame till golden brown from all the sides.


5. Serve hot with green chutney or tomato ketchup.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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