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Bhaat na Puda - Leftover Rice Pancakes

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Servings: 3
Ingredients Method

Ingredients
  

  • 1 cup leftover rice gooey, mushy and sticky
  • 2 tablespoons besan/ chickpea flour
  • 2 tablespoons atta/whole wheat flour
  • 2 teaspoons ginger+ green chilli minced
  • 1/4 cup coriander finely chopped
  • 1/2 teaspoon haldi/turmeric powder
  • 1/2 teaspoon marchu/red chilli powder
  • 1 teaspoon til/sesame seedsa pinch of sugar
  • beaten sour yogurt enough to turn the mix into a thick batter
  • salt to taste
  • oil to shallow fry the puda I always use cold pressed peanut oil for cooking Gujarati and other traditional foods

Method
 

  1. Take the leftover rice In a mixing bowl.
  2. It it is sticky and mushy, loosen it up using your finger tips.
  3. Add the chickpea flour and atta.
  4. Mix well.
  5. Now add the ginger+green chillies, coriander, haldi, mirchi, sesame seeds, sugar and salt and mix well.
  6. Add the beaten sour yogurt, spoonful at a time to turn the mixture into a thick batter. The batter shouldn't be very runny.
  7. Allow the batter to rest for 10-15 minutes.
  8. Take a skillet, place it on a medium heat it, grease it with some oil.
  9. Place a ladle full of batter at the centre of the skillet and spread it a little, like you would spread a pancake or chilla.
  10. Do not spread them thin.
  11. Drop some oil on the sides.
  12. Let it turn golden brown on one side.
  13. Flip, drop some oil on the sides again to let it fry on the other side.
  14. Remove from skillet once it has turned nice golden brown on both the sides.
  15. Serve immediately or place them on a wire-rack so that the steam escapes from the pudas.
  16. Serve hot with chutney, pickle of your choice.