Rice Pakoda

Mother used to always pack this in my school tiffin and I don’t remember a day when the tiffin used to get back home without being empty! This dish is quick to make and one of the best ways to use left over rice.


Left over cooked rice- 1.5 cups
Onion – 1/2 small size (finely chopped)
Green chillies – 1 (finely chopped)
Ginger – 1/2 inch (grated)
Garlic – 2-3 cloves (finely chopped)
Besan – 2 tbsp
Turmeric powder – 1/4 tsp
Red Chilli powder – 1/4 tsp
Coriander powder – 1/4 tsp
Salt to taste



This dish sure makes use of left over rice but you can anyday use freshly cooked rice.

Take the rice in a bowl.


Add the dry spices. In case you haven’t added salt while cooking rice, you may add some now. Else, salt isn’t needed.


Add the ginger, garlic, green chillies and onions.


Sprinkle the besan over it.


Add a tablespoon of oil. Mix well with a spoon such that all spices combine well with the rice and besan.


Sprinkle some water over it depending upon the stickiness of rice. If the rice is sticky(usually pressure cooked rice in slightly excess water is so), add less amount water. Else add a little more.

Now use your hands to mash the rice mix into a sticky dough.

Wash your hands, dry them and grease them with a few drops of cooking oil.

Take bits of the sticky mixture
and make small tikkis.


Steam them for ten to fifteen minutes in an idli/ dhokla cooker.
If you don’t have such a cooker, boil some water in your regular pressure cooker.

Place the tikkis in a cooker bowl and cover the bowl with a perforated (jaali wala) lid. Put the covered bowl in the cooker and cover the cooker with its lid upside down.

Steaming them helps the besan cook well.

Shallow fry/ Deep fry them in oil (choice is yours).


Drain excess oil and serve hot and crisp.


Goes perfectly well with:

Imli Chutney
Pudina Chutney
Spicy Garlic Chutney
Tomato Ketchup
Chilli Sauce


3 thoughts on “Rice Pakoda

  1. Pingback: Besan bread…for diabatic patient | nastatime.com

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