it hard to believe that rice dumplings made from leftover cooked rice could be so delicious. Whenever I have leftover rice, my son reminds me to make this dish. It is very easy and will be ready in few minutes.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cooked leftover rice soaked in yogurt overnight – 3 cup
Gram flour/Besan – 1 cup
Oat flour or Wheat flour – 1/2 cup
Frozen fenugreek leaves (optional) – 1 cube
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Asafoetida – 1 pinch
Sugar (optional) – 1 1/2 tbsp
Salt to taste
Olive oil – 2 tbsp
Baking soda/Soda by carb – 1/4 tsp
Mustered seeds – 1 tsp
Sesame seeds – 1 tbsp
1. Mix all the ingredients except mustard and sesame seeds in bowl. Make a soft dough. You won’t need water to make the dough since rice is already soaked in yogurt but if you need, add little water. You can add wheat flour instead of ground oats then the dumplings won’t be gluten-free.
2. Prepare oval shape (1″x1/2″) balls.
3. Heat a cast iron or non-stick pan. Add 2 tbsp oil, mustard seeds and sesame seeds. When mustard seeds starts spluttering, add dumplings. Do not overcrowd the pan.
4. First cook on medium heat, stir the dumplings then cook on low to medium heat cover the pan with lid. Stir frequently. Cook until dumplings are golden brown on all sides for 7-8 minutes.
5. When dumplings are ready, serve with tea or drink of your choice. It is crisp from outside and soft from inside. It can be serve hot or at room temperature.
Please do leave a comment or let me know if you have any questions.
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