Leftover Rice Adai is a delicious and crispy rice patties made with leftover rice, onion, besan and other spices. This shallow fried adai are very delicious and can be relished with Tomato chutney, Coriander-mint Chutney or simply with ketchup! Learn here how to make this interesting Leftover Rice Adai with step by step pictures, instructions and video!
Leftover Rice adai is a perfect evening tiffin or a after-school snack for kids. Most of time we have idli/dosa batter handy to make quick evening tiffin for kids. But at times we would ran out of batter. With the leftover rice, we can make many delicious snacks/light tiffin. One such scrumptious recipe is this leftover rice adai. Conventionally for Adai we usually make with parboiled rice along with mixed dals. We need to soak rice and dals and then grind it to batter, the batter is then made into adai. But this leftover rice adai is very simple and quick to make. We don’t need to soak any dals. Very instant and yet so scrumptious. Relish this adai with chutney or ketchup!
Tips for making Leftover Rice Adai:
Leftover rice should be mashed nicely either with hand or with a blender. Mashing rice helps to bind all the ingredients together.
Besan is also a binding agent in this recipe. It helps to hold the rice and other ingredients together and also gives a nice crispy texture.
Instead of chopped green chili, we can add red chili powder.
While shaping the adai, use a parchment paper or zipper or banana leaf. For zipper or banana leaf, grease the leaf/zipper with oil and then try spreading the adai mixture.
If you have cast iron tawa, then that would be the right choice for the adai. Cast iron tawa speed up the cooking and also gives a golden color crispy texture to the adai.
You may also want to try:
Aloo Poha or Batata Poha is one of the popular NorthIndian Breakfast dish especially in Gujarat and many parts of Mumbai. A simple to make breakfast or an evening snack with hot tea/coffee.
Idli Tikka , an easy snack with Leftover Idli! Mini Idlis’ or cubed left over idli’s are marinated with thick curd along with spices, capsicum, onions and are then grilled or shallow fired in a tawa. This is really a very mouth-watering easy snack!
Kaima Idli, a delicious delicacy made with left over idli. Left over idli’ are diced, deep fried and tossed in onion-tomato masala with rich spices. Relish this scrumptious Kaima Idli with onion raita!
Recipe Card for Leftover Rice Adai | Adai with Leftover Rice | Crispy Rice Patties:
Cuisine: Indian Cuisine, Indian Recipes, South Indian Recipes, Tamil Nadu Recipes
Equipments Needed
Mixing Bowl
Tawa
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 8Adai
Calories: 160kcal
Author: Sowmya Venkatachalam
Leftover Rice Adai is a delicious and crispy rice patties made with leftover rice, onion, besan and other spices. This shallow fried adai are very delicious and can be relished with Tomato chutney, Coriander-mint Chutney or simply with ketchup! Learn here how to make this interesting Leftover Rice Adai with step by step pictures, instructions and video!
Take the leftover rice in a mixing bowl. With a ladle or clean hands mash the rice thoroughly. You can also grind the rice to a coarse paste in a mixer grinder.
To this mashed rice, add finely chopped onion, besan, green chili and ginger along with cumin seeds, grated coconut, turmeric powder, salt. coriander leaves and curry leaves.
Mix everything thoroughly so it becomes a thick mixture.
Making Rice Patties
Grease your fingers and palms with oil. Take big lemon size adai mixture and place it on a zipper cover or a parchment paper or banana leaf. Pat and spread it to a 4-5" diameter patties.
Repeat the same for rest of the adai mixture and shape rice patties.
Cooking Adai
Heat a tawa, place a rice patti on the tawa. Pour a tsp of oil around the adai.
Cook in low flame till it is light golden. Then flip and cook other side till golden brown.
Repeat the same and cook the rest of the adai.
Serving
Serve the delicious and crispy leftover rice adai with tomato or coriander chutney or simply with ketchup!
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARING ADAI MIXTURE
Take the leftover rice in a mixing bowl. With a ladle or clean hands mash the rice thoroughly. You can also grind the rice to a coarse paste in a mixer grinder.
To this mashed rice, add finely chopped onion, besan, green chili and ginger along with cumin seeds, grated coconut, turmeric powder, salt. coriander leaves and curry leaves.
Mix everything thoroughly so it becomes a thick mixture.
MAKING RICE PATTIES
Grease your fingers and palms with oil. Take big lemon size adai mixture and place it on a zipper cover or a parchment paper or banana leaf. Pat and spread it to a 4-5″ diameter patties.
Repeat the same for rest of the adai mixture and shape rice patties.
COOKING ADAI
Heat a tawa, place a rice patti on the tawa. Pour a tsp of oil around the adai.
Cook in low flame till it is light golden. Then flip and cook other side till golden brown. Repeat the same and cook the rest of the adai.
SERVING
Serve the delicious and crispy leftover rice adai with tomato or coriander chutney or simply with ketchup!
You left out the gram flour while preparing the Adai Mixture! Can I use the grated dry coconut instead of the fresh coconut as it is not easily available where I live?
Would it make a difference in taste?
You left out the gram flour while preparing the Adai Mixture! Can I use the grated dry coconut instead of the fresh coconut as it is not easily available where I live?
Would it make a difference in taste?
yes you can use grated coconut. I will check and correct the recipe. Thanks
Besan was missed in the instructions sheet. Please update.
Sure will update. Thank you so much