Leftover Rice Adai | Adai with Leftover Rice | Crispy Rice Patties
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!
Servings: 8 Adai
- 2 Cups Cooked Rice 1 Cup - 250ml
- 2 tbsp Gram Flour (Besan / Chickpea Flour)
- 2 nos Onion Finely Chopped
- 1 inch Ginger Finely Chopped
- 4 nos Green Chili Finely Chopped
- 2 tbsp Grated Coconut
- 1 tsp Cumin Seeds
- ¼ tsp Turmeric Powder
- ¼ Cup Coriander Leaves chopped
- Few Curry leaves
- 1½ tsp Salt Adjust as needed
- 5 tbsp Oil For cooking Adai
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.
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: 1adai | Calories: 160kcal | Carbohydrates: 30g | Protein: 8g | Fat: 6g