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We hope you got insight from reading it, now let’s go back to curd-rice fritters recipe. You can cook curd-rice fritters using 16 ingredients and 11 steps. Here is how you do it.
The ingredients needed to prepare Curd-Rice Fritters:
- Get 2 cup soft cooked rice
- Prepare 1 cup hung yoghurt
- Provide 1 tsp mustard seeds
- Provide 1/2 cup chopped carrot, beans, onion mix
- Get 6 broken cashews
- Provide 1 pinch asafoetida
- Use A few curry leaves
- Get 1 green chilli finely chopped
- Prepare 1 green chilli halved to fry
- Get 2 tbsp pomegranate seeds
- Provide 2 tbsp oil+for frying
- Get 1 handful coriander leave
- Take For coating
- You need 2 tbsp refined flour
- You need 4 urad dal papad, powdered
- Prepare 1 tbsp rice flour
Instructions to make Curd-Rice Fritters:
- Mix cooked rice, lump-free hung yoghurt, salt and coriander leave in a bowl.
- Heat up 1 tbsp oil, fry broken cashew nuts until they turn golden. Take them out and keep aside.
- In same oil put mustard seeds when they crackle add asafoetida followed by chopped green chilli, and mix vegetables and a little salt. Fry for 2 minutes, add fried cashews and a few fried curry leaves. Switch off the flame.
- Mix it in prepared curd rice and mix.
- Keep it in the refrigerator for 15 minutes.
- For the coating, mix refined flour with 1/4th cup of water to make a lump-free batter. Mix powdered papad and rice flour in a dish.
- Take out curd rice from the fridge, add pomegranate and mix.
- Make lemon size balls of Curd-Rice or shape them as you like. Cashews and pomegranate should be inside so that the fritters don't break open while frying.
- Roll the balls in the batter first, drain well and coat them with the papad mix.
- Deep fry in medium hot oil until golden brown. Do not fry too much or the overly heated yoghurt will make the fritters softer.
- Serve it with 'inji puli' (ginger tamarind chutney) or with coconut chutney.
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