In many households, leftover rice often finds its way to the bin. But in rural kitchens, an age-old recipe transforms it into a crispy delight that pairs perfectly with a steaming cup of tea. (News18 Gujarati)
Known as rice pakodas, this dish has earned a special place as a monsoon favourite – crunchy on the outside, soft inside, and served with either sweet or spicy chutney. (News18 Gujarati)
A woman named Ravina Kachhap explained that different regions have their own unique flavours, and rice pakodas are one of them. “You don’t need to be a master chef to make these pakodas, as the method of making them is very simple,” she said. (News18 Gujarati)
The preparation is straightforward. Two parts of stale rice are blended with one part semolina, one part curd and a little water to form a smooth batter. The consistency, Kachhap notes, should be balanced, neither too thick nor too runny, to ensure perfect pakodas. To this base, finely chopped ginger, onions, green chillies and salt are added. (News18 Gujarati)
Once ready, small portions of the batter are rolled into roundels and dropped into hot oil. Fried on high flame for about two to three minutes, the pakodas turn crisp and golden brown. Children, too, enjoy this snack, often dipping it in tomato ketchup, while adults prefer it with chutney and tea. (News18 Gujarati)
Simple yet flavourful, this humble recipe shows how an everyday leftover can become a family favourite. And when served on a rainy morning or breezy evening, the joy of crispy rice pakodas with hot tea is unmatched. (News18 Gujarati)
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Author: News18
