Leftover rice vadas ( no onion no garlic no potatoes)

Today's post will give you ideas and recipes for how to use leftover rice in a delicious new avataar (no onion, garlic, or potatoes). I use leftover rice in a variety of ways, and this time I made rice vadas. Furthermore, there is no onion, garlic, or potatoes in this recipe. The base for this vada recipe is leftover steamed rice. To make these vadas for Paryushan (Jain festival), I used boiled lentils, plantains/raw banana (kacha kela), and some Indian spices. Let me tell you, these rice, lentil, and plantain fritters are delicious!!

I'm sharing one of many ways to recycle leftover rice in today's vada recipe. I served these vadas with a sweet and tangy kachri chutney from Rajasthan. This dish is vegan, gluten-free, and Jain. If you're looking for a no onion, no garlic recipe, this is a good one to try!

Preparation time: 15 minutes

Cooking time: 15 minutes

Resting time: 15 minutes

Serves: 20-22


1.5 cups leftover steamed / boiled rice;

2 small plantains / raw banana;

¼ cup split yellow moong dal uncooked;

½ cup water to cook the dal.

Spices to make Vada:

1 tablespoon cooking oil;

1 teaspoon Cumin seeds/ jeera;

½ teaspoon Mustard seeds/ rai;

1 teaspoon Sauf / fennel seeds;

1 teaspoon Garam masala;

1 teaspoon cayenne/ Red chili powder;

1 teaspoon coriander powder / dhaniya powder;

1/4 teaspoon turmeric / haldi;

½ teaspoon dried ginger powder/ sooth;

1 tsp ajwain / carom seeds;

2 teaspoon dried pudina powder / mint;

Salt to taste;

2 teaspoon aamchoor powder/ dry mango powder;

¼ cup water* or as needed if filling feels too dry.

Batter for coating the vadas:

¾ cup besan/ chana dal besan or chickpea flour;

Pinch of turmeric;

Pinch of cayenne;

Pinch of baking soda optional;

1 teaspoon oil;

Salt to taste;

Enough water to form thick batter.

For Kachri chutney:

¼ cup Kachri (Wild cucumber);

1 teaspoon red chili powder adjust to your spice level;

2 teaspoon sugar;

¼ teaspoon cumin powder;

Salt to taste;

¼ cup or more warm water;

Oil for deep frying.

How to cook?

  • Wash and drain dal 2-3 times. Set aside dal by adding 1/2 cup of fresh water.

  • Wash the plantains outside and prick them with a knife 2-3 times.

  • You can cut it in half and steam it as well.

  • Cook the dal and raw bananas in a pressure cooker or Instant Pot on the stovetop.

Cooking in Instant pot:

  • Fill the base steel pot with 1/2 cup water.

  • Put the trivet into the IP.

  • Place the washed dal in the container with the appropriate lid.

  • Arrange the raw plantains on top.

  • Put the lid back on.

  • Turn the knob to the sealing position.

  • HIGH for 4 minutes on manual. Natural Pressure release (NPR).

For stovetop pressure cooker let it cook till 3 whistle. Allow the pressure to decrease before opening.

Let's prepare chutney before making Vadas.

  • Combine all of the ingredients listed in the recipe.

  • Add enough water to make the chutney the desired consistency.

Now let's proceed with the recipe for preparing the masala

  • After steaming the plantains, carefully peel the skin and cut into rough chunks.

  • In a large mixing bowl, combine cooked rice, prepared dal, and plantain cubes, and mash with the back of a spoon or potato smasher.

  • In a nonstick pan, heat the oil.

  • When it's hot, add the hing, mustard, and cumin.

  • To avoid burning, add all masalas immediately after it begins to sputter, followed by 2-3 tablespoons water.

  • Adequate salt and prepared smashed rice dal

  • Mix well until the masala is well absorbed and evenly coated.

  • If it's too dry, add 1-2 tablespoons water. If you add too much water, the vadas will not form.

  • Turn off the flame. Conduct a taste test.

  • If necessary, adjust the seasoning.

  • Allow the masala to cool completely before rolling it into balls.

  • You can cool the masala in a large plate.

Now let's prepare the batter for coating

  • Add all of the batter ingredients and enough water to make a thick batter ( dosa batter consistency)

  • Whisk until smooth and lump-free. Set aside.

  • Now that the masala has cooled, roll it gently between your palms to form lemon-sized equal balls.

Let's do the final step: Deep Frying

  • In a frying pan, heat the oil.

  • Once the oil is hot, dip the vada balls in the prepared batter and then slowly drop them into the hot oil.

  • Adding more than 4-5 vadas at a time is not recommended.

  • Fry until golden brown, turning halfway or as needed.

  • Remove the vadas and, if desired, place them on a plate lined with paper napkins.

  • Serve warm or cold with a side of the chutney mentioned above or another chutney of your choice.

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