If you have left over rice, try this.
I have 2 inspirations for this recipe - Vazhapoo cutlet and Pongal.
As in Pongal , I have omitted turmeric powder, used jeera, pepper and moong dal.
The potato, adding a dal variety, onion, green chilli, ginger, garlic and garam masala is from the vazhapoo cutlet. As is the pan frying!
Ingredients:
Left over rice - 1 1/2 cup
Moong dal / cheru parippu - 1/2 cup, washed and soaked in water for 1/2 hr
Onion - 1 large, chopped fine
Ginger - 1 inch piece, chopped fine
Garlic - 2 cloves , chopped fine
Green chilli - 2 , chopped fine
Curry leaf - 1 or 2 sprigs, chopped
Potato - 1 large or 2 medium, diced
Carrot - 1 medium , grated
Salt
Pepper - 1 tbsp
Jeera powder - 1/2 tbsp
Garam Masala - 1 tsp
Bread crumbs - 1 large cup
Oil - 2 tbsp + extra for pan frying
Recipe:
Start boiling the moong dal and when it is nearly cooked add the potato.
Heat the oil and fry the onion, green chilly, ginger, garlic and curry leaf.
Once the onion turns translucent, add the grated carrot.
Fry for 1 minute and add the cooked potato and dal and all the water.
Next add the rice.
Next the spices and salt.
Mix well and keep covered.
Once it cools down, mash.
Make patties and coat with bread crumbs.
Pan fry before serving.
Serve hot. Enjoy.
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