Leftover rice vada
Make mouth melting vadas with leftover rice, dal and plantains. Indian spices pack a flavorful punch in this vegan, gluten free , Jain without onion and garlic recipe. A good way to use leftover rice.
Prep Time15 mins
Cook Time15 mins
resting time15 mins
Total Time30 mins
- 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
- 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.
Recipe of 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
- 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
Wash dal 2-3 times with water and drain. Add in ½ cup fresh water and keep aside.
Wash the plantains from outside and prick them 2-3 times with a knife.
You may slice it in half and steam too.
In a stovetop pressure cooker or Instant Pot cook the dal and raw bananas pot in pot method.
For Instant Pot
Add ½ cup water to the base steel pot.
Place the trivet in the IP.
Put the container with washed dal in it with appropriate lid.
Place the raw plantains on top of it.
Close the lid.
Set the knob to sealing position.
Manual HIGH 4 minutes . Natural Pressure release (NPR)
For stovetop pressure cooker same as above for 3 whistles. Let the pressure come down before opening.
Proceed with the recipe for preparing the masala.
Once the plantains are steamed carefully peel the skin and cut into rough chunks .
In a big bowl add cooked rice, prepared dal, plantain cubes and smash it with back of your spoon or potato smasher .
Heat oil in a non stick pan.
Once hot add it hing, mustard and cumin.
Once it starts to splutter add all masalas immediately followed by 2-3 tablespoons water to avoid burning.
Add in some salt and prepared smashed rice dal suffing.
Give it a nice mix until the masala is well absorbed and evenly coated.
Add 1-2 tablespoon water if it feels dry. Do not add too much water or else vadas won’t form.
Switch off the flame . Give a taste test.
Adjust seasoning if needed.
Let the masala cool down completely before rolling into balls .
You may cool down the masala in a big plate.
Now prepare the batter for coating
Add everything called for the batter and enough water to prepare thick batter ( dosa batter consistency)
Whisk until smooth and no lumps .
Now that the masala has cooled down make lemon size equal balls by rolling it gently between your palms.
Deep frying method
Heat oil in a frying pan.
Once hot , dip the vada balls in the prepared batter and then slowly drop it in hot oil .
Do not add more than 4-5 vadas at a time .
Let it fry until golden brown turning mid way or as needed.
Take the vadas out and place them on plate lined with paper napkins if desired.
Enjoy warm or cold with side of the mentioned chutney or chutney of your choice.
For cooking in appe pan
Make vada balls to fit the cavities of the appe pan .
Place the pan for heating on medium heat.
Brush the cavities lightly with oil .
Once warm reduce the heat to low . Drop in 1-2 teaspoon batter in each hole (cavity) to coat the bottom of each hole.
You may hold the appe pan with the handle and swing a bit to coat the base of each hole.
Now place the vada balls over the batter.
Pour more batter on each ball to cover the entire vada.
Cook for 4-5 minutes on each side or until light brown.
You may cover the pan with a lid for cooking the vadas faster.
Other quick recipe using leftover rice that you might be interested-
Easy Thai pineapple rice, Mumbai Tawa pulao , Fall harvest Saffron Pilaf.
If you reside in the United States do not us the long raw plantains. They are very dry and hard after cooking, meant for chips.
You may use freshly cooked rice too. If you do not consume plantains substitute it with 1/3 cup poha ( unsoaked) Wash poha and let it soften and double the size before using.
This recipe is made considering the food restrictions during Jain tithi or Paryushan.
If you are not observing this holy festival here are more flavorful substitutes – Substitute dry ginger with grated fresh ginger .
Sub mint powder with fistful of fresh mint . Add fistful of chopped fresh cilantro.
Add 1 finely chopped green chili.
Add few drops of lemon juice .
You may use 2 medium size potatoes instead of plantains .
Serve it with green chutney and ketchup or meethi/ sweet chutney.
Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Calcium: 2mg | Iron: 1mg