Name: Quick leftover Rice Pudla recipe by Manisha Shukla at BetterButter
Prep time: 7 min
Cook time: 10 min
Total time: 17 min
Yield: 2
Ingredients: Leftover rice - 1/2 Cup; Gram flour - 1 Cup; Yellow Maize flour - 1/2 Cup; Grated ginger - 1 tsp; Grated carrot - 2 tsp; Roasted ground Zeera - 1 tsp; Ajwain - 1 tsp; Roasted Sesame seeds - 1 tsp; Coriander leaves, finely chopped - 1 tsp; Salt, chilli powder, turmeric - to taste; Curd - 1 tbsp; Oil - 2 tbsp

ABOUT Quick leftover Rice Pudla RECIPE

A quick and delicious snack for small hungers. A good dish for kids.

Ingredients Serving: 2

Leftover rice - 1/2 Cup
Gram flour - 1 Cup
Yellow Maize flour - 1/2 Cup
Grated ginger - 1 tsp
Grated carrot - 2 tsp
Roasted ground Zeera - 1 tsp
Ajwain - 1 tsp
Roasted Sesame seeds - 1 tsp
Coriander leaves, finely chopped - 1 tsp
Salt, chilli powder, turmeric - to taste
Curd - 1 tbsp
Oil - 2 tbsp

Instructions

Blend rice smooth adding little water.
Take both the flours in a bowl, add all the masalas, garlic and curd. Make a batter for Pudla (pancake). Add grated Carrot and mix. Adjust salt.
Heat a nonstick pan, spread 1/2 tsp oil. Add a laddle full of batter. Cover and let one side cook.
Spread half tsp oil on other side and flip over. Cover again with a lid and cook for half minute.
For kids ( below 2 yrs) covering while making pudlas helps to make them soft.
You can spread Sesame seeds and roasted Kasoori methi (after rubbing between palms) over it.
Serve with curd.

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