Leftover Rice Pops By Kalpana V Solanki


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Leftover Rice Pops

This recipe is waste of best and easy. This balls keep good for 4 to 5 days if stored in refrigerator.
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5 person

Cooking Time

30 minutes

Meal Type


Rate This Recipe8


  • 2 cups leftover cooked rice
  • 1 cup rice flour
  • 1/4 cup frozen/fresh green peas
  • 2 tbsp water
  • 1 tsp salt/as per taste
  • 2 tbsp oil
  • 2 pinch hing
  • 1 tsp mustard seeds
  • 10-12 curry leaves
  • 3 no silted green chilli
  • 1 tsp lemon juice
  • 1 tsp red chilli flakes
  • 2 tbsp finely chopped coriander leaves
  • 1 tsp chat masala


  1. 1

    Add left over rice in the mixer jar and add 2 tbsp of water and grind them in a paste.
  2. 2

    Transfer in a bowl and add rice flour little by little.
  3. 3

    Add salt, green peas and mix well. And make semi soft dough.
  4. 4

    Grease your hand and pinch lemon size ball. Prepare crack free balls.
  5. 5

    Heat 3 cups of water in a pan and boil. Add rice pops in water.
  6. 6

    Boil on high flame they float close lid and cook for 5 minutes.
  7. 7

    Turn off the flame whey float. Transfer in a plate. Let it cool completely.
  8. 8

    Tempering:- heat oil in a small pan add hing and mustard seeds.
  9. 9

    When they splutter add curry leaves, green chillies and on low flame.
  10. 10

    Add rice pops and mix well. Gas off flame.
  11. 11

    Add lemon juice and toss well. Add chilli flakes, chaat masala and mix well.
  12. 12

    Garnish with coriander leaves and serve with chutney.

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