In most Indian homes kichadi, in some form or other features on the menu. Usually, there is not much fuss over the Pongal at my place except if it is for breakfast. They only like it on cold winter nights for dinner. Easy peasy one pot solution of a warm comforting balanced meal for me too. So it frequents the crazy weekdays.
Here is how to make a perfect Pongal
Once the meal is done the leftover Pongal haunts me…Most of us end up with about a cup or two of Pongal or Kichdi leftover. By then it is gone cold and kind of solidified. This is a lump even I hate. As all the leftovers end up on the mommy’s plate. I too dislike it. This prompted me to the inevitable.
Had to find a way too recycle this back and not make this hideous lump occupy my plate, for I can’t take another bite of this cold sticky leftover Pongal.
On the other hand, there is total comfort in anything fried. So the experiment triggered off.
This vada will work when the leftover Pongal or kichadi is solid than more of the pouring out consistency. Making these sized crispy vadas turned out a good experiment. Its become sought out now for its gooey centre and crispy exterior…yumm.
Dunk them in the delicious green chutney (click here for the recipe) and enjoy a leftover made awesomely.
Wait no more for this delicious recipe and clear out all that cold Pongal in a delicious snack version. Serve them with Salad or on Arisikaruvadam cups.
I am very sure you have some Pongal left this new year season, so don’t miss to try it.
Read about Pongal celebrations. Wish you a wonderful upcoming Pongal season.
This post is a part of the Healthy wellthy cuisines, #WinterDelightsAtHW. This collection of exciting bloggers have wonderful creations try some of these
Left over pongal vadai
- 2 cups pongal premade or leftover
- 1/4 cup Chopped onions (red or brown)
- 1 tbsp coriander leaves chopped
- 1 green chilli Chopped, optional
- 1/4 cup mixed vegetable grated, like carrot, beets, celery etc
for deep frying
- 2 cups cooking oil
- To the two cups of cooled down, Pongal adds the vegetables, chopped onions, chilli and coriander and mix well.
- Mix this well into a thick dough and make small gooseberry sized balls.
- Heat oil in a deep pan till hot but not smoky
- Deep fry this dough till golden brown and drain well
- Serve on bed of salad, or top it off with little bites of tomatoes or other veggies of your choice.
- Serve with green chutney.
Sodium: 110mgSugar: 0.3gFiber: 0.1gPotassium: 9mgCholesterol: 1mgCalories: 25kcalMonounsaturated Fat: 0.003gPolyunsaturated Fat: 0.002gSaturated Fat: 0.2gFat: 0.4gProtein: 1gCarbohydrates: 4g
Tried this recipe?Let us know how it was!