Leftover pongal cutlets

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer, Main Dish, Snacks

Cuisine Baby toddler food, Fusion, gluten free, Indian, One pot, South indian

Servings

Equipment

mixing bowl.
frying pan or tawa

Ingredients

2 cups pongal leftover
1/4 tsp Dhania podi. optional
2 tbsp ghee

Instructions

Bring the leftover pongal to room temperature.
Add to the mixing bowl and add the masala powder, herbs etc and mix well.
Scoop up about half a cup of this mix and shape into a round disc. you can adjust the quantity of the pongal to suit your hands.
Bring the pan to medium heat and brush a bit of ghee on the pan.
Add the pongal cutlets and roast till they come off the pan easily.
Add a touch of ghee on top and flip it over to cook the other side.
Once both sides are golden, remove and place on a plate.
Repeat with the other cutlets, do not overcrowd the pan.
Serve the cutlets warm with serving ideas as given below.

Notes

Managing the pongal to shape it

If the pongal is too soft, you will have to dust your hands with some rice flour or cornflour to get it to shape.You can also knead in a bit of the roasted rice flour if you want it to hold together.

Keyword cutlets and patty, Indian vegetarian dinner, leftover recipes

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