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+ servings
leftover pongal

Left over pongal vadai

Gluten-free fritters
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Snacks, Sweets and savories
Cuisine Baby toddler food, Fusion, gluten free, Indian, Kids choice, One pot, South indian, Vegan, Vegetarian, Winter
Servings 20 small
Calories 25 kcal

Ingredients
  

dough

  • 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

Instructions
 

  • 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.
    leftover Pongal
  • Serve with green chutney.

Nutrition

Calories: 25kcalCarbohydrates: 4gProtein: 1gFat: 0.4gSaturated Fat: 0.2gPolyunsaturated Fat: 0.002gMonounsaturated Fat: 0.003gCholesterol: 1mgSodium: 110mgPotassium: 9mgFiber: 0.1gSugar: 0.3g
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