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+ servings

Leftover pongal cutlets

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Dish, Snacks
Cuisine Baby toddler food, Fusion, gluten free, Indian, One pot, South indian
Servings 4


  • mixing bowl.
  • frying pan or tawa


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


  • 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.
    shaping the pongal cutlets
  • 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.
    roasting the pongal cutlets.
  • 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.
    Pongal cutlets | rice and lentil cutlets


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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