Leftover Rice Vadas No Onion No Garlic No Potatoes How To Use Rice

In today’s vada recipe I am sharing one of many ways you can use to recycle leftover rice. I have served these vadas with Rajasthan special homemade sweet and tangy kachri chutney . This recipe is Vegan , Gluten free and Jain too. If you are looking for a no onion no garlic recipe then you might want to give this a try!

Paryushan is an Indian Jain Festival where on the food front we do not consume vegetables, greens, roots, processed food. Some consume fruits, some limit it to bananas and some don’t . I have many readers asking me to share some food recipes and ideas that they can enjoy during paryushan or any Jain tithis like Aatham and Chaudas despite of all the food restrictions . I have used plantains here but if you do not use them during this period I have substitutes mentioned in the recipe notes. Use the substitutes that resonates your cooking. Vadas are round kofta like dumplings that are made various ways and enjoyed with a cup of tea ,snack or anytime of the day. Popular vada’s are the famous Mumbai vada pav that uses potato and spices as the filling. Today’s recipe aims at using leftover rice in a fresh new avataar . This rice vada recipe is curated keeping all food restrictions in mind for Jain fasting festival. The ingredients used are limited considering the food restrictions but the outcome is delicious. If you do not observe this festival I have easy substitutes for you in the recipe notes. I make these vadas frequently but only with plantains and lentils – my mom’s recipe. We call it as kache kele ke vade. This recipe with leftover rice happened yesterday as I made some rice with mung bean curry for lunch. The curry was done with but I had lot of leftover rice. During Paryushan we cannot carry forward the leftovers for the next day. And I hate wastage. I don’t have the heart to throw food. Generally we consume the leftovers the next day or freeze it. But we can’t do this in Paryushan. So for dinner I pressure cooked some dal and plantains to bind the rice and made these vadas. I had no time to take fancy photos. These are pictures clicked on the phone as I had to share it with you before this holy festival of Paryushan ends.

So how does these leftover rice lentils plantain vadas taste ?

No one will believe you have used rice in it. Rice takes up the flavor of the spices beautifully hence get morphed successfully. Considering the food restrictions and ingredients used I am very happy with the outcome. The vadas are moist and soft from inside with crunchy outer covering. If this festival was not going on then I would use chopped green chilies and ginger for some punch too.

We love this recipe because –

it’s highly customizable You may deep fry them or choose to make it in a appe pan for guilt free snacking. It makes great use of leftover steamed/ boiled rice. It’s a good appetizer or tea time snack. They are a great side for lunch or dinner . You may fill it in Pav and enjoy as vada pav too. It’s Vegan and Gluten free Apt for Jain tithis and paryushan Is a no onion no garlic and no potato recipe.

Other recipes that can make great use of leftover rice –

This mouth melting veg manchurian which is not deep fried . Recipe link here.

Use it to make these nutritious vegetable pancakes. Simply replace half of the flour called for and substitute it with leftover rice.Recipe link here.

Or may be some fancy ricotta cheese balls. Simply substitute the bread crumbs with leftover cooked rice to bind the cheese. You will definitely experience some serious indulgence. Recipe link here. Don’t have leftover rice, can I make these fritters with freshly made rice? Absolutely yes. Feel free to use freshly steamed rice to make these fritters. If you are using a stove top pressure cooker or Instant Pot or any other pressure cooker then it’s a breeze to make preparations. Everything cooks in one go Pot in Pot method also known as PIP. This means you will cook rice and lentil together in one pot topped with plantain or potatoes. Here is what you will do – ½ cup uncooked basmati rice, rinsed several times ¼ cup yellow moong dal , rinsed several times 1.5 cups water Pinch of salt 2 small plantains/ medium sized potatoes Method Pour in ½ cup of water in the inner pot . In a IP appropriate container put rice and dal / lentil together and add 1.5 cup water . (Like we do it for Khichdi) Cover the container with a IP safe lid. Prick potatoes /plantains few times and place them over the container . Close the Instant Pot with knob on SEALING position. Switch on the Instant Pot .MANUAL HIGH 3 minutes. NPR i.e let the pressure release naturally. Open the lid when it is safe to do so. Now in a non stick skillet proceed with the tempering. Refer to the recipe instruction section. Pin this recipe for later use. Are we friends yet . Let’s connect on-Facebook| Instagram | Pintrest | Twitter DID YOU TRY THIS RECIPE? Don’t forget to give a ★ rating. Just click on the stars in the Recipe below to rate!!!