This original Tarla Dalal recipe can be viewed for free

Corn and Rice Balls


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2 REVIEWS ALL GOOD
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There can't be a more interesting way to make use of cooked rice! delight in this creamy, saucy, delicious dish, brimful with the goodness of corn and cheese.

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Preparation Time: 
Cooking Time: 
Makes 40 balls
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Ingredients

1 1/2 cups cooked and coarsely crushed
sweet corn kernels
1 1/2 cups cooked rice (chawal)
3/4 cup butter
1/2 cup plain flour (maida)
2 1/4 cups milk
1/2 cup finely chopped coriander (dhania)
2 tbsp finely chopped green chillies
salt to taste
1/3 cup plain flour (maida) dissolved in
3/4 cup water
bread crumbs for rolling
oil for deep-frying

For Serving
 tomato ketchup

Method
  1. Put the butter in a broad non-stick pan, add the flour and cook for a few minutes till bubbles appear on it, while stirring continuously.
  2. Add the milk and cook on medium flame for 2 to 3 minutes, till the mixture is thick, while stirring continuously.
  3. Remove from the flame and transfer to a bowl.
  4. Add the rice, sweet corn, coriander, green chillies and salt, mix well and allow it to cool completely.
  5. Once cooled, divide the mixture into 40 equal portions and shape each portion into a round ball.
  6. Dip each ball into the flour-water mixture and roll it in the bread crumbs till it is evenly coated from all the sides.
  7. Heat the oil in a kadhai and deep-fry 3 to 4 balls at a time till they are golden brown in colour from all the sides.
  8. Serve immediately with tomato ketchup.
RECIPE SOURCE : Jain InternationalBuy this cookbook
2 reviews received for Corn and Rice Balls
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Kajal P Jobanputra, September 25, 2012

this is a very yummy dish. very crunchy because of rice and sweet taste due to corn kernels. It has a very crisp texture. We can add dry mint powder, kasoori methi to enhance the taste.

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Reviewed February 23, 2012 by Foodie #497825

   


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Reviewed September 25, 2012 by Kajal P Jobanputra

this is a very yummy dish. very crunchy because of rice and sweet taste due to corn kernels. It has a very crisp texture. We can add dry mint powder, kasoori methi to enhance the taste.

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