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Crispy on the outside and soft on the inside, these savory fritters are a brilliant way to use leftover rice. Packed with boiled eggs and aromatic spices, they make for a delicious and satisfying evening snack.
Prepare the Base Mixture
Add Aromatics and Spices
Bind and Shape the Vadas
Coat the Vadas
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Crispy on the outside and soft on the inside, these savory fritters are a brilliant way to use leftover rice. Packed with boiled eggs and aromatic spices, they make for a delicious and satisfying evening snack.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 331.27 calories per serving with 13.47g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or breakfast.
Shallow Fry the Vadas
Serve
Incorporate finely grated vegetables like carrots, cabbage, or bell peppers into the mixture for added nutrition and flavor.
Add 1/4 teaspoon of black pepper powder and increase the amount of green chilies for a spicier kick.
For a healthier alternative, preheat your oven to 200°C (400°F). Place the coated vadas on a baking sheet lined with parchment paper, spray with a little oil, and bake for 15-20 minutes, flipping halfway through, until golden and crisp.
Instead of rava, you can use breadcrumbs, crushed cornflakes, or poha (flattened rice) for a different crispy texture.
Eggs and besan (gram flour) provide high-quality protein, which is essential for muscle repair, growth, and overall body function.
The combination of carbohydrates from rice and protein from eggs provides a sustained release of energy, making it a great snack to curb hunger between meals.
This recipe is an excellent way to transform leftover cooked rice into a delicious new dish, helping to reduce food waste.
Egg Rice Vada is a source of protein and carbohydrates. However, since it is shallow-fried, it should be consumed in moderation as part of a balanced diet. For a healthier version, you can try baking them in an oven or an air fryer.
One serving of Egg Rice Vada (approximately 3 pieces) contains around 300-350 calories. The exact count can vary based on the amount of oil absorbed during frying and the specific ingredients used.
Yes, you can prepare the mixture, shape the vadas, and coat them. Store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before you plan to serve for the best taste and texture.
If the mixture is too sticky to handle, it's likely due to excess moisture in the rice. Add a tablespoon of besan (gram flour) or rice flour at a time and mix until it reaches a workable consistency.
These vadas pair wonderfully with a variety of dips. Classic choices include mint-coriander chutney, tamarind chutney, tomato ketchup, or a simple yogurt dip seasoned with chaat masala.