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A quick and flavorful Maharashtrian dish made by stir-frying leftover rice with a classic tempering of spices, onions, and herbs. Perfect for a speedy breakfast or light lunch, it transforms simple rice into a delicious meal.
For 4 servings
Prepare the Rice: Take the cold, cooked rice in a bowl. Gently break up any large clumps with a fork or your hands so the grains are separated. Set aside.
Make the Tempering (Fodni): Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, about 30 seconds. Then, add the cumin seeds and asafoetida, and sauté for 10 seconds until fragrant.
Sauté Aromatics: Add the curry leaves, slit green chillies, and raw peanuts (if using) to the pan. Sauté for about 1 minute until the peanuts are lightly crisp and the chillies are blistered.
Cook Onions: Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add Spices and Rice: Stir in the turmeric powder and cook for 30 seconds. Immediately add the separated rice, salt, and sugar to the pan.
Combine and Steam: Gently toss everything together until the rice is evenly coated with the spices. Be careful not to break the rice grains. Cover the pan with a lid and cook on low heat for 2-3 minutes to allow the rice to heat through and absorb the flavors.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice (if using). Give it a final gentle mix and serve hot immediately.
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A quick and flavorful Maharashtrian dish made by stir-frying leftover rice with a classic tempering of spices, onions, and herbs. Perfect for a speedy breakfast or light lunch, it transforms simple rice into a delicious meal.
This maharashtrian recipe takes 20 minutes to prepare and yields 4 servings. At 341.99 calories per serving with 6.78g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Add 1/4 cup of green peas, finely chopped carrots, or bell peppers along with the onions for extra nutrition and color.
For a more substantial meal, stir in 1/2 cup of crumbled paneer or a scrambled egg in the last 2 minutes of cooking.
Add 1 teaspoon of urad dal and chana dal to the tempering along with the mustard seeds for extra crunch and a different flavor profile.
The primary ingredient, rice, is a rich source of carbohydrates, providing a quick and easily digestible source of energy to fuel your body and brain.
Spices like asafoetida (hing) and cumin seeds are traditionally known to aid digestion, reduce bloating, and improve gut health.
This recipe is an excellent way to repurpose leftover rice, transforming it into a delicious new meal and preventing food from being wasted.
One serving (approx. 230g) of Fodnicha Bhaat contains around 300-350 calories, primarily from the rice and oil. The exact count can vary based on the type of rice and amount of oil used.
Fodnicha Bhaat can be part of a healthy diet. It's a great way to use leftover rice, reducing food waste, and provides carbohydrates for energy. To make it healthier, use minimal oil, add vegetables like peas or carrots, and serve with a side of yogurt or salad for balanced nutrition.
Yes, you can absolutely use leftover cooked brown rice. The texture will be slightly chewier and nuttier, but it will be just as delicious and will add extra fiber to the dish.
Day-old, refrigerated short-grain or medium-grain rice like Ambemohar or Sona Masuri works best. The cold, dry grains separate easily and don't turn mushy when stir-fried. Long-grain basmati rice also works well.
This usually happens when using freshly cooked, warm, or moist rice. Ensure your rice is completely cool and preferably refrigerated for a few hours or overnight. Also, be gentle when mixing the rice with the tempering to avoid breaking the grains.