Fodnicha Bhaat
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
7 steps. 10 minutes total.
- 1
Prepare the Rice: Take the cold, cooked rice in a bowl
- a.Gently break up any large clumps with a fork or your hands so the grains are separated. Set aside.
- 2
Make the Tempering (Fodni): Heat oil in a wide pan or kadai over medium heat
- a.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.
- 3
Step 3
- a.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.
- 4
Step 4
- a.Cook Onions: Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- 5
Add Spices and Rice: Stir in the turmeric powder and cook for 30 seconds
- a.Immediately add the separated rice, salt, and sugar to the pan.
- 6
Step 6
- a.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.
- 7
Garnish and Serve: Turn off the heat
- a.Garnish with freshly chopped coriander leaves and a squeeze of lemon juice (if using). Give it a final gentle mix and serve hot immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old, cold rice for the best non-sticky texture. The firm grains separate easily during stir-frying.
- 2If using fresh rice, spread it on a large plate and let it cool completely, or refrigerate for 30 minutes before use.
- 3A pinch of sugar is a classic Maharashtrian touch that balances the savory and spicy flavors. Don't skip it for an authentic taste.
- 4For a protein boost, you can add a scrambled egg or 1/2 cup of crumbled paneer towards the end of cooking.
- 5Adjust the number of green chillies to control the spice level to your preference.
Adapt it for your goals.
Vegetable Addition
Add 1/4 cup of green peas, finely chopped carrots, or bell peppers along with the onions for extra nutrition and color.
Protein BoostProtein Boost
For a more substantial meal, stir in 1/2 cup of crumbled paneer or a scrambled egg in the last 2 minutes of cooking.
South Indian StyleSouth Indian Style
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.
Why this is on our healthy list.
Energy Booster
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.
Aids Digestion
Spices like asafoetida (hing) and cumin seeds are traditionally known to aid digestion, reduce bloating, and improve gut health.
Reduces Food Waste
This recipe is an excellent way to repurpose leftover rice, transforming it into a delicious new meal and preventing food from being wasted.
Frequently asked questions
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.