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Vegetarian rice recipes

Written By Sandhya Sharma on Friday, October 04, 2019 | Friday, October 04, 2019

                       Vegetarian rice recipes

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Rice is my favorite food, I love everything made from rice. Sharing today some vegetarian rice recipes which are easy and yummy.

Rice mathri

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Recipe ingredients :

2 cup rice flour
1 teaspoon refined oil
salt to taste
1/4 teaspoon turmeric powder
1/2 teaspoon carom seeds
refined oil for deep frying

Recipe instructions:

Combine all the ingredients and knead a tough dough with the help of water.
Cover it with a damp cloth and rest for 10 minutes.
Knead it again and make small balls as shown in the picture.
Roll small mathri and prick with the help of a knife.
If you want rice puri, don,t prick and deep fry. 
These puri are very delicious and perfect for travelling.
If prick them and then deep fry on low flame, you will get delicious mathri for tea time snack.
You can store them in an air tight container for a week.

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Leftover rice thali peeth

 
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Recipe ingredients:

1 cup leftover boiled rice
1 tbsp chickpea flour
1 small onion finely chopped
1/2 tbsp cilantro chopped
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
salt to taste
refined oil for shallow fry ( as per requirement )

Recipe instructions:
Mash the rice properly. Add chickpea flour, onion, green chili, cilantro and all the spices along with salt to taste and mix well.
Heat a non stick pan. Now wet your hand with water and spread the mixture carefully in circle shape with your hands.
Wait for 2 minutes, flame should be medium.
Add few drops of oil around the thali peeth, flip, add some drops of oil and cook till golden in color.
Prepare all the thali peeth in the same manner.
Serve hot with green chutney or tomato ketchup.

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Rice dhokla 

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Recipe ingredients:
1 cup rice
1 tbsp curd
1/2 teaspoon green chili garlic paste
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds
1 teaspoon sugar ( optional)
salt to taste
5-6 curry leaves
1 green chili chopped
1 tbsp refined oil
1 teaspoon refined oil for batter
pinch of asafoetida
1 sachet Eno

Recipe instructions:
Wash and soak the rice for 5 hours.
Strain the water and make a fine paste in a grinder.
Add sugar, salt to taste, curd, chili ginger paste, 1 teaspoon refined oil and mix well.
Rest for an hour.
Grease a dhokla plate. Heat 2 glass water in a steamer.
Add 1 sachet Eno to the batter and stir in one direction.
Transfer the batter to the greased dhokla plate.
When the water starts boiling, place the dhokla plate in the steamer and cover the lid.
Steam it on high flame for 12 to 15 minutes.
Insert a knife to check weather it is cooked or not.
If the knife comes out clean, dhokla is ready.
Turn off the gas, take out the dhokla plate and let it cool.
Heat 1 tbsp refined oil in a tadka pan, add mustard seeds and sesame seeds, when they splutter, turn off the gas.
Add pinch of asafoetida, curry leaves and green chili and spread it over the dhokla.
Cut the Dhokla in squares and serve with green chutney.

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