A bowl of hot steamed fluffy rice always tastes good with dal or any gravy. And many times we make extra rice for lunch or dinner and end up with leftover rice which tastes dry on the next day. But what if I tell you there actually is a recipe using leftover rice. And this recipe is not just easy to make but super delicious as well.
‘Fodanicha Bhaat‘ is a simple tempered rice preparation, often prepared using leftover rice. This is very common recipe in Indian Maharashtrian household. Growing up, my mum used to prepare this dish using previous day’s extra rice. And we love to relish this as a breakfast with some pickle or papad. It is super tasty, easy and quick recipe; you can count on me. And of course, there are many versions of ‘fodanicha bhaat’ and I will share my simpler version in this blog post.
3 cups of cooked rice
1 tbsp oil
1 medium sized onion
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp kashmiri chilli powder
Few curry leaves
Salt as per taste
Bunch of fresh coriander leaves
I have used 3 cups of leftover cooked rice. You can adjust the proportion as per quantity of rice. I like moderately spicy version, so above proportion of chilli powder works for me. You you prefer mild spicy then make changes accordingly.
Let’s start with roughly chopping the onion. Take a pan or kadhai and keep it on high heat. Add oil into the pan. Once oil is hot, add mustard seeds. Mustard seeds will start spluttering, turn heat to medium. Then add cumin seeds followed by curry leaves and asafoetida. Next goes in chopped onions into the hot pan. Keep stirring everything together.
When onions are cooked slightly, stir-in powdered spices – turmeric, red chilli & kashmiri chilli. Mix mix mix until everything is well combined. Next goes in cooked rice into the pan. Turn the heat to low and mix everything well. Add salt and keep stirring until rice is covered with spice mixture.
Once rice is coated with spices, turn off the heat. Check the salt and add if required. At the end you can garnish it with freshly chopped coriander. And ‘Fodanicha bhaat’ is ready to serve.
If you like to try variation, then skip using red chilli and kashmiri chilli powder. Instead use chopped fresh green chillies. Fry chopped chillies in oil before adding onions. This will add light spicy taste with refreshing yellow colour to the rice.
Alternately, you can also add roasted peanuts or green peas while cooking.
Easy-peasy amazing and unusual recipe for breakfast. Enjoy it with some pickle or papad on the side. It’s not just a breakfast option rather can serve as any meal of the day. I like enjoy it as lunch on lazy afternoon with some curd and lime wedges for squeezing over, every mouthful is a joy !!
I hope you like this recipe and would love to try it. Thanks for reading and let me know your feedback if any!!