Rice Crispies

The Recipe:

Raw rice-1 cup
Vegetables-1 cup(carrot, beans, cauliflower, green peas)
Green chilly-3
Ginger-a small piece
Butter milk- as required
Wheat rusk- 1small pack(powdered)
Corn flour-1tbs
Oil- as required
Coriander leaves-2tbs chopped


  1. Soak rice for 2 hours and filter water.
  2. Prepare rice flour in mixer grinder and sift it.
  3. Roast this flour till dry.
  4. Sift it once more and store it for further use.
  5. Take 1cup flour and add salt.
  6. Sprinkle water and rub it into the flour till it resembles bread crumbs.
  7. Keep the flour in a white cloth and steam cook it till done.
  8. Grind ginger, garlic. chilly, coriander leaves and butter milk to a fine paste.
  9. Heat 1 tsp oil and add the paste and vegetables and sauté.
  10. Add little water and keep stove on low flame. Close the pan with lid and cook till done. The vegetables should be dry.
  11. Add vegetables to steam cooked rice flour and add 2 tbs of wheat rusk powder.
  12. Prepare a firm dough( if required add buttermilk to get the required dough consistency)
  13. Divide dough into equal sized balls and shape them into cutlets.
  14. Mix corn flour with water to form a thin mixture.
  15. Dip cutlets in the corn flour mixture and coat it with rusk powder.
  16. Arrange on a baking  tray lined with baking paper.
  17. Drizzle oil on cutlets and bake in preheated oven at 200`c for 15 minutes or the crust is golden brown.
  18. Serve them hot with sauce.