Serves: 20
Total Calories: 138
1. Setting aside 2 tablespoons of the rice, soak the rice and dal in water to cover by 2 inches, about 4 hours. Drain and transfer to a food processor and process, adding hot water as needed to make a fluffy, semi-thick batter that can be shaped. Add the baking soda and salt, and process again. Remove to a bowl.
2. Heat 1 tablespoon oil in a large cast-iron or nonstick wok or a saucepan, over medium-high heat and add the mustard seeds. They should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the reserved 2 tablespoons rice, chickpea dal, fenugreek seeds, asafoetida, curry leaves, and cashews, and cook, stirring, until golden, about 1 minute. Mix into the batter. Cover and let rest in a warm, draft-free place about 2 hours.
3. Heat the oil for frying in a large wok or skillet to 350°F to 375°F on a frying thermometer, or until a pinch of batter dropped into the hot oil bubbles and immediately rises to the top.
4. Meanwhile, have ready a small bowl of water. Wrap a small piece of plastic wrap tautly around the 3-inch bowl and brush with a light coating of oil. Place 1 tablespoon of the batter on the wrap and with lightly moistened, clean fingers, spread the batter into a 3-inch disc. With your forefinger, make a 1/2-inch hole in the center of the disc to make a doughnut shape. Gently slide each doughnut to the side and into the hot oil. (Dip your fingers in a bowl of water as you work.)
5. Deep-fry, adding 3 to 4 croquettes at a time and turning them with tongs 2 to 3 times until puffed and golden, about 3 minutes per batch. Transfer to paper towels to drain. Transfer to a platter and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rice Croquettes with Cashews recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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