If you are getting bored or want to cook something for yourself or family during this quarantine then how about making some tasty, crispy snacks wherein the dominant ingredient is either leftover rice or poha (flattened rice) or rice flour. They are super easy to make and everyone will love them.




  • ¼ cup urad dal
  • 1¼ cup rice flour
  • 1 tbsp butter
  • 1 tsp cumin
  • pinch hing
  • Salt as per taste
  • Water for kneading a dough
  • Oil for frying


Take urad dal flour, rice flour, butter, cumin, pinch hing, and salt and mix them well so that all the ingredients are combined.

Now, add water and knead into a dough.

Now take 4 holed mould and fix to the chakli maker.

Do not forget to grease the chakli maker so as to prevent the dough from sticking to mould.

Next, make a cylindrical shape from the dough and then place the dough inside maker.

Now make small spirals with the dough on a greased spotted spoon and seal the ends so that it doesn’t fall apart while deep frying.

Slide the murukku into the heated oil and you can also bake them in a preheated oven at 180-degree celsius for 15 minutes.

Flip the murukku and fry on medium flame, do so until they turn  crispy from both sides.

Drain over a paper towel to remove excess oil.

Serve crispy and tasty murukku with tea.



  • 1 cup rice flour
  • 1 tbsp sesame seeds
  • 1 tsp chana dal
  • 3/4 tsp salt
  • 1/8 tsp hing
  • 2 tbsp oil
  • 1/2 tsp ginger paste
  • 1 chopped green chili
  • 1/3 cup of water
  • Oil


Combine all the ingredients in a bowl, except water and mix it well. Add water only to make the dough firm.

Divide the dough in equal parts.

Now, take 2 plastic sheets and place one part of the dough between two bags and flatten it thin.

Heat oil in a frying pan on medium heat.

Check the oil temperature by dropping a small piece of dough into the oil, if it sizzles and rises to the surface slowly, and that too without changing the colour, that means the oil is ready for frying.

Gently transfer the flattened dough into the oil. Take only a few at one time and fry them until they are light golden brown both sides. 

Take them out over paper towel to drain the excess oil.

Repeat the same process for the rest of the dough.

Thattai is ready.

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Rice Balls

rice balls


  • 1 cup cooked rice
  • 1/4 cup chopped onions
  • 1/2 cup grated coconut
  • 1/4 cup chopped spinach
  • 1/2 cup rice flour
  • 1 tsp ginger and green chilli paste
  • 1 tsp sugar
  • Salt to taste
  • Oil for frying


Combine all the ingredients and a bit of water and mix until it becomes a dough.

Now divide the mixture into small parts to make balls.

Heat oil in a pan and deep fry the balls until they turn golden brown.

Drain them out on a tissue paper or any absorbent paper.

Serve with ketchup, a dip, anything you like. 

Rice Cutlet

rice cutlet


  • 1 cup cooked rice
  • ½ cup mashed potatoes 
  • 1 medium onion finely chopped 
  • 1 green chili chopped
  • 2 tbsp coriander leaves
  • A pinch of turmeric powder
  • ¼ tsp red chili powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ¼ to ½ tsp garam masala powder
  • 3 tbsp besan (gram flour)
  • Salt as required
  • Oil for shallow frying

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Take all the ingredients and mix in a bowl except the oil. 

Check the taste and accordingly adjust the spices.

Make sure the rice has mashed.

Now make medium size discs or tikkis

Heat oil in a frying pan and once it is medium hot, place the cutlets in it and fry them till both sides are medium brown and place them on an absorbent paper after you feel it is crisp enough.

Serve rice cutlets hot with chutney or tomato ketchup.