Crispy Spiced Rice Balls (Paddu Style)

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These crispy rice balls are a great way to use leftover rice. Lightly spiced and fried to perfection, they make a delicious snack or breakfast served with chutney.


🕒 Prep Time

10 minutes

🍳 Cook Time

10–12 minutes

🍽 Servings

4–5 (depending on size of balls)

🧾 Ingredients

  • Leftover cooked rice – 2 cups (or freshly cooked rice, cooled)

  • Salt – ½ teaspoon (adjust to taste)

  • Garam masala – ¼ teaspoon

  • Chaat masala – ¼ teaspoon

  • Red chili powder – ¼ teaspoon (optional, for heat)

  • Black pepper powder – ⅛ teaspoon

  • Oil – 1–2 teaspoons for frying

👩‍🍳 Method (Step-by-Step)

Step 1: Prepare the Rice

  • If using leftover rice, reheat it in the microwave to warm it up.

  • Transfer the rice to a bowl and mash it lightly with a spoon or fork.


Step 2: Add Spices

  • Add salt, garam masala, chaat masala, red chili powder, and black pepper powder to the mashed rice.



  • Mix well until the spices are evenly distributed.



Step 3: Shape the Balls

  • Take small portions of the spiced rice and roll into small balls (about 1.5–2 inches in diameter).

  • Press lightly so they hold their shape.



Step 4: Cook on Paddu Pan

  • Heat a paddu pan or mini idli pan on medium flame.

  • Add a few drops of oil to each cavity.



  • Place the rice balls in the pan and cook for 1–2 minutes.



  • Rotate and turn the balls so that they are evenly fried on all sides and get a crispy exterior.



Step 5: Serve

  • Remove the crispy rice balls from the pan.

  • Serve hot with coconut chutney, garlic chutney, or tomato ketchup.



🌟 Tips

  • You can also use freshly cooked rice, just ensure it’s slightly cooled and sticky enough to hold the balls.

  • Add finely chopped herbs like coriander or curry leaves for extra flavor.

  • Fry on medium flame for best crispy exterior and soft interior.

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