What is about food that you often grew up with that continues to be your favorite? The authentic Gujarati dhili or lassi (soft) mung dal and rice khichdi recipe is one of my favorite nostalgic childhood dishes.  I have a whole post on it! 

Any leftovers got a makeover at my home and the laasi khichdi would turn into a Vaghareli khichdi- tempered with mustard seeds and asafoetida, a pinch of turmeric powder and a spoonful of spicy hot lasanyu marchu, and as a kid I would squish the kichdi between puffy thicki puri slathered with more lasanyu marchu.

My MaaIL made these bhajiyas/ fritters from the leftover khichdi, served them with ketchup, chilli sauce and imli ni chutney. She made them into round gota’s or balls, I make flat patties. 

You can substitute the spring onions for shredded cabbage, carrots or potatoes.

Ingredients:

• 2 cups leftover laasi khichdi  or more
• 3/4 cup chickpea flour ( increase this amount if you are using more khichdi)
• 1/2 red onion finely chopped
• Lilio masalo ( 1 tsp. garlic paste, 1 tsp. ginger paste 1 tsp thai green chili paste, handful of cilantro leaves ground to a paste) 
• 1 tsp. dhana jeera powder
• 1/4 tsp. turmeric powder
• 1/4 teaspoon baking soda 
• 1 tsp. dried or fresh methi leaves
• 1 spring onion finely chopped 1
• 1/2 cup finely chopped cilantro leaves
• Salt to taste Oil for Frying

Watch a quick video here:

Method:

1. Warm up the khichdi, Mix all the ingredients except baking soda, then add the baking soda with 1/4 tsp water to activate it, mix again.  
2. If the mixture is loose, add a bit more chickpea flour, to get a thick but pliable mixture. 
3. Pat into round discs 2 inches in diameter and shallow fry in oil until golden brown.