by Pallavi Purani

Tacu Tacu

This Peruvian delight is a catch I tell you. These are basically rice and lentil cakes. Did I hear left overs, yes left overs can be very well used for this one. 🙂

This recipe is a part of BM#28. Check out other participants here in the Blogging Marathon page.

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Tacu Tacu
This Peruvian delight is a catch I tell you. These are basically rice and lentil cakes. Did I hear leaft overs, yes left overs can be very well used for this one. 🙂
Course snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings
number
Ingredients
  • 1/2 cup rice Boiled . ...
  • 1/3 cup lentil masoor dal Cooked of your choice . [ I used whole . ...
  • 1 Onion Small ... [ chopped finely .
  • 1 tbsp Oil . ...
  • Salt pepper . and
  • tbsp rice flour Few .
  • . Oil for shallow frying
Course snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings
number
Ingredients
  • 1/2 cup rice Boiled . ...
  • 1/3 cup lentil masoor dal Cooked of your choice . [ I used whole . ...
  • 1 Onion Small ... [ chopped finely .
  • 1 tbsp Oil . ...
  • Salt pepper . and
  • tbsp rice flour Few .
  • . Oil for shallow frying
Instructions
  1. In a pan, heat oil. Add onion and saute.
  2. Now add the lentils and let the water evaporate.
  3. Adjust seasoning if needed.
  4. Mix this lentil and onion mixture to the rice.
  5. Add rice flour a tbsp at a time.
  6. We dont want to add too much of it and make it floury.
  7. Add only so much that the dal and rice combine well.
  8. Now take about a ladle-ful of the mix and put it on a pan which was pre heated with oil for shallow frying.
  9. Let it cook until crisp on one side and flip to cook the other side.
  10. Serve with salad and main dish of your choice.


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