Phodni Bhaath (style 2)

Left over rice can be cooked in different ways. They work like a charm in making variety rice because they are cool completely and the grains separated. One such variety rice is making “Phodni Bhaath” , meaning tempered rice with spices and a squeeze of lemon. Adding veggies make it more nutritious and tasty. Makes a great option for lunchbox when pressed for time, also requires minimal effort. Pairs well with any raita or even chips.

Phodni Bhaath

Here goes the recipe:


Cooked Rice: 1 cup (Any rice will work)

Veggies :1/4 cup (any would do)

Onions: 1 finely chopped

Green chili: 2 slit

Curry Leaves: 8-10 leaves

Turmeric Powder: 1 tsp

Pav Bhaji Masala: 2 tsp

Salt to taste

To Temper:

Oil: 2 tbsp

Mustard Seeds: 1 tsp

Hing : a pinch

Coriander leaves : 1 handful for garnish

Lemon juice of half a lemon


  1. Heat a pan, add oil, add “to temper”, fry for a minute, slit chili and onions and sauté till translucent.
  2. Add the turmeric powder, salt and veggies( i added bhindi and carrots)  and cook till crisp.
  3. Add rice, pav bhaji masala, lemon juice and mix gently till well blended.
  4. Garnish with coriander leaves.Check for salt.
  5. Serve with raita or chips.


Phodni Bhaath




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