in a mixer jar take 2 cup of cooked rice and 3 tbsp curd. grind to smooth paste adding more curd if required.
transfer the rice paste to a large bowl.
add 1 cup rice flour, 1 tsp cumin and 1 tsp salt.
further, add ½ cup water gradually and mix to form a thick paste. the batter should be thick enough to hold its shape when dropped into the hot oil.
now add 2 chilli, ½ tsp chilli flakes, ½ carrot, 2 tbsp coriander and 2 tbsp curry leaves.
mix well making sure everything is well combined.
add ¼ tsp baking soda and 1 tbsp water. give a good mix. make sure the batter is slightly thick, as it helps to hold the shape and make the pakoda crispy.
with wet hands, drop the batter into the hot oil. wet hand helps to prevent the batter from sticking.
stir occasionally and fry on medium flame.
fry until the pakoda turns golden brown and crispy.
drain off to get rid of excess oil.
finally, enjoy chawal ke pakode or rice pakoda with green chutney or schezwan chutney.