To begin making the Cheesy Rice Poppers Recipe, prep all the ingredients and keep ready.

Melt butter in a pan over medium heat; add garlic and green chillies, saute until the aroma wafts into the air. 

Thirty seconds later add in the finely chopped onions and capsicum and saute for another minute until the onion and capsicum soften a little.

To the above mixture add the mashed rice, grated cheese, cooked sweet corn, mint leaves, black pepper powder and salt to taste. 

Turn off the heat and allow it to come to room temperature for about 15 minutes and finally stir in the maida until well combined. 

Cover and leave the Cheesy Rice Poppers mixture in the refrigerator for about an hour. 

To make the slurry for the outer coating, in a small bowl, mix the maida and water to make a slurry. 

In another bowl, combine the bread crumbs with red chilli flakes and mixed herbs, set aside. 

Heat oil in a paniyaram pan for pan frying the Cheesy Rice Poppers, on medium heat. 

Remove the Cheesy Rice Poppers mixture from the refrigerator, grease your palms with oil, make lemon sized balls, dip them in the maida slurry, roll it in the bread crumb mixture and lower into the paniyaram pan cavities.

Pan fry until it gets an even brown colour. Add more oil while pan frying so it gets evenly crisp on all sides.

Serve hot Cheesy Rice Poppers along with Homemade Red Chilli Garlic Sauce Recipe and a refreshing Mango Iced Tea Recipe for an evening snack.