Cooked Rice Pancake


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Cooked Rice Pancakes, are made with a dough of cooked rice bound together with besan. The addition of shredded veggies brings in loads of nutrients while green chillies and coriander add a savoury touch.

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Here is a great way to convert last night’s leftover rice into a healthy breakfast! Cooked Rice Pancakes are made with a batter of cooked rice bound together with besan. The addition of veggies brings in crunch along with nutrients while green chillies and coriander add a flavourful touch. Serve with coriander green garlic chutney for a filling breakfast that will keep you going for hours.

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Preparation Time: 
Cooking Time: 
Makes 10 pancakes
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Ingredients

2 cups leftover cooked rice (chawal)
5 tbsp grated carrot
5 tbsp finely chopped spring onions whites and greens
1/2 cup shredded cabbage
1/4 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
2 tsp finely chopped green chillies
2 tbsp low-fat curds (dahi)
2 tbsp finely chopped coriander (dhania)
salt to taste
5 1/4 tsp oil for greasing and cooking

For Serving
coriander green garlic chutney

Method
  1. Combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using enough water.
  2. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
  3. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle.
  4. Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour.
  5. Repeat steps 3 and 4 to make 9 more pancakes.
  6. Serve hot with coriander green garlic chutney.
Nutrient values per pancake
EnergyProteinCarbohydrateFatFibreVitamin A
79 calories 1.8 gm 11.5 gm 2.9 gm 1.3 gm 142.4 mcg
RECIPE SOURCE : Healthy BreakfastBuy this cookbook
5 reviews received for Cooked Rice Pancake
5 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
v_vsinhaMay 05, 2013

Everyone in the family (kids to in-laws) loved these wonderful combination pancakes....mixing the flours with cooked rice gives a wonderul texture to the pancakes, as well as the carrot and cabbage enhances the healthy quotient and taste in it..Not difficult to make at all, these pancakes are a must try for everyone !

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Helpful reviews for this recipe
Reviewed September 12, 2012by Vinita_Raj

These parathas are power packed with rice, carrot, cabbage and spring onions. Besan adds some more body to the paratha.

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Reviewed May 05, 2013by v_vsinha

Everyone in the family (kids to in-laws) loved these wonderful combination pancakes....mixing the flours with cooked rice gives a wonderul texture to the pancakes, as well as the carrot and cabbage enhances the healthy quotient and taste in it..Not difficult to make at all, these pancakes are a must try for everyone !

Was this review helpful?   


Report this Reported by 1 member
Reviewed August 06, 2013by Reemanshuk

Hello this recipe is v helpful for leftover rice noone will ever know there's rice in it... I generally make this in breakfast... I once used Khichdi instead of rice used more gehun ka aata n less of besan n mooli instead of carrot... I made a roti using hand n it turned out to amazing taste... thanks

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Reviewed August 31, 2012by Kajal P Jobanputra

this is a very good recipe for morning breakfast and also for kids tiffin.

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Reviewed March 02, 2011by Dolphins909

Quick to make and tastes perfect!!!

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