Cucumber Pancakes


by
Accompaniments

Baked Chaklis 
Tomato Chutney 


4/5 stars  100% LIKED IT
3 REVIEWS ALL GOOD
Added to 190 cookbooks
This recipe has been viewed 58539 times
  

This innovative rice flour pancake with lovely specks of cucumber and spinach is sure to become one of your favourite breakfast options, thanks to its sheer simplicity and ease of preparation. Remember to squeeze the water out of the cucumber completely, to make sure that your pancakes do not get soggy. These Cucumber Pancakes taste delightful with green chutney, and since they are so easy to prepare you need not restrict the option to breakfast – you can prepare it anytime you see a hungry face entering home from work or play!

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Preparation Time: 
Cooking Time: 
Makes 12 pancakes
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Ingredients

1/3 cup grated cucumber
salt to taste
1/2 cup rice flour (chawal ka atta)
2 tbsp shredded spinach (palak)
2 tbsp fresh curds (dahi)
1/2 tsp chilli powder
a pinch of turmeric powder (haldi)
oil for greasing and cooking

For Serving
green chutney

Method
  1. Combine the cucumber and salt in a plate, mix well and keep aside for 10 minutes.
  2. Squeeze out the water from cucumber and combine all the remaining ingredients in a bowl.
  3. Add enough water (approx. ¾ cup) and mix well to make a smooth batter.
  4. Heat a non-stick mini uttapa pan and grease it lightly using little oil.
  5. Pour a spoonful of the batter into each uttapa mould and cook them on both the sides using little oil.
  6. Repeat with the remaining batter to make more uttapas in 1 more batch.
  7. Serve immediately with green chutney.
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 on 20 Apr 15 03:48 PM


yummy, easy to make and quick as ever, within 15 minutes, my breakfast was ready, lovely taste, soft. This cucumber pancakes is loved by all in my house.
 on 18 Mar 13 05:00 PM


A great idea..especially for people with gluten allergy, we can use rice flour! Thanks for this recipe...my child enjoyed it ver much!
 on 28 Feb 12 03:42 PM