Rice and Besan Pancake


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You would never have imagined that leftover rice can be cooked up into such an exciting snack! Add some coriander and green chillies for pep, a few flours for binding, and there you have a quick-fix batter to make tasty Rice and Besan Pancakes. The batter made using 2 cups of leftover rice can make around 14 pancakes, made in two batches. Before preparing the second batch, you might have to add a tablespoon or two of water to bring the batter back to dropping consistency, as the rice tends to soak up the water and thicken the batter a bit. You can serve these pancakes with green chutney, or make it all the more exciting by topping with an assortment of colourful chutneys.

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Preparation Time:    Cooking Time:     Makes 14 pancakes
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2 cups leftover cooked rice
3/4 cup besan (bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1/4 cup chopped coriander (dhania)
1 tbsp finely chopped green chillies
1/4 tsp turmeric powder (haldi)
salt to taste
oil for greasing and cooking

For Serving
green chutney

  1. Combine all the ingredients along with approx. 1¼ cups of water in a deep bowl, mix well to smooth make a thick batter.
  2. Heat a non-stick mini uttapa pan and grease it with little oil.
  3. When hot, pour a spoonful of batter and spread it gently.
  4. Cook using a little oil, till it turns golden brown in colour form both the sides.
  5. Repeat steps 3 and 4 to make 7 more pancakes.
  6. Serve immediately with green chutney.

RECIPE SOURCE : Recipes Using LeftoversBuy this cookbook
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