Cooked Rice Pancake
by Tarla Dalal
Added to 363 cookbooks
This recipe has been viewed 114569 times
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.
- Combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using enough water.
- Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
- Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle.
- Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour.
- Repeat steps 3 and 4 to make 9 more pancakes.
- Serve hot with coriander green garlic chutney.
Nutrient values per pancake
|Energy|| 79 calories|
|Protein|| 1.8 gm|
|Carbohydrate|| 11.5 gm|
|Fat|| 2.9 gm|
|Fibre|| 1.3 gm|
|Vitamin A|| 142.4 mcg|
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