Rice and Besan Pancake

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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Rice and Besan Pancake recipe - How to make Rice and Besan Pancake

Preparation Time:    Cooking Time:    Total Time:     Makes 14 pancakes
Show me for pancakes

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.

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Nutrient values per pancake
Energy94 cal
Protein2.5 g
Carbohydrates12.8 g
Fiber1.7 g
Fat3.6 g
Cholesterol0 mg
Vitamin A68.3 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.4 mg
Vitamin C0.7 mg
Folic Acid13.6 mcg
Calcium6.7 mg
Iron0.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium6.7 mg
Potassium66.2 mg
Zinc0.3 mg

RECIPE SOURCE : Recipes Using LeftoversBuy this cookbook

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