Cooked Rice Pancake Video by Tarla Dalal

Cooked Rice Pancake Video by Tarla Dalal

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This sumptuous Cooked Rice Pancake is ideal to make for breakfast, especially if you have some rice leftover from the previous day! A unique batter of cooked rice, wheat flour and besan, perked up with loads of veggies and taste-boosters like green chillies, curds and asafoetida, gives you yummy and filling pancakes that are soft with a touch of crispness too. The addition of curd to the batter not only gives the pancakes a mild tang but also a nice golden colour and crispness, like what you would get from a fermented batter like uttapa. These delicious pancakes taste amazing with green chutney. You can also try other pancakes like Nachni Pancakes and Mini Rava Vegetable Pancakes.

  

Recipe Description for Cooked Rice Pancakes

Preparation Time: 
Cooking Time: 
Makes 10 pancakes
Show me for pancakes


Ingredients

2 cups leftover cooked rice
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 curds (dahi)
2 tbsp finely chopped coriander (dhania)
salt to taste
oil for greasing and cooking

For Serving
green chutney

Method
  1. Combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water.
  2. Heat a non-stick tava (griddle) and grease it with little 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 little oil, till it turns golden brown in colour from both the sides.
  5. Repeat steps 2 to 4 to make 9 more pancakes.
  6. Serve immediately with green chutney.

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