Cooked Rice Pancakes


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Cooked Rice Pancakes

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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.

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Cooked Rice Pancakes recipe - How to make Cooked Rice Pancakes

Preparation Time:    Cooking Time:    Total 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
    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.

Cooked Rice Pancake Video by Tarla Dalal

Cooked Rice Pancakes recipe with step by step photos

Batter for cooked rice pancakes

  1. To make batter for cooked rice pancakes, in a deep bowl take 2 cups leftover cooked rice. If you are using refrigerated rice and they are not soft, then sprinkle little water and microwave them for a minute and break them nicely.
  2. Add grated carrot.
  3. Add finely chopped spring onion whites and greens.
  4. Add shredded cabbage. You can add any vegetables of your choice that are easily available just make sure to chop them finely or shred them, so you can easily spread the rice pancake batter without breaking. Finely chopped fenugreek leaves, spinach leaves, bellpepper, capsicum, shredded beetroot, carrot, radish and bottle gourd are some of my favorite vegetables.
  5. Add whole wheat flour. To make it gluten-free add rice flour or any other flour like ragi or bajra.
  6. Add besan. Besan or gram flour acts as a binding agent, bringing together all the ingredients easily for making leftover rice pancakes.
  7. Add turmeric powder and asafoetida. Hing prevents the formation of intestinal gas and also cures digestive malfunctioning generally caused due to rice.
  8. Add finely chopped green chillies. If you are making this for kids then avoid adding chopped chillies and add red chilli powder or green chilli paste instead.
  9. Add curds. I have made use of fresh homemade curd made using this detailed recipe with step by step images of How To Make Curd Or Dahi At Home. They help in making the bhaat na poodla soft.
  10. Add finely chopped coriander.
  11. Add salt to taste and approx. 1 cup of water. If mistakenly you add more water and the batter looks very runny then add a tbsp of besan. Also, many people have a habit of adding salt while cooking rice so, at this stage add salt accordingly.
  12. Combine all the ingredients in a bowl and mix well to make a batter of dropping consistency.

How to make rice pancakes

  1. To prepare cooked rice pancakes, heat a non-stick tava (griddle) and grease it with little oil.
  2. Pour a ladleful of the batter on it.
  3. Spread into a circular motion to make a 100 mm. (4") diameter circle.
  4. Cook on one side and apply a little oil. It is important to cook the rice pancakes on a medium or low flame as it might get brown from outside immediately and remain uncooked from inside.
  5. Flip it carefully and cook till it turns golden brown in colour from both the sides. Flipping them too early or too many times will result in breaking of rice pancakes. Press it lightly with the help of spatula while cooking for even browning.
  6. Repeat steps 1 to 5 to make 9 more cooked rice pancakes.
  7. Serve rice pancakes immediately with green chutney.
  8. Leftover pav, chapati, rice can easily be converted into delicious recipes. Check out our Breakfast using Leftovers recipes to explore quick and easy recipes. Rice pancakes is an easy breakfast or evening snack recipe made using leftover rice. Here are some more recipes using leftover rice that you can make quickly when in haste:
Accompaniments

Green Chutney for Dhokla, Sandwiches, Indian Snacks 
Rose Falooda ( Cooking with Kids) 

Nutrient values (Abbrv) per pancake
Energy132 cal
Protein3 g
Carbohydrates16 g
Fiber2.5 g
Fat6.3 g
Cholesterol0 mg
Sodium10.5 mg

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Reviews

Cooked Rice Pancakes
3
 on 15 Feb 16 07:28 PM


It is a good way to use leftover rice. But when combined with curd and besan , it does not taste that great.
| Hide Replies
Tarla Dalal    Hi Reena, The curds is very less in this recipe, do try the recipe we are sure you will enjoy them... Happy Cooking !!
Reply
16 Feb 16 02:34 PM
Cooked Rice Pancakes
5
 on 12 Sep 12 11:56 AM


These parathas are power packed with rice, carrot, cabbage and spring onions. Besan adds some more body to the paratha.