Cooked Rice Pancakes
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.

Cooked Rice Pancakes recipe - How to make Cooked Rice Pancakes

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

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

Nutrient values (Abbrv) per pancake