rice and besan pancake recipe | besan rice mini uttapam | besan chawal na pudla | besan bhaat na pudla
by Tarla Dalal

rice and besan pancake recipe | besan rice mini uttapam | besan chawal na pudla | besan bhaat na pudla | with 19 amazing images.

Leftover rice and besan (gram flour) pancake is a delicious and versatile recipe that transforms leftover rice into a tasty and nutritious dish. Learn how to make rice and besan pancake recipe | besan rice mini uttapam | besan chawal na pudla | besan bhaat na pudla |

A rice and besan pancake, also known as a besan chawal na pudla or besan cheela, is a savory and satisfying Indian breakfast dish made with a simple batter of rice flour, gram flour (besan), spices, and water.

A besan chawal na pudla is a simple yet delicious dish with a symphony of textures and flavors. A satisfying crunchy texture with a savory goodness. These quick-fix besan rice mini uttapam are not only a great way to use up leftover rice but also a nutritious and flavorful option for breakfast or a light dinner.

This recipe is the best way to use leftover rice. Serve these rice and besan pancake hot with green chutney, to enjoy its best flavours.

pro tips to make rice and besan pancake recipe: 1. Leftover rice works best for this recipe as it's drier and provides a better texture to the pancakes. 2. Shredded carrots, chopped spinach, or grated beetroot can add extra flavor, texture, and nutrients to your pancakes. 3. Use a non-stick pan: This will prevent the pancakes from sticking and make flipping them easier.

Enjoy rice and besan pancake recipe | besan rice mini uttapam | besan chawal na pudla | besan bhaat na pudla | with detailed step by step photos.

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

For Rice and Besan Pancake
2 cups leftover cooked rice (chawal)
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

Method
For rice and besan pancake

To make rice and besan pancake, combine all the ingredients along with approx. 1¼ cups of water in a deep bowl, mix well to smooth make a thick batter.
Heat a non-stick mini uttapa pan and grease it with little oil.
When hot, pour a spoonful of batter and spread it gently.
Cook using a little oil, till it turns golden brown in colour form both the sides.
Repeat steps 3 and 4 to make 7 more pancakes.
Serve the rice and besan pancake immediately with green chutney.

Nutrient values (Abbrv) per pancake

Energy	94 cal
Protein	2.5 g
Carbohydrates	12.8 g
Fiber	1.7 g
Fat	3.6 g
Cholesterol	0 mg
Sodium	7.2 mg

Click here to view calories for Rice and Besan Pancake

Rice and Besan Pancake Video by Tarla Dalal

Rice and Besan Pancake recipe with step by step photos

like rice and besan pancake recipe

rice and besan pancake recipe | besan rice mini uttapam | besan chawal na pudla | then do try other healthy pancake recipes also:
- mini jowar pancakes recipe | healthy jowar pancake | sorghum flour pancake | jowar flour snack recipe |
- jaggery pancakes recipe | eggless jaggery rice flour Indian pancakes | gur chawal ka atta pancake |

what is rice and besan pancake made of?

See the below image of list of ingredients for making rice and besan pancake.

how to make rice and besan pancake recipe

To make rice and besan pancake recipe | besan rice mini uttapam | besan chawal na pudla | in a deep bowl, 2 cups leftover cooked rice (chawal). The starch in cooked rice acts as a natural binder, helping hold the batter together and preventing it from falling apart during cooking.
Add 3/4 cup besan (bengal gram flour). Besan flour, also known as chickpea flour, is a powerful binding agent. Its protein content forms a gluten-free network that binds the cooked rice and other ingredients together, ensuring the pancakes maintain their shape.
Add 1/4 cup rice flour (chawal ka atta). A small amount of rice flour can be added to enhance the crispness of the pancake exterior

Add 1/4 cup chopped coriander (dhania). Chopped fresh coriander leaves add a burst of bright, citrusy flavor to the pancakes.
Add 1 tbsp finely chopped green chillies. Beyond heat, green chilies also bring a layer of depth and complexity to the flavor profile.
Add 1/4 tsp turmeric powder (haldi).
Add salt to taste.
Add 1¼ cups of water.

Mix well to smooth make a thick batter.
Heat a non-stick mini uttapam pan and grease it with little oil.
When hot, pour a spoonful of batter and spread it gently.
Cook using a little oil, till it turns golden brown in colour form both the sides.
Repeat steps 3 and 4 to make 7 more pancakes.

Serve rice and besan pancake recipe | besan rice mini uttapam | besan chawal na pudla | immediately with green chutney.

pro tips to make rice and besan pancake recipe

Leftover rice works best for this recipe as it's drier and provides a better texture to the pancakes.
Shredded carrots, chopped spinach, or grated beetroot can add extra flavor, texture, and nutrients to your pancakes.
Use a non-stick pan: This will prevent the pancakes from sticking and make flipping them easier.
Add 3/4 cup besan (bengal gram flour). Besan flour, also known as chickpea flour, is a powerful binding agent. Its protein content forms a gluten-free network that binds the cooked rice and other ingredients together, ensuring the pancakes maintain their shape.

Add 1/4 cup rice flour (chawal ka atta). A small amount of rice flour can be added to enhance the crispness of the pancake exterior.

mani

on 08 Sep 19 06:50 PM

Sandhya Kelkar

on 14 Apr 19 11:16 AM

I added little bit of ginger paste (freshly ground) and 1 medium onion as well by chopping it fine. This snack tastes awesome! Thank you Tarlaji!

Tarla Dalal

18 Apr 19 11:42 AM

Hi Sandhya, We are delighted you loved the recipe. Also, how you made the little changes. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking!