Rice and Besan Pancake Video by Tarla Dalal

Rice and Besan Pancake Video by Tarla Dalal

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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.

Recipe Description for Rice and Besan Pancake

Preparation Time: 
Cooking Time: 
Makes 18 pancakes
Show me for pancakes


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


For rice and besan pancake

  1. To make {span class="bold1"}rice and besan pancake{/span}, 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 the {span class="bold1"}rice and besan pancake{/span} immediately with green chutney.
See step by step images of Rice and Besan Pancake recipe
RECIPE SOURCE : Recipes Using LeftoversBuy this cookbook


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