Leftover Rice Pancakes recipe
Leftover Rice Pancakes offers a delicious and exciting way to transform leftover rice into a crispy, flavorful, and fun meal that's perfect for breakfast, lunch, or a light dinner.
Ingredients
- 2 cups cooked rice
- 1/3 cup grated carrot
- 1/3 cup chopped spring onion
- 1/3 cup shredded cabbage
- 1/4 cup whole wheat flour gehun ka atta
- 1/2 cup Bengal gram flour besan
- 1/2 teaspoon turmeric powder haldi
- 1/4 teaspoon asafoetida hing
- 2 green chillies finely chopped
- 2 tablespoons curds
- 2 tablespoons chopped coriander
- salt to taste
Other ingredients
- oil to cook
Instructions
- Combine the ingredients except the oil in a bowl.2 cups cooked rice, 1/3 cup grated carrot, 1/3 cup chopped spring onion, 1/3 cup shredded cabbage, 1/4 cup whole wheat flour, 1/2 cup Bengal gram flour, 1/2 teaspoon turmeric powder, 1/4 teaspoon asafoetida, 2 green chillies, 2 tablespoons curds, 2 tablespoons chopped coriander, salt to taste
- Add enough water to make a soft dough.
- Divide the dough into 10 to 12 equal portions.
- Using wet hands, press one portion of the dough onto a damp cloth to form a 100 mm. (4″) diameter circle.
- Lift the cloth and upturn the pancake on to a non-stick tava.
- Cook on both sides till golden brown using a little oil. Repeat with the remaining dough to make 10 to 12 pancakes.oil to cook
- Serve hot with green chutney.