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Cooked Rice Pancakes ( Healthy Breakfast)

Cooked Rice Pancakes ( Healthy Breakfast)
Recipe type: Breakfast
Cuisine: Indian
Serves: 5
Prep time:
Cook time:
Total time:
Here is a great way to convert last night’s leftover rice into a healthy breakfast! cooked rice pancakes are made with a dough of cooked rice bound together with besan. The addition of shredded veggies brings in loads of nutrients while green chillies and coriander add a savoury touch. Serve with nutritious green chutney for a filling breakfast that will keep you going for hours.
  • 2 cups cooked rice (chawal)
  • ⅓ cup grated carrot
  • ⅓ cup chopped spring onions
  • ⅓ cup shredded cabbage
  • ¼ cup whole wheat flour (gehun ka atta)
  • ½ cup besan (bengal gram flour)
  • ½ tsp turmeric powder (haldi)
  • ¼ tsp asafoetida (hing)
  • 2 green chillies , finely chopped
  • 2 tbsp low fat curds (dahi)
  • 2 tbsp chopped coriander (dhania)
  • salt to taste
  • Other Ingredients
  • 5 tsp oil to cook
  • To Serving
  • nutritious green chutney
  1. Combine the ingredients except the oil in a bowl.
  2. Add enough water to make a soft dough.
  3. Divide the dough into 10 equal portions.
  4. Using wet hands, press one portion of the dough onto a damp cloth to form a 100 mm. (4") diameter circle.
  5. Lift the cloth and upturn the pancake on to a non-stick pan.
  6. Cook on both sides till golden brown using a little oil. Repeat with the remaining dough to make 9 more pancakes.
  7. Serve hot with nutritious green chutney.

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