These Veggie Rice Pancakes are basically prepared more like cheela, but these pancakes are more soft and fluffy then cheela. Before this recipe I have shared Veggie pancakes with leftover rice or cooked rice that are prepared more like Uttapam. With this healthy breakfast recipe of Veggie Rice Pancake Recipe, you can also checkout more healthy breakfast recipes like Besan Cheela Recipe, Raw Papaya Rava Cheela Recipe, Idli Dhokla Recipe, Green Masala Poha Recipe, Makhana Masala Dosa Recipe, Dalia Pulao Recipe and more.
Finally, I would like you to visit and checkout my Breakfast Recipes Collection, Rice Recipes Collection and Leftover Rice Recipes Collection also.
Instructions for how to make Raw Rice Pancakes - a healthy breakfast:
- Firstly, take 1 cup small rice in a bowl and rinse them 3-4 times and then soak them for 4-5 hours or overnight.
- Now, take the bowl and remove all the water and transfer the soaked rice to the grinder jar.
- Add 1-2 tbsp water only if required. Grind the soaked rice to smooth paste.
- Then add 2 boiled and grated potatoes, 2 green chilies and 1/2 inch ginger to the grinder jar.
- Grind to a smooth batter and transfer the prepared batter to a large mixing bowl.
- Now add finely chopped vegetables of your choice. I have added 1 onion, 1/2 red bell pepper or capsicum, 1 tomato, 5-6 French green beans, 1/2 small bunch spinach, 2 tbsp green coriander and 1 grated carrot.
- Add water to make medium consistency batter (neither too thick nor too watery).
- Now prepare the tempering- heat 1 tsp oil in a small pan and add 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, 7-8 curry leaves. Let them splutter and then add 1 tbsp chopped cashew nuts and roast them for few minutes on low flame.
- Pour this tempering to the prepared veggies and rice batter and mix well.
- Finally, just before preparing pancakes add 1 tsp or salt to taste and 1/4 tsp Eno fruit salt to it.
- Mix well gently till it turns frothy.
- Heat a small non-stick pan and pour 3 serving spoonful batter. Spread the batter evenly.
- Cover and cook on low flame for 2-3 minutes to cook one side.
- Then flip it with the help of spatula. One side is cooked properly.
- Now cook the other side for 2 minutes openly. Likewise, prepare all raw rice pancakes.
- Palatable, healthy and fluffy rice & veggies pancakes are ready to serve. Enjoy them hot with tomato sauce, tamarind chutney or green chutney.
1. Firstly, take 1 cup small rice in a bowl and rinse them 3-4 times and then soak them for 4-5 hours or overnight.
2. Now, take the bowl and remove all the water and transfer the soaked rice to the grinder jar.
3. Add 1-2 tbsp water only if required.
4. Grind the soaked rice to smooth paste.
5. Then add 2 boiled and grated potatoes, 2 green chilies and 1/2 inch ginger to the grinder jar.
6. Grind to a smooth batter and transfer the prepared batter to a large mixing bowl.
7. Now add finely chopped vegetables of your choice. I have added 1 onion, 1/2 red bell pepper or capsicum, 1 tomato, 5-6 French green beans, 1/2 small bunch spinach, 2 tbsp green coriander and 1 grated carrot.
8. Add water to make medium consistency batter (neither too thick nor too watery).
9. Now prepare the tempering- heat 1 tsp oil in a small pan and add 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, 7-8 curry leaves. Let them splutter and then add 1 tbsp chopped cashew nuts and roast them for few minutes on low flame.
10. Pour this tempering to the prepared veggies and rice batter and mix well.
11. Finally, just before preparing pancakes add 1 tsp or salt to taste and 1/4 tsp Eno fruit salt to it.
12. Mix well gently till it turns frothy.
13. Heat a small pan and pour 3 serving spoonful batter. Spread the batter evenly.
14. Cover and cook on low flame for 2-3 minutes to cook one side.
15. Then flip it with the help of spatula. One side is cooked properly.
16. Now cook the other side for 2 minutes openly. Likewise, prepare all raw rice pancakes.
17. Palatable and healthy rice & veggies pancakes are ready to serve. Enjoy them hot with tomato sauce, tamarind chutney or green chutney.
Tips:
- Prefer to use small rice for these pancakes.
- Make sure to soak rice for at least 4 hours.
- Add or skip any vegetable as per your taste.
- In place of cashew nuts, you can also add crushed roasted peanuts.
- Make sure to add Eno fruit salt just before preparing the pancakes.
- Fluffy Rice & Veggies Pancakes taste great, when served hot with tomato ketchup.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1 cup small rice in a bowl and rinse them 3-4 times and then soak them for 4-5 hours or overnight.
2. Now, take the bowl and remove all the water and transfer the soaked rice to the grinder jar.
3. Add 1-2 tbsp water only if required.
4. Grind the soaked rice to smooth paste.
5. Then add 2 boiled and grated potatoes, 2 green chilies and 1/2 inch ginger to the grinder jar.
6. Grind to a smooth batter and transfer the prepared batter to a large mixing bowl.
7. Now add finely chopped vegetables of your choice. I have added 1 onion, 1/2 red bell pepper or capsicum, 1 tomato, 5-6 French green beans, 1/2 small bunch spinach, 2 tbsp green coriander and 1 grated carrot.
8. Add water to make medium consistency batter (neither too thick nor too watery).
9. Now prepare the tempering- heat 1 tsp oil in a small pan and add 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, 7-8 curry leaves. Let them splutter and then add 1 tbsp chopped cashew nuts and roast them for few minutes on low flame.
10. Pour this tempering to the prepared veggies and rice batter and mix well.
11. Finally, just before preparing pancakes add 1 tsp or salt to taste and 1/4 tsp Eno fruit salt to it.
12. Mix well gently till it turns frothy.
13. Heat a small pan and pour 3 serving spoonful batter. Spread the batter evenly.
14. Cover and cook on low flame for 2-3 minutes to cook one side.
15. Then flip it with the help of spatula. One side is cooked properly.
16. Now cook the other side for 2 minutes openly. Likewise, prepare all raw rice pancakes.
17. Palatable and healthy rice & veggies pancakes are ready to serve. Enjoy them hot with tomato sauce, tamarind chutney or green chutney.
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