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Veggie Rice Pancake Recipe| Soft & Fluffy Raw Rice Vegetable Cheela-Breakfast Recipe

Yields6 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

This Veggie Rice Pancake recipe is super healthy and nutritious breakfast recipe as it is prepared with raw rice, boiled potatoes and lots of vegetables. These soft and fluffy rice pancakes are very easy and simple to prepare. These veggie savory raw rice pancakes can be served as a breakfast or as an evening or mid-day snack also. Here is the recipe with some tips and step by step instructions and pictures.

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Ingredients for Raw Rice healthy Pancakes:
 1 cup RicePreferably small rice
 2 Potatoes (medium sized)boiled and grated
 ½ inch Ginger
 2 Green Chili
 1 OnionFinely Chopped
 ½ Capsicum or red bell pepper Finely Chopped
 1 TomatoFinely Chopped
 6 French green beansFinely Chopped
 ½ small bunch SpinachFinely Chopped
 2 tbsp Fresh green coriander/ cilantroFinely Chopped
 1 Carrotgrated
 1 tsp Oil
 ½ tsp Cumin Seeds
 ½ tsp Mustard Seeds
 8 Curry Leaves
 1 tbsp Cashew nutsChopped
 1 tsp or salt to taste
 ½ tsp Eno Fruit Salt
Directions for preparing Veggie Rice Pancakes with step by step Photos:
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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.

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2. Now, take the bowl and remove all the water and transfer the soaked rice to the grinder jar.

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3. Add 1-2 tbsp water only if required.

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4. Grind the soaked rice to smooth paste.

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5. Then add 2 boiled and grated potatoes, 2 green chilies and 1/2 inch ginger to the grinder jar.

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6. Grind to a smooth batter and transfer the prepared batter to a large mixing bowl.

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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.

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8. Add water to make medium consistency batter (neither too thick nor too watery).

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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.

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10. Pour this tempering to the prepared veggies and rice batter and mix well.

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11. Finally, just before preparing pancakes add 1 tsp or salt to taste and 1/4 tsp Eno fruit salt to it.

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12. Mix well gently till it turns frothy.

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13. Heat a small pan and pour 3 serving spoonful batter. Spread the batter evenly.

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14. Cover and cook on low flame for 2-3 minutes to cook one side.

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15. Then flip it with the help of spatula. One side is cooked properly.

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16. Now cook the other side for 2 minutes openly. Likewise, prepare all raw rice pancakes.

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17. Palatable and healthy rice & veggies pancakes are ready to serve. Enjoy them hot with tomato sauce, tamarind chutney or green chutney.

Nutrition Facts

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