Cooked Rice Pancakes

Ingredients list for Cooked Rice Pancakes

• 2 cups Cooked Rice
• 1/4 cup Whole Wheat Flour
• 1/2 cup Gram flour (besan)
• 1 medium Carrot grated
• 2 Spring onions finely chopped
• 1/4 small Cabbage finely shredded
• 1/4 teaspoon Turmeric powder
• a pinch Asafoetida
• 4 Green chillies finely chopped
• 1/2 teaspoon Garlic chopped
• 1/2 teaspoon Ginger chopped
• 2 tablespoons Yogurt
• to taste Salt
• 2 tablespoons Fresh coriander leaves chopped
• for shallow frying Oil

Method

1. Mix together the cooked rice, carrot, onions and cabbage in a bowl. Add the whole wheat flour, gram flour, turmeric powder, asafoetida, green chillies, garlic, ginger, yogurt, salt and coriander leaves and mix well. Add one-fourth cup of water and knead into a soft dough. Cover and set aside for ten to fifteen minutes.
2. Divide the dough into eight equal portions and roll into balls.
3. Grease a plastic sheet with oil and place a dough ball on it and press evenly to make a thick roundel or pancake. Similarly make the remaining pancakes.
4. Heat a non-stick tawa. Place each pancake on it, one by one and shallow-fry till both the sides turn golden.
5. Serve hot with ketchup or chutney of your choice.

Nutrition Info