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Cooked Rice Pancakes

A great way to use leftover rice. This is a Sanjeev Kapoor exclusive recipe.

New Update
Cooked Rice Pancakes
Main Ingredients Cooked Rice, Whole Wheat Flour
Cuisine Indian
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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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

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  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

Calories 757
Carbohydrates 79.3
Protein 19.8
Fat 40
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