Cooked Rice Pancakes A great way to use leftover rice. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 11 Aug 2015 in Recipes Course New Update 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 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 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. Divide the dough into eight equal portions and roll into balls. 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. Heat a non-stick tawa. Place each pancake on it, one by one and shallow-fry till both the sides turn golden. Serve hot with ketchup or chutney of your choice. Nutrition Info Calories 757 Carbohydrates 79.3 Protein 19.8 Fat 40 #Cabbage #Carrot #Fresh coriander leaves #Garlic #Ginger #Gram flour (besan) #Green chillies #Oil #Salt #Spring onions #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article