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You are here: Home / Appetizers / Rice Vegetable Pancake

Rice Vegetable Pancake

30th October 2021 By Nidhi Agrawal Leave a Comment

Rice Vegetable Pancake is a healthy and savory breakfast recipe. Serve Rice veggie pancakes with coriander chutney.

Rice Vegetable Pancake
Rice Vegetable Pancake

Ingredients (5-6 pancakes)

  • Rice – 1/3 cup
  • Potatoes – 2 (small size,boiled & grated)
  • All Plant Protein Powder – 2 scoops
  • Capsicum – ¼ cup (finely chopped)
  • Carrot – ¼ cup (finely grated)
  • Yellow/Red bell peppers – ¼ cup (finely chopped)
  • Onions – ¼ cup (finely chopped)
  • Tomatoes – ¼ cup (finely chopped)
  • Coriander leaves – 2 tbsp (finely chopped)
  • Ginger – ½ tsp (finely chopped)
  • Green chilli – 1 (slit into 2)
  • Salt to taste
  • Red chilli powder – ½ tsp
  • Cumin powder – ½ tsp
  • Baking soda – ½ tsp
  • Oil – 2-3 tbsp (for cooking)

Method

  1. Rinse & soak rice in water for 3-4 hours or overnight. Drain the excess water.
  2. In a mixer grinder add soaked rice, green chilli, ginger, and approx ¼ cup of water, and grind till it is fine in texture.
  3. In the grinded mixture add grated potatoes, protein powder along with approx ¼ cup of water and grind till it forms into a smooth batter. Now transfer the batter into a large bowl.
  4. Add all the vegetables (capsicum, carrot, yellow/red bell peppers, onions, tomatoes, coriander leaves) along with salt, red chilli powder and cumin powder. Mix well.
  5. Add little water if required, the batter should be of pouring consistency, neither very thick nor thin.
  6. Add Baking Soda, mix well. Let it rest for 10 minutes. The pancake batter is ready.
  7. Heat a non stick pan on medium flame, add little oil. Now pour 1 large ladleful of the batter on top of it and gently spread it evenly.
  8. Drizzle oil on top and around the ends of the pancake. Cover and cook the pancake for 2-3 minutes.
  9. Once it is golden in colour from bottom, flip the pancake. again cover and cook for 2-3 minutes until it is cooked from the other side as well. make rest of the pancakes in similar way.
  10. Delicious & healthy pancakes are cooked golden brown from both sides.
  11. Serve Rice vegetable pancakes hot with coriander chutney / ketchup / coconut chutney.

Notes:

  • You can make small or big pancakes as you like.
  • Add any vegetables of your choice.
  • In absence of baking soda we can use 1 sachet eno.
Rice Vegetable Pancake

Rice Vegetable Pancake

Nidhi Agrawal
Rice Vegetable Pancake is a healthy and savory breakfast recipe. Serve Rice veggie pancakes with coriander chutney.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Soaking Time – Rice 4 hours hrs
Total Time 5 hours hrs
Course Breakfast
Cuisine Indian
Servings 6 pancakes
Calories 145 kcal

Ingredients
  

  • ⅓ cup Rice
  • 2 Potatoes small size, boiled & grated
  • 2 scoops All Plant Protein Powder
  • ¼ cup Capsicum finely chopped
  • ¼ cup Carrot finely grated
  • ¼ cup Yellow/Red bell peppers finely chopped
  • ¼ cup Onions finely chopped
  • ¼ cup Tomatoes finely chopped
  • 2 cup Coriander leaves finely chopped
  • ½ tsp Ginger finely chopped
  • 1 Green chilli slit into 2
  • ½ tsp Red chilli powder
  • ½ tsp Cumin powder
  • ½ tsp Baking soda
  • 2 tbsp Oil for cooking
  • Salt to taste

Instructions
 

  • Rinse & soak rice in water for 3-4 hours or overnight. Drain the excess water.
  • In a mixer grinder add soaked rice, green chilli, ginger, and approx ¼ cup of water, and grind till it is fine in texture.
  • In the grinded mixture add grated potatoes, protein powder along with approx ¼ cup of water and grind till it forms into a smooth batter. Now transfer the batter into a large bowl.
  • Add all the vegetables (capsicum, carrot, yellow/red bell peppers, onions, tomatoes, coriander leaves) along with salt, red chilli powder and cumin powder. Mix well.
  • Add little water if required, the batter should be of pouring consistency, neither very thick nor thin.
  • Add Baking Soda, mix well. Let it rest for 10 minutes. The pancake batter is ready.
  • Heat a non stick pan on medium flame, add little oil. Now pour 1 large ladleful of the batter on top of it and gently spread it evenly.
  • Drizzle oil on top and around the ends of the pancake. Cover and cook the pancake for 2-3 minutes.
  • Once it is golden in colour from bottom, flip the pancake. again cover and cook for 2-3 minutes until it is cooked from the other side as well. make rest of the pancakes in similar way.
  • Delicious & healthy pancakes are cooked golden brown from both sides.
  • Serve Rice vegetable pancakes hot with green chutney / ketchup / coconut chutney.

Notes

  • You can make small or big pancakes as you like.
  • Add any vegetables of your choice.
  • In absence of baking soda we can use 1 sachet eno.
Keyword pancake, rice pancake

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