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.