Cooked Rice Pancake

This amazing recipe is made from leftover rice and can be a good breakfast or a snack.

Ingredients

Cooked rice 2 Cup (32 tbs) (leftover)
Carrot 5 Tablespoon , grated
Spring onion 5 Tablespoon (white and green)
Cabbage 1/2 Cup (8 tbs) , shredded
Whole wheat flour 1/4 Cup (4 tbs)
Besan 1/2 Cup (8 tbs)
Turmeric powder 1/2 Teaspoon
Asafoetida 1/4 Teaspoon
Green chillies 2 , finely chopped
Curd 2 Tablespoon
Coriander 2 Tablespoon , finely chopped
Salt To Taste
Oil 4 Tablespoon

Directions

MAKING:

1. Combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water.

2. Heat a non-stick tava (griddle) and grease it with little oil.

3. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle.

4. Cook on both sides, using little oil, till it turns golden brown in colour from both the sides.

5. Repeat steps 2 to 4 to make 9 more pancakes.

SERVING:

6. Serve immediately with green chutney.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 346Calories from Fat 146

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 127 mg5.29%

Total Carbohydrates 43 g14.3%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet