Cucumber Pancakes

Tarla.Dalal's picture

Feb. 27, 2017

This innovative rice flour pancake with lovely specks of cucumber and spinach is sure to become one of your favourite breakfast options, thanks to its sheer simplicity and ease of preparation. Remember to squeeze the water out of the cucumber completely, to make sure that your pancakes do not get soggy. These Cucumber Pancakes taste delightful with green chutney, and since they are so easy to prepare you need not restrict the option to breakfast you can prepare it anytime you see a hungry face entering home from work or play!


Cucumber 1/3 Cup (5.33 tbs)
Salt To Taste
Rice flour 1/2 Cup (8 tbs)
Palak 2 Tablespoon , shredded
Fresh curd 2 Tablespoon
Chilli powder 1/2 Teaspoon
Turmeric powder 1 Pinch
Oil 2 Teaspoon (for greasing and cooking)



1. Combine the cucumber and salt in a plate, mix well and keep aside for 10 minutes.

2. Squeeze out the water from cucumber and combine all the remaining ingredients in a bowl.

3. Add enough water (approx. cup) and mix well to make a smooth batter.

4. Heat a non-stick mini uttapa pan and grease it lightly using tsp of oil.

5. Pour a spoonful of the batter into each uttapa mould and cook them on both the sides using tsp of oil.

6. Repeat with the remaining batter to make more pancakes in 1 more batch.


7. Serve immediately with green chutney.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 77Calories from Fat 5

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 106 mg4.42%

Total Carbohydrates 16 g5.3%

Dietary Fiber %


Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet