rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes |
by Tarla Dalal
Added to 254 cookbooks
This recipe has been viewed 106071 times
These instant pancakes require no advance preparations. Just whip them up in time for a quick breakfast or tuck them into your child’s tiffin box. Besan and potatoes act as binding agents and ensure the pancakes are of the right texture.
Method- Combine all the ingredients along with approx. 1¼ cups of water in a deep bowl and mix well.
- Grease a non-stick tava (griddle) with a little oil, pour a ladleful of the batter on it and spread in a circular motion to form 125 mm. (5”) diameter thick circle.
- Cook it, using a little oil, till they turns crisp and golden brown in colour from both sides.
- Repeat with the remaining batter to make 3 more pancakes.
- Serve immediately.
Rice and Cucumber Pancakes recipe with step by step photos
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like rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes | Breakfast is the most important meal of the day and our website has vast collection of breakfast recipes ranging from South-Indian snacks, Punjabi stuffed parathas to various Indian pancakes and chilla recipes . Here is a list of Indian eggless savoury pancake recipes:
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what is rice and cucumber pancakes made of ? See below image of list of ingredients for rice and cucumber pancakes.
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In a bowl put 1/2 cup rice flour (chawal ka atta). Rice flour is naturally gluten-free, making it a suitable option for people with gluten sensitivities or celiac disease. Rice flour contributes to a lighter and crispier texture in the pancakes compared to using wheat flour. This complements the refreshing coolness of the cucumber and creates a pleasant contrast in every bite.
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Add 1/4 cup grated cucumber. Cucumber is mostly water, adding moisture to the batter. This helps create pancakes that are soft and tender on the inside, rather than dry and crumbly. Cucumber has a mild, refreshing flavor that complements the savory taste of the rice flour and other spices used in the recipe.
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Add 1/4 cup peeled and grated potatoes. Grated potatoes act as a binding agent in the rice and cucumber pancake batter. When cooked, the grated potatoes contribute to a slightly crispy and golden brown exterior on the pancakes.
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Add 2 tbsp besan (bengal gram flour). Besan flour is naturally gluten-free, making it a perfect choice for creating a cohesive batter without wheat flour. A higher ratio of besan can create a denser and chewier pancake.
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Add 2 tbsp finely chopped coriander (dhania). Coriander leaves have a slightly citrusy aroma that adds another layer of pleasant fragrance to the pancakes.
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Add 2 tsp finely chopped green chillies. Green chilies add a touch of heat and a fresh, grassy flavor to the pancakes.
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Add salt to taste. We added 1/4th tsp salt.
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Gradually add approx. 1/2 cups of water to make a batter.
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Mix well.
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Grease a non-stick tava (griddle) with a little oil.
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Pour a ladleful of the batter on it and spread in a circular motion to form 125 mm. (5”) diameter thick circle.
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Cook it, using a little oil.
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Till they turns crisp and golden brown in colour from both sides.
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Serve immediately.
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In a bowl put 1/2 cup rice flour (chawal ka atta). Rice flour is naturally gluten-free, making it a suitable option for people with gluten sensitivities or celiac disease. Rice flour contributes to a lighter and crispier texture in the pancakes compared to using wheat flour. This complements the refreshing coolness of the cucumber and creates a pleasant contrast in every bite.
![]()
-
Add 1/4 cup grated cucumber. Cucumber is mostly water, adding moisture to the batter. This helps create pancakes that are soft and tender on the inside, rather than dry and crumbly. Cucumber has a mild, refreshing flavor that complements the savory taste of the rice flour and other spices used in the recipe.
![]()
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Add 1/4 cup peeled and grated potatoes. Grated potatoes act as a binding agent in the rice and cucumber pancake batter. When cooked, the grated potatoes contribute to a slightly crispy and golden brown exterior on the pancakes.
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Accompaniments
Nutrient values (Abbrv) per pancake
| Energy | 56 cal |
| Protein | 1.3 g |
| Carbohydrates | 11.7 g |
| Fiber | 1 g |
| Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 3.5 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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