rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes |
by Tarla Dalal
Added to 256 cookbooks
This recipe has been viewed 109778 times
rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes | with 15 amazing images.
These light and flavourful rice and cucumber pancakes are a perfect option for a healthy breakfast, lunch, or snack. Made with grated cucumber, grated potatoes and rice flour, they offer a delightful textural contrast - crispy on the outside and slightly chewy on the inside. The addition of cucumber keeps them cool and refreshing, making them ideal for warm weather.
Here's a quick note to get you started:
•Simple Ingredients: Rice flour, cucumber, grated potatoes , spices, and a touch of oil are all you need for the base. You can customize them further with herbs, grated vegetables, or a squeeze of lemon juice.
•Quick and Easy: The batter comes together in minutes, and the pancakes cook up quickly in a hot pan.
•Healthy Option: Packed with protein from rice flour and the hydrating benefits of cucumber, these pancakes are a nutritious and satisfying choice.
•Versatile: Enjoy rice and cucumber pancakes plain, with a dollop of curd, low fat curds or green chutney, or top them with your favorite savory or sweet toppings.
Pro tips for rice and cucumber pancakes. 1. 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. 2. 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.
Enjoy rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes | with step by step photos.
For rice and cucumber pancakes- To make rice and cucumber pancakes, in a bowl add rice flour, grated cucumber, grated potatoes, besan, coriander, green chillies and salt to taste.
- Gradually add 1/2 cup of water in a deep bowl and mix well. Keep batter aside.
- 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 5 more pancakes.
- Serve the rice and cucumber pancakes immediately with green chutney.
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.
![]()
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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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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
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5 of 10 users found this review useful
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