cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables |
by Tarla Dalal
Added to 429 cookbooks
This recipe has been viewed 202569 times
cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with 19 amazing images.
cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables is a simple fare which kids and adults both will take pleasure in enjoying as a breakfast. Learn how to make leftover rice pancakes.
To make cooked rice pancakes, combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle. Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 4 to make 9 more pancakes. Serve the cooked rice pancake immediately with green chutney.
Here is a great way to convert last night’s leftover rice into a healthy breakfast! Indian rice pancake with vegetables are made with a batter of cooked rice bound together with besan. The addition of veggies brings in crunch along with nutrients while green chillies and coriander add a flavourful touch.
The leftover rice pancakes with colourful veggies and a host of flavorful masalas is not only easy to make but also has melt-in-the-mouth delicate flavors. Serve it with coriander green garlic chutney for a filling breakfast that will keep you going for hours.
If you like cooked rice pancakes, you can also try other leftover rice recipes like baby corn and capsicum rice and curd rice.
Tips for cooked rice pancakes. 1. The batter for the pancakes should be thick enough to spread well. The quantity of the water depends on the quality of the flour used. So if the batter is too thick, add very little water. 2. If the batter has turned out to be slightly runny, then add 1 to 2 tbsp. of besan and mix well. 3. Carrot, cabbage and spring onions can be replaced with any greens like chopped fenugreek leaves or chopped spinach. 4. To make it gluten-free add rice flour or any other flour like ragi or bajra. 5. After spreading the batter in the beginning, let it cook for a while. Flipping it too early or too many times will result in breaking of rice pancakes. 6. Serving immediately is advised to enjoy its texture.
Enjoy cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with step by step photos.
Add your private note
Cooked Rice Pancakes, Leftover Rice Pancakes recipe - How to make Cooked Rice Pancakes, Leftover Rice Pancakes
Preparation Time: Cooking Time: Total Time:
10Makes 10 pancakes
For cooked rice pancake- To make cooked rice pancake combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water.
- Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil.
- Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle.
- Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour from both the sides.
- Repeat steps 2 to 4 to make 9 more pancakes.
- Serve the cooked rice pancake immediately with green chutney.
Cooked Rice Pancakes, Leftover Rice Pancakes recipe with step by step photos
-
Like cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | then see our collection of Indian pancake recipes. Below are some recipes we love.
-
Cooked rice pancakes is made of 2 cups leftover cooked rice, 5 tbsp grated carrot, 5 tbsp finely chopped spring onions whites and greens, 1/2 cup shredded cabbage, 1/4 cup whole wheat flour (gehun ka atta), 1/2 cup besan (bengal gram flour), 1/2 tsp turmeric powder (haldi), 1/4 tsp asafoetida (hing), 2 tsp finely chopped green chillies, 2 tbsp low-fat curds, 2 tbsp finely chopped coriander (dhania), salt to taste and 5 1/4 tsp oil for greasing and cooking.
-
The batter for the pancakes should be thick enough to spread well. The quantity of the water depends on the quality of the flour used. So if the batter is too thick, add very little water.
![]()
-
If the batter has turned out to be slightly runny, then add 1 to 2 tbsp. of besan and mix well.
![]()
-
Carrot, cabbage and spring onions can be replaced with any greens like chopped fenugreek leaves or chopped spinach.
![]()
-
To make it gluten-free add rice flour or any other flour like ragi or bajra.
![]()
-
After spreading the batter in the beginning, let it cook for a while. Flipping it too early or too many times will result in breaking of rice pancakes.
![]()
-
Serving immediately is advised to enjoy its texture.
![]()
-
To make batter for cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | in a deep bowl take 2 cups leftover cooked rice. If you are using refrigerated rice and they are not soft, then sprinkle little water and microwave them for a minute and break them nicely.
![]()
-
Add grated carrot.
![]()
-
Add finely chopped spring onion whites and greens.
![]()
-
Add shredded cabbage. You can add any vegetables of your choice that are easily available just make sure to chop them finely or shred them, so you can easily spread the rice pancake batter without breaking. Finely chopped fenugreek leaves, spinach leaves, bellpepper, capsicum, shredded beetroot, carrot, radish and bottle gourd are some of my favorite vegetables.
![]()
-
Add whole wheat flour. To make it gluten-free add rice flour or any other flour like ragi or bajra.
![]()
-
Add besan. Besan or gram flour acts as a binding agent, bringing together all the ingredients easily for making leftover rice pancakes.
![]()
-
Add turmeric powder and asafoetida. Hing prevents the formation of intestinal gas and also cures digestive malfunctioning generally caused due to rice.
![]()
-
Add finely chopped green chillies. If you are making this for kids then avoid adding chopped chillies and add red chilli powder or green chilli paste instead.
![]()
-
Add curds. I have made use of fresh homemade curd made using this detailed recipe with step by step images of How To Make Curd Or Dahi At Home. They help in making the bhaat na poodla soft.
![]()
-
Add finely chopped coriander.
![]()
-
Add salt to taste and approx. 1 cup of water. If mistakenly you add more water and the batter looks very runny then add a tbsp of besan. Also, many people have a habit of adding salt while cooking rice so, at this stage add salt accordingly.
![]()
-
Combine all the ingredients in a bowl and mix well to make a batter of dropping consistency.
![]()
-
To prepare cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | heat a non-stick tava (griddle) and grease it with 1/4 tsp of oil.
![]()
-
Pour a ladleful of the batter on it.
![]()
-
Spread into a circular motion to make a 100 mm. (4") diameter circle.
![]()
-
Cook on one side and apply 1/2 tsp of oil. It is important to cook the rice pancakes on a medium or low flame as it might get brown from outside immediately and remain uncooked from inside.
![]()
-
Flip it carefully and cook till it turns golden brown in colour from both the sides. Flipping them too early or too many times will result in breaking of rice pancakes. Press it lightly with the help of spatula while cooking for even browning.
![]()
-
Repeat steps 2 to 5 to make 9 more cooked rice pancakes.
![]()
-
Serve cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | immediately with green chutney.
![]()
-
Leftover pav, chapati, rice can easily be converted into delicious recipes. Check out our Breakfast using Leftovers recipes to explore quick and easy recipes. Rice pancakes is an easy breakfast or evening snack recipe made using leftover rice. Here are some more recipes using leftover rice that you can make quickly when in haste:
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per pancake
| Energy | 93 cal |
| Protein | 3.1 g |
| Carbohydrates | 16.1 g |
| Fiber | 2.5 g |
| Fat | 1.8 g |
| Cholesterol | 0 mg |
| Sodium | 12 mg |
Review count
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
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
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe