This Veggie Rice Pancake is a fuss-free pancake for breakfast as well as for brunch and is super delicious and healthier than most because it uses lots of veggies and less oil than most pancake recipes.
I’m wondering that do you guys ever wonder how on earth my recipes end up with a success? and by success, I meant, without a fail? well, first of all, this is certainly not the case. Secondly, the kitchen fails are real and it happens with me from time to time, which is actually a good thing because, in the end, it benefits me.
Fear not, my friends, I won’t let the same mistakes happen with you. hence, you can say that, by the time I write any blog, even the smallest blunders have been removed.
In this recipe, I kinda did a silly mistake, when I scooped a batter on my steel kadhai, the pancake breaks into pieces. now the mistake was, I made the pancake on my steel kadhai rather than on non-stick pan.
Hence kids, make this Pancake on non-stick pan
Anyway, Let’s just focus on this Om-nom-nom recipe so when I say pancake I actually mean Veggie Rice Pancake because generally a normal pancake made from eggs, oil, milk, all-purpose flour and sugar.
BUT, I made this from Rice (yes, I’m using rice because I love rice.) and veggies, y’all!!! This is like the super healthiest breakfast I’ve ever made. (not gonna lie, I’m totally fangirling over this recipe.)
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Veggie Rice Pancake
- 150 gm Rice
- 4 tbsp Curd
- 2 Medium-size boiled potato
- 2 tbsp Capsicum (chopped)
- 2 tbsp Carots (finely chopped)
- 2 tbsp Coriander leaves (chopped)
- 1 Medium-sized onion (chopped)
- 1 Medium-sized tomato (chopped)
- 3 Green chilli (chopped)
- 2 inch Grated ginger
- 5-6 Curry leaves (chopped)
- 1/2 tsp Cumin seeds
- 1/4 tsp Black pepper powder
- Salt as required
- 1 Green packet Eno
STEPS TO MAKE VEGGIE RICE PANCAKE
Rinse 150 gm rice until the water becomes clear and soak the rice in enough water for 3 hours.
In the grinder, add rice and 4 tbsp curd (curd should be a little sour). grind into a fine paste.
Afterwards, add 2 medium-size boiled potato (potato is the great binding agent). grind into a smooth thick paste.
Transfer the batter to a bowl and add 2 tbsp chopped capsicum, 2 tbsp finely chopped carrots, 2 tbsp chopped coriander leaves, 1 chopped medium-sized onion, 1 chopped medium-sized tomato, 3 chopped green chilli and 2 inches grated ginger.
Now, add 5-6 chopped curry leaves, 1/2 tsp cumin seeds, 1/4 tsp black pepper powder and salt as required. mix everything very well.
To make the batter more fluffy, add 1 packet green Eno and 1 tbsp water. mix well.
Grease some vegetable oil in a pan. scoop the batter onto it, using approximately 1/2 cup for each pancake and spread batter into a round. cover the pan with a lid and cook for 4 mins on low flame.
Sprinkle some oil on the top and flip it over. cover the pan again and cook for another 3 mins. Take it out and place it on the plate.
Repeat the process for remaining batter likewise.
Serve Veggie Rice Pancake hot along with sauce or chutneys or with raita in the morning and enjoy!
WATCH THIS VIDEO ON HOW EASY IT IS TO MAKE VEGGIE RICE PANCAKE AT HOME!
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