These Healthy Rice Pancakes are a wholesome and flavorful twist on traditional pancakes, made with soaked rice and a medley of fresh vegetables. Perfect for a nutritious breakfast or snack, these pancakes are light, crispy, and packed with goodness.
Ingredients
Instructions
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Begin by grinding the soaked rice along with 2 green chilies, 1/2 inch ginger, and salt. Add water as needed to achieve a thick batter consistency.
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Once the rice batter is ready, add 2 cold boiled potatoes to the grinder and blend until well combined.
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Transfer the batter to a mixing bowl and add 2 tsp of semolina (suji) and a packet of Eno. Mix the batter well and let it sit for about 1 minute to allow it to rise.
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To the batter, add 1/2 cup of chopped onion, along with chopped capsicum, carrot, and coriander. Mix all the ingredients thoroughly.
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Heat a non-stick pan and add 1/2 tsp of oil and a pinch of sesame seeds.
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Ladle a portion of the batter onto the pan and gently flatten it to form a pancake.
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Cover the pan with a lid and cook the pancake over low flame for about 2-3 minutes. Flip the pancake and cook the other side until crispy and golden.
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Once bubbles appear on the upper side of the pancake, indicating that the bottom side is crisp, flip it over and cook for an additional 2-3 minutes without covering.
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Repeat the process with the remaining batter to make more pancakes.
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Serve the Healthy Rice Pancakes hot with coconut chutney or a chutney of your choice.
Note
- Ensure that the rice batter is of a thick consistency to achieve the desired pancake texture.
- Using cold boiled potatoes enhances the binding and texture of the pancakes.
- Letting the batter rest with Eno allows the pancakes to become light and fluffy.
- Customize the vegetables and spices according to your taste preference.
- Serve the pancakes immediately for the best taste and texture.