Vegetable Rice Pancakes
Transform your leftover rice into a flavorful and wholesome delight with these Vegetable Rice Pancakes! Packed with grated carrot, zucchini, aromatic cumin, and a touch of turmeric, these savory pancakes offer the perfect balance of nutrition and taste. The combination of all-purpose and rice flours ensures a crisp, golden exterior, while the cooked rice provides a soft, satisfying texture. Ready in just 35 minutes, these pancakes are easy to whip up and make for an excellent breakfast, brunch, or snack. Serve them warm with a dollop of yogurt or your favorite chutney for a deliciously vibrant dish that’s sure to become a family favorite. Perfect for quick meals and minimizing food waste, this recipe is a creative twist on classic savory pancakes!
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Ingredients
- 2 cups Cooked rice
- 1 medium Carrot (grated)
- 1 small Zucchini (grated)
- 1 small Onion (finely chopped)
- 1 small Green chili (finely chopped, optional)
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 cup All-purpose flour
- 0.25 cup Rice flour
- 0.5 teaspoon Cumin powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.5 cup Water
- 2 tablespoons Vegetable oil (for cooking)
Directions
Step 1
In a large mixing bowl, combine the cooked rice, grated carrot, grated zucchini, chopped onion, green chili (if using), and chopped cilantro.
Step 2
Add the all-purpose flour, rice flour, cumin powder, turmeric powder, and salt to the vegetable mixture. Mix well to evenly distribute the ingredients.
Step 3
Gradually add water to the mixture, stirring to form a thick batter that can hold its shape but is still spreadable.
Step 4
Heat a non-stick skillet or a flat griddle over medium heat and lightly grease it with vegetable oil.
Step 5
Scoop about 1/4 cup of batter onto the skillet and spread it gently into a round pancake shape, around 1/4 inch thick.
Step 6
Cook the pancake on one side for 3-4 minutes, or until the edges begin to look set and the bottom is golden brown. Flip it carefully with a spatula.
Step 7
Cook the other side for an additional 3-4 minutes until golden and cooked through.
Step 8
Transfer the cooked pancake to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.
Step 9
Serve the vegetable rice pancakes warm, accompanied by a dipping sauce like yogurt or chutney.
Nutrition Facts
| Serving size | (982.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1217.3 |
| Total Fat 30.4g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1274.3mg | 0% |
| Total Carbohydrate 210.7g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 12.2g | |
| Protein 23.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 150.0mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 1139.2mg | 0% |
Source of Calories