How to make pancake from leftover cooked rice

Wondering what to do with last night’s leftover rice? Here is how you can turn them into a healthy breakfast! Cooked rice pancakes are prepared with a batter of cooked rice bound together with besan. You can add veggies to it that bring to bring crunch to it while adding green chillies and coriander will add to its flavours. You can serve it coriander green garlic chutney for a filling breakfast.

Ingredients required:     

• 2 cups leftover cooked rice (chawal)
• 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 (dahi)
• 2 tbsp finely chopped coriander (dhania)
• salt to taste
• 5 1/4 tsp oil for greasing and cooking

For serving

Coriander green garlic chutney

Preparation

Mix all the ingredients in a bowl to make a batter of dropping consistency using enough water. Now heat a non stick tava and grease it using ¼ tsp of oil. Pour a small of the batter on it and spread into a circular motion. Cook it from both the sides, till the colour turns golden brown. Once your pancake is ready you can serve hot with coriander green garlic chutney.

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