Cooked Rice Pancake Recipe | How To Make Cooked Rice Pancake Recipe

My mother used to make these adorable little rice pancakes when we were kids. Instead of throwing away any leftover rice from the previous night, this special breakfast treat would be made with it. They’re not spectacular, but they offer a welcome variation from the usual morning fare and are much simpler to make than classic pancakes.

When you only have a few cups of leftover rice, this small batch dish is ideal. This recipe yields three little pancakes in two servings. Simply adjust the serving size in the recipe card below to prepare a larger batch, and the ingredient amounts will adjust to reflect your new desired serving size.

Print

Cooked Rice Pancake Recipe | What Is The Recipe Of Cooked Rice Pancake

Cuisine Indian

Author Rashmi Sharma

Ingredients

• 2 cups leftover cooked rice
• 5 tbsp grated carrot
• 5 tbsp finely chopped spring onions whites and greens
• ½ cup shredded cabbage
• ¼ cup whole wheat flour
• ½ cup besan
• ½ tsp turmeric powder
• ¼ tsp asafoetida
• 2 tsp finely chopped green chillies
• 2 tbsp curds
• 2 tbsp finely chopped coriander
• Salt to taste
• Oil for greasing and cooking
• For serving
• Green chutney

Instructions

1. Combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water.
2. Heat a non-stick tava (griddle) and grease it with little oil.
3. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle.
4. Cook on both sides, using little oil, till it turns golden brown in colour from both the sides.
5. Repeat steps 2 to 4 to make 9 more pancakes. Serve immediately with green chutney.

Tips:

• Rice Texture: The rice should be a bit sticky but not mushy. Leftover rice works best because it’s less wet and easier to bind with the flour.
• Customize the Vegetables: You can add finely chopped bell peppers, peas, or zucchini to the batter for added nutrition and texture.
• Vegan Version: Skip the egg and use a vegan binder like ground flaxseeds or chia seeds mixed with water.
• Spices: You can add more spices like cumin powder, turmeric, or garam masala for an Indian twist to the pancakes.
• Crispiness: If you want extra crispy pancakes, add a little rice flour or cornstarch to the batter.

Variations:

• Cheese Rice Pancakes: For a cheesy version, add grated cheese like mozzarella, cheddar, or parmesan to the batter. These will give the pancakes a gooey, melty center.
• Spicy Rice Pancakes: Add finely chopped green chilies, black pepper, and some chili flakes to the batter for a spicy kick.
• Sweet Rice Pancakes: For a sweet twist, add a tablespoon of sugar, cinnamon, and some mashed bananas to the batter, and serve with honey or maple syrup.

Cooked Rice Pancakes are a great way to repurpose leftover rice into a new and delicious dish. They’re crispy, savory, and incredibly satisfying!