Introduction

 

Hey everyone, it's Chef Ajay Chopra here, and I'm thrilled to share a delightful breakfast recipe with you today. Breakfast has always been a special part of my day, and I understand the struggle of finding quick and easy options, especially during busy mornings. That's why I'm excited to introduce you to these healthy and flavorful Rice Pancakes made in the Indian style.

 

I remember the first time I tried making these pancakes. It was a hectic morning, and I needed something quick yet nutritious. So, I decided to experiment with some leftover rice and a few basic ingredients. To my surprise, the result was not just delicious but also incredibly satisfying. Since then, these pancakes have become a staple in my breakfast rotation, and I can't wait to share the recipe with you all.

 

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Recipe of Rice Pancakes

 

Portions serving: 4-5 pax
Preparation time: 10 hours for rice to soak.
Cooking time: 30 minutes
Calories: 132 cal per portion

 

 

Ingredients:

 

• Rice - 1 cup
• Water - as required
• Salt - ½ tbsp
• Ginger - ½ inch piece
• Green chilli - 2 pieces
• Potato (boiled) - 2 pieces
• Suji (semolina) - 2 tbsp
• Eno (fruit salt) - 1 tsp
• Onion - ½ cup (finely chopped)
• Carrot - ½ cup (grated)
• Capsicum - ¼ cup (chopped)
• Fresh coriander - 1 tbsp (chopped)
• Oil - 2 tbsp
• Sesame seeds - 1 tbsp

 

 

Method:

 

Soaking the Rice:

1. Wash the rice thoroughly and soak it in water overnight (approximately 10 hours). This will allow the rice to soften and make it easier to grind into a smooth batter.

Preparing the Batter:

1. After the soaking time is over, strain the water from the rice and transfer the rice to a mixer jar.
2. Add ginger, green chilli, boiled potatoes, and a little water to the mixer jar with the rice.
3. Grind the mixture into a smooth batter. The ginger and green chilli will add flavour to the pancakes.

Mixing the Ingredients:

1. Transfer the ground rice batter to a mixing bowl.
2. Add suji (semolina) to the batter, which will give the pancakes a nice texture.

Adding Vegetables:

1. Now, add chopped onions, chopped capsicum, grated carrot, and chopped coriander to the batter.
2. Gently mix all the ingredients together until well combined. The vegetables will add colour, crunch, and nutrition to the pancakes.

Preparing the Pan:

1. Heat a flat pan on the stove and add oil to it.
2. Sprinkle a pinch of sesame seeds on the hot oil for added flavour.

Cooking the Pancakes:

1. Pour a ladleful of the prepared batter onto the hot pan to form a pancake. You can adjust the size as per your preference.
2. Cover the pan with a lid to cook the pancake evenly.
3. Cook the pancake on medium-low flame for 1-2 minutes until the bottom side becomes crispy.

Flipping and Cooking:

1. Once the bottom side of the pancake is crispy and golden brown, carefully flip it to cook the other side.
2. Cook the pancake on the other side for another 1-2 minutes until it turns golden brown as well.

Repeat the Process:

1. Repeat the process with the remaining batter, adding oil and sesame seeds for each pancake.

Serving the Rice Pancakes:

1. Once all the rice pancakes are cooked, transfer them to a serving plate.
2. Rice pancakes can be served hot with a variety of accompaniments such as chutney, ketchup, or yoghurt.

 

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About the Recipe

 

Rice Pancakes are a simple yet delicious breakfast option made with soaked rice and a few spices. The batter is prepared by grinding soaked rice along with ginger, green chili, and boiled potatoes, resulting in a smooth and thick consistency similar to dosa batter. The addition of semolina (suji) and eno (fruit salt) lends a fluffy texture to the pancakes, while sesame seeds add a crunchy topping.

 

 

Cooking Tips

 

1. Soaking Rice: Ensure that you soak the rice overnight to soften them, making it easier to grind into a smooth batter the next morning.

2. Boiling Potatoes: Boil the potatoes in advance and allow them to cool completely before adding them to the batter. Hot potatoes can make the batter sticky and affect the texture of the pancakes.

3. Consistency of Batter: Maintain a thick batter consistency to ensure that the pancakes hold their shape and crisp up evenly during cooking. Add water gradually while grinding to achieve the desired thickness.

4. Cooking on Low Flame: Cook the pancakes on a low flame with the lid closed to ensure even cooking and crispiness on both sides.

5. Adding Toppings: Experiment with different toppings such as chopped vegetables or cheese to customize the flavor of the pancakes according to your preference.

 

 

Pairing Guide

 

Rice Pancakes pair well with a variety of accompaniments such as coconut chutney, tomato chutney, or even a simple yogurt dip. You can also enjoy them with a hot cup of masala chai for a comforting breakfast experience. These versatile pancakes can also be served as a snack or appetizer, making them perfect for any time of the day.

 

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Frequently Asked Questions about Rice Pancakes

 

1. Can I use leftover rice to make these pancakes?

   • Yes, leftover rice works well for this recipe. Simply soak the rice for a shorter duration or skip soaking altogether if using cooked rice.

2. Is it necessary to use eno (fruit salt) in the batter?

   • Eno helps in making the pancakes fluffy and light. However, if you don't have eno, you can substitute it with baking soda.

3. Can I make the batter in advance and store it for later use?

   • While it's best to make the batter fresh for optimal taste and texture, you can store it in the refrigerator for a day or two. Just make sure to give it a quick stir before cooking the pancakes.

4. What other spices can I add to the batter for extra flavor?

   • Feel free to experiment with spices like cumin powder, turmeric, or garam masala to enhance the flavor of the pancakes according to your taste preference.

5. Can I make these pancakes without potatoes?

   • Potatoes help in binding the batter and adding a soft texture to the pancakes. However, you can omit them if preferred or substitute with mashed tofu or cooked lentils for a similar effect.

6. Can I make the pancakes gluten-free?

   • Yes, you can use gluten-free rice flour instead of soaked rice to make gluten-free pancakes. Adjust the consistency of the batter accordingly.

7. Are these pancakes suitable for vegan diets?

   • Yes, these pancakes are naturally vegan since they are made with plant-based ingredients like rice, potatoes, and spices.

8. Can I freeze the cooked pancakes for later use?

   • Yes, you can freeze the cooked pancakes in an airtight container for up to a month. Reheat them in a toaster or oven before serving.

9. What should be the thickness of the pancakes?

   • Aim for a medium thickness while spreading the batter on the pan to ensure even cooking and a crispy exterior.

10. Can I make mini pancakes with this batter?

    • Absolutely! You can make smaller-sized pancakes or uttapams using the same batter, perfect for serving as appetizers or snacks.

 

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