Leftover rice pancakes

Name: Leftover rice pancakes
Total time: 1200 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 2 cups leftover cooked rice (chawal; 1/2 cup besan (gram flour); 1/2 cup suji(semolina); 2 onions finely chopped; 2 green chillies; 1/2 tsp haldi powder(turmeric); 1/2 tsp red chilli pwd; 1/4 tsp asafoetida (hing); 2 tbsp low fat curds (dahi); 2 tbsp finely chopped coriander leaves; 5 tsp oil for greasing and cooking; 1/2 tbsp salt; 1/2 inch ginger

Monika Jain @monika_jain

#CA26

Monika Jain @monika_jain

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Ingredients

20 mins

10 servings

2 cupsleftover cooked rice (chawal
1/2 cupbesan (gram flour)
1/2 cupsuji(semolina)
2onions finely chopped
2green chillies
1/2 tsphaldi powder(turmeric)
1/2 tspred chilli pwd
1/4 tspasafoetida (hing)
2 tbsplow fat curds (dahi)
2 tbspfinely chopped coriander leaves
5 tspoil for greesing and cooking
1/2 tbspsalt
1/2 inchginger

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Steps

20 mins

1

Take a mixer jar.Add leftover rice,besan,curd,suji and green chillies in it.make a batter of dropping consistency using approx. 1 cup of water.
2

Add ginger Now pour a batter in a bowl.Add finely chopped onions,chopped coriander keaves,haldi,red chilli powder,salt mix well to make a batter of dropping consistency.
3

Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil.
Pour a ladleful of the batter on it and spread into a circular motion to make a circle.
4

Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour from both the sides.
Repeat steps 2 to 4 to make 9 more pancakes.
5

Serve the leftover rice pancake immediately with green chutney and tomato chutney