Rice Pancakes by @chieffoodieofficer

≈ 35 min

4 servings

🍚

370 g

Rice

🥛

60 ml

Curd

🍚

80 g

Rice flour

🧅

80 g

Onions

🌿

120 ml

Coriander

🧂

1.5 g

Salt

🫙

1.5 tsp

Jeera powder

🫙

1.5 tsp

Coriander powder

🌶️

4 g

Red chilly powder

💧

60 ml

Water

  1. Chop
    • onion
    • fresh coriander

    Finely chop 1/2 cup onion and 1/2 cup fresh coriander.

  2. Blend
    • cooked rice
    • curd
    • water

    Blend 2 cups cooked rice, 1/4 cup curd, and 1/4 cup water into a mostly smooth batter.

  3. Transfer
    • rice flour
    • Rice

    Transfer the rice batter to a mixing bowl and stir in 1/2 cup rice flour.

  4. Mix
    • onion
    • fresh coriander
    • salt

    Mix in the chopped onion, fresh coriander, salt, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, and 1 1/2 teaspoons red chilly powder.

  5. Heat
    • cooking oil

    Heat a lightly oiled pan over medium heat and spread about 1/4 of the batter into a round pancake.

  6. Cook

    Cook the pancake for 3 to 4 minutes until the underside is golden and the edges look set.

  7. Flip

    Flip the pancake and cook for 2 to 3 minutes until golden and cooked through.

  8. Serve

    Repeat with the remaining batter and serve the rice pancakes warm.

Rice Pancakes by @chieffoodieofficer

≈ 35 min

4 servings

🍚

370 g

Rice

🥛

60 ml

Curd

🍚

80 g

Rice flour

🧅

80 g

Onions

🌿

120 ml

Coriander

🧂

1.5 g

Salt

🫙

1.5 tsp

Jeera powder

🫙

1.5 tsp

Coriander powder

🌶️

4 g

Red chilly powder

💧

60 ml

Water

Preparation Steps

  1. Step 1/8

    Finely chop 1/2 cup onion and 1/2 cup fresh coriander.

    🧅onion
    🌿fresh coriander
    🔪knife
    🪵cutting board
    🥄measuring cups

  2. Step 2/8

    Blend 2 cups cooked rice, 1/4 cup curd, and 1/4 cup water into a mostly smooth batter.

    🍚cooked rice
    🥛curd
    💧water
    🥤blender
    🥄measuring cups

  3. Step 3/8

    Transfer the rice batter to a mixing bowl and stir in 1/2 cup rice flour.

    🍚rice flour
    🥣mixing bowl
    🥄spatula
    🥄measuring cups

  4. Step 4/8

    Mix in the chopped onion, fresh coriander, salt, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, and 1 1/2 teaspoons red chilly powder.

    🧅onion
    🌿fresh coriander
    🧂salt
    🫙ground cumin
    🫙ground coriander
    🌶️red chilly powder
    🥣mixing bowl
    🥄spatula
    🥄measuring spoons

  5. Step 5/8

    Heat a lightly oiled pan over medium heat and spread about 1/4 of the batter into a round pancake.

    🫗cooking oil
    🥄ladle
    🥄spatula

  6. Step 6/8

    Cook the pancake for 3 to 4 minutes until the underside is golden and the edges look set.

    🥄spatula

  7. Step 7/8

    Flip the pancake and cook for 2 to 3 minutes until golden and cooked through.

    🥄spatula

  8. Step 8/8

    Repeat with the remaining batter and serve the rice pancakes warm.

    🥄ladle
    🥄spatula

Composition

Ingredients

Types

Dairy, Grains, Vegetables, Seasonings, Liquids

Ingredients

Rice, Curd, Rice flour, Onions, Coriander, Salt, Jeera powder, Coriander powder, Red chilly powder, Water

Notes

Salt (as per taste), Water (approx)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

240 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 43g, Fat: 5g, Fiber: 2g, Sugar: 2g

Nutritional Information

Minerals

Calcium: 80mg, Iron: 1.5mg, Potassium: 170mg, Sodium: 190mg

Vitamins

Vitamin C: 3mg, Vitamin B6: 0.15mg, Folate: 20mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

mixing bowl, blender, measuring cups, measuring spoons, knife, cutting board, spatula, ladle

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Breakfast, Snack

Occasions

Breakfast, Brunch, Weekday

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian, South Indian

Geographic

India, South Asia

Various

Aspect

Texture

Soft, Tender, Light, Crisp-edged

Flavors

Savory, Spicy, Tangy, Herbaceous, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat in a dry pan or microwave until hot), freezer : 2 months (Separate pancakes with parchment paper,Store in a freezer-safe airtight container,Reheat from thawed or frozen until hot)