Leftover Rice Pancake | Rice Pudla

Quick, easy and delicious veggie rice pancake! Made with leftover rice, curd, veggies and spices. The perfect way to repurpose leftover rice.

Quick, easy and delicious veggie rice pancake! Made with leftover rice, curd, veggies and spices. The perfect way to repurpose leftover rice.

This veggie rice pancake recipe is versatile that can be adapted with various vegetables, spices and seasonings. Cooked to golden brown perfection. The result is a savory pancake that can be served as breakfast, a snack, or even a light meal. It’s a delicious meal that everyone is sure to love!

Here I am sharing easy and delicious Veggie Rice Pancake recipe with step-by-step instructions and video. This recipe needs very less time to prepare and you can use any vegetable of your choice.

This is a great way to reduce food waste and create something delicious out of leftover rice! You can serve it with green chutney, ketchup or any sauce of your choice.

Recipe video for Leftover Rice Pancake :-

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How to make Leftover Rice Pancake :-

In a mixing bowl add leftover rice along with besan, curd, onion, grated carrot, ginger garlic green chili paste, turmeric, red chili powder, oil, coriander leaves and mix everything well. Do not add any water.

The consistency of batter should be slightly thick.

Heat non stick tawa or griddle over medium heat.

Once hot spread the batter on tawa with the help of back of the spoon. Spread it gently to form a pancake.

Drizzle some oil and cook until it turns golden brown, then flip and cook the other side. Make sure not to flip it too many times.

Once both sides are cooked and crispy, remove the pancake from the pan.

Serve hot with green chutney, ketchup or any sauce of your choice.

Tips :-

You can add any vegetable of your choice.

If you want to make it vegan, replace yogurt with water or vegan yogurt.

Cook the pancakes on medium heat to ensure they cook through without burning.

The consistency of batter should be slightly thick.

Adjust spice level as per your taste.

Leftover Rice Pancake | Rice Pudla

Recipe by Divya PatelCourse: Breakfast, SnacksCuisine: Indian

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

Quick, easy and delicious veggie rice pancake! Made with leftover rice, curd, veggies and spices. The perfect way to repurpose leftover rice.

Ingredients

• 1 Cup Leftover Rice

• ¼ Cup Besan/Gram Flour

• 3 Tbsp Curd/Yogurt

• 2 Tbsp Onion (finely chopped)

• 2 Tbsp Carrot (grated)

• ¼ Tsp Ginger Garlic Green chili paste

• 1/8 Tsp Turmeric

• 1/8 Tsp Red Chili Powder

• 1 Tbsp Oil

• Coriander Leaves/Cilantro (finely chopped)

Directions

• In a mixing bowl add leftover rice along with besan, curd, onion, grated carrot, ginger garlic green chili paste, turmeric, red chili powder, oil, coriander leaves and mix everything well. Do not add any water. The consistency of batter should be slightly thick.
• Heat non stick tawa or griddle over medium heat.
• Once hot spread the batter on tawa with the help of back of the spoon. Spread it gently to form a pancake.
• Drizzle some oil and cook until it turns golden brown, then flip and cook the other side. Make sure not to flip it too many times.
• Once both sides are cooked and crispy, remove the pancake from the pan.
• Serve hot with green chutney, ketchup or any sauce of your choice.
   

Notes :-

• You can add any vegetable of your choice.
• If you want to make it vegan, replace yogurt with water or vegan yogurt.
• Cook the pancakes on medium heat to ensure they cook through without burning.
• The consistency of batter should be slightly thick.
• Adjust spice level as per your taste.