Rice pancake/ Vegetable rice pancake

 Rice pancake/ Vegetable rice pancake 

Quick tips -

1. Adjust spices to taste.

2. Soak rice for 4 hours.

3. Add veggies to choice. 

Ingredients -

1 cup rice

2 green chilli

1/2 inch ginger

As needed water

2 boiled chopped potatoes 

To taste salt

1/2 tsp red chilli powder

1/2 tsp oregano

1 tsp chilli flakes

1/2 tsp mustard seeds

1/4 tsp baking soda

1 onion chopped 

1 tomato chopped

1 capsicum chopped

1/2 cup palak chopped 

4 tbsp coriander leaves chopped

As needed oil 

Method -

1. Wash and soak rice for 4 hours. Drain it and keep aside.

2. Take a grinder jar add soaked rice, green chilli, ginger and grind it.

3. Add little  water. Grind it to a smooth paste.

4. Add chopped potatoes.

5. Add little water if required.

6. Grind it to a smooth paste.

7. Transfer it to a bowl. Add more water if required. Consistency of the batter should be like normal pancake batter thick but flowing.

8. Add salt and red chilli powder.

9. Add mushrooms, onion, tomato and capsicum.

10. Add cabbage and coriander leaves.

11. Add palak and mix well.

12. Add oregano, red chilli flakes, mustard seeds, baking soda. Mix well.

13. Mix well. Incase the batter us too thick add little water to adjust the consistency.

14. Heat pan. Add a ladleful of batter in the pan. Spread it.

15. Drizzle oil on the sides. 

16. Cover and cook on medium low flame. 

17. Open the lid and drizzle few drops of oil if required. 

18. Change the side.

19. Cover and cook for 3 minutes.

20. Open the lid and cook from both sides till golden.

21. Rice pancake is ready. Transfer it to a serving plate. Serve hot with ketchup.

Cook, Click & Post before you have a toast!