Wednesday, November 5, 2014


#CookeRiceCorianderPancake : I usually cook rice just enough for me and my husband for lunch. The other day he couldn't come back from work for lunch. So some left over cooked rice was there. He doesn't like to take rice for dinner. When I was scratching my head what to do with the left over rice, my dear daughter gave me this idea. I immediately swung into action and prepared spicy healthy green pancake.
Now I would like to present before you how I made those pancakes.

Cooked rice coriander pancake

1 cupCooked Rice
1/4 cupRice flour
1/4 cupAmaranth flour [ optional ]
1/4 cupMint leaves
1/2 cupCoriander leaves
8 to 10Spinach leaves
3 or 4Green chilly [ adjust ]
1 TspCumin seeds
1 TspSalt

Oil to spread dough on a plastic sheet and to make pancakes.

Method :
Wash all the leaves and take in a mixie jar.
To that add green chilly, cumin, salt and grind coarsely.
Now add rice and grind into a smooth paste.
Transfer into a wide mouthed vessel.
Now add rice flour and amaranth flour.
Adjust salt.
Knead into a slightly tight dough.
If the dough seems to be soggy, then add some more rice flour.
Divide equally into a big palm sized balls.

Heat a tawa on a stove over a medium flame.

Take a banana leaf or a clean & dry plastic sheet.
Apply oil over it.
Spread the dough into a pancake by hand after greasing fingers with oil.

Transfer the pancake gently over the oiled tawa.
Sprinkle some oil over the pancake.
Cook well on both sides.
Cooked rice coriander pancake Cooked rice coriander pancake
Transfer on to a serving plate.
Repeat the process to make other pancakes also.
Relish with any chutney or with tomato sauce.

Cooked rice coriander pancake

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