Cooked-Rice-Coriander-Pancake

#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.

Ingredients:
1 cup	Cooked Rice
1/4 cup	Rice flour
1/4 cup	Amaranth flour [ optional ]
1/4 cup	Mint leaves
1/2 cup	Coriander leaves
8 to 10	Spinach leaves
3 or 4	Green chilly [ adjust ]
1 Tsp	Cumin seeds
1 Tsp	Salt

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.

Transfer on to a serving plate.

Repeat the process to make other pancakes also.

Relish with any chutney or with tomato sauce.

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Rice Pancakes - Rice Dosa

#RicePancakes / #Ricedosa
I found this recipe pop up on my Facebook timeline at the right moment when I had lots of leftover rice, with which I had no clue what to do . Tried this today with some minor modification to the original recipe and it was really tasty and very filling. The dosa batter is ready in a jiffy and its a great recipe to use up leftover rice. I think in the future I am going to make extra white rice so that I can make this dosa the next day.

Ingredients

Cooked Rice- 1 cup
Besan          - 1/2 cup
Rice flour    - 2 tbsp
onion          - 1 small
chillies        - 1 tsp finely chopped
curry leaves - 1 tsp finely chopped
Dhania         - 2 tbsp
(coriander leaves)
Hing            - 1/4 tsp
(asafoetida )
Turmeric     - 1/4 tsp
Salt              - to taste
Oil               - 1-2 tbsp to make dosa

This quantity makes about 7-8 dosas.

Method :

1. Mash the cooked rice slightly and add besan , rice flour and hing . Mix it.
2.  Add enough water to the mixture and combine to get a dosa batter consistancy, it will be slightly thick and not too liquidy.
3. Add chopped onions, curry leaves, dhania ,chillies, turmeric and salt and mix well.
4. Heat a tava/pan and spread a little oil and spoon out one and half ladle of the batter and spread it slightly. Add a few drops of oil on the top as well.
5. Cook on medium heat, once bubbles start appearing on the top and it looks slightly cooked turn the dosa over and cook for about a minute.
6. When both sides are cooked remove and serve with any chutney of your choice.

Tips
I used less then 1/2 tsp of oil per dosa, but if you prefer more oil in your dosa you can add more or can add ghee or butter as well.
This dosa is good with milagai podi as well. The recipe for Milagai podi is here.




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