Rice Pancakes for Breakfast
These rice pancakes are a light, nutritious breakfast perfect for a tiffin. Soaked rice is blended with potatoes, spices and vegetables, then cooked on a flat pan until crisp.
Instructions
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Wash the rice and soak it in water overnight (about 10 hours).
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Drain the soaked rice and place it in a blender. Add ginger, salt, green chilli, boiled potatoes and a little water, then blend to a smooth batter.
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Transfer the batter to a bowl, stir in suji and Eno, mixing well.
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Fold in the chopped onion, capsicum, grated carrot and coriander, mixing gently.
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Heat a flat pan over medium‑low heat, add a little oil and a pinch of sesame seeds.
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Pour a ladle of batter onto the pan, cover with a lid and cook 1‑2 minutes until the bottom is crispy.
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Flip the pancake and cook the other side until golden. Repeat with remaining batter.
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Serve the rice pancakes hot, straight from the pan.
Video
“Easy Rice Pancakes Recipe For Tiffin | Healthy and Quick Breakfast Recipe | चावल और आलू का उत्तपम” by Ajay Chopra, watch on YouTube.
About this recipe
The pancakes combine the subtle flavor of rice with the heartiness of boiled potatoes, brightened by ginger, green chillies, onions, carrots and capsicum. A touch of suji adds texture while eno gives them a gentle lift, and sesame seeds add a nutty finish. Serve them hot, straight from the pan, as a satisfying start to the day or a convenient snack for school lunches. Pair with chutney or yogurt if desired.
These easy-to‑make pancakes are quick to cook once the rice has soaked, making them ideal for busy mornings when you need a wholesome, portable meal.
