There are days when I keep wondering what to make for breakfast that is easy, tasty, filling, and also has plenty of vegetables. And if the same recipe can be enjoyed by kids without them realizing how many vegetables are hiding inside, even better!
That is exactly how I love making these Rice Flour Vegetable Pancakes. They are made with simple everyday ingredients like rice flour, boiled potato, curd, and a handful of colorful vegetables. The boiled potato gives the pancakes a soft and delicious texture, while the rice flour gives them beautifully crisp edges when cooked on the pan.
I especially love adding vegetables like carrot, pumpkin, bottle gourd, tomato, and capsicum to this recipe. If your children usually avoid vegetables, this is a great way to include them in their breakfast or lunch box without making a separate vegetable dish.
The batter is very easy to prepare, needs just a short resting time, and a little ENO makes the pancakes light and fluffy. I like serving them hot with a simple roasted peanut and chana chutney, which makes this breakfast even more satisfying.
So, the next time you’re wondering “What should I make for breakfast today?”, give these colorful and delicious Rice Flour Vegetable Pancakes a try. They are simple, wholesome, and perfect for the whole family!
For the Rice Flour Vegetable Pancakes
- 1 cup rice flour
- 1 cup boiled and mashed potato
- 2 tablespoons curd
- 2 tablespoons grated bottle gourd (lauki)
- 2 tablespoons finely chopped tomato
- 2 tablespoons grated pumpkin
- 2 tablespoons grated carrot
- 2 tablespoons finely chopped capsicum
- 3 green chillies, finely chopped
- ½ teaspoon grated ginger
- 1 sprig curry leaves, finely chopped
- 2 tablespoons fresh coriander leaves, finely chopped
- ½ teaspoon cumin seeds
- ½ teaspoon red chilli flakes
- ⅛ teaspoon black pepper powder
- Salt, to taste
- 1 small sachet ENO
- Water, as needed
- Oil, for cooking
For the Peanut Chana Chutney
- ½ cup roasted peanuts
- ¼ cup roasted chana (roasted gram)
- 1 green chilli
- 1 small piece ginger
- ¼ teaspoon cumin seeds
- ½ teaspoon tamarind
- ¼ teaspoon jaggery
- Salt, to taste
- Water, as needed
For Tempering
- 1 tablespoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ⅛ teaspoon hing (asafoetida)
- 2 dried red chillies
- 1 sprig curry leaves
- ¼ teaspoon sesame seeds
Step 1 - Prepare the Batter
- Firstly, add 1 cup rice flour, 1 cup boiled and mashed potato, and 2 tablespoons curd to a blender.Add approximately 1 cup of water and blend until smooth and creamy.
- If needed, add a little more water while blending to get a smooth batter without lumps.
- Transfer the batter to a large mixing bowl.
Step 2 - Add the Vegetables
- Now add the grated bottle gourd, chopped tomato, grated pumpkin, grated carrot, and chopped capsicum.
- Then add the finely chopped green chillies, grated ginger, chopped curry leaves, and fresh coriander leaves.
- Next, add cumin seeds, red chilli flakes, black pepper powder, and salt.
- Mix everything well until the vegetables are evenly distributed throughout the batter.
Step 3 - Rest the Batter
- Cover the bowl and let the batter rest for 10–15 minutes.
- This short resting time allows the rice flour to absorb the liquid and gives the batter a better consistency.
Step 4 - Add ENO
- After 10–15 minutes, add 1 small sachet of ENO to the batter.
- Gently mix until it is evenly incorporated.
- Do not overmix the batter after adding ENO.
Note: You can use baking powder instead of ENO if preferred.
Step 5 - Cook the Pancakes
- Heat a small non-stick or heavy-bottomed pan over low to medium heat.
- Add a little oil and spread it lightly over the pan.
- Take around 2 tablespoons of batter and pour it into the centre of the pan.
- Gently spread it into a small, slightly thick pancake. Cover the pan with a lid and cook on low heat for about 1 minute
Step 6 - Flip and Cook
- Remove the lid and drizzle a little oil around the edges and over the pancake.
- Carefully flip the pancake with a spatula.
- Cook the other side until golden and completely cooked through.
- The boiled potato gives the pancakes a beautiful golden colour and slightly crisp exterior.
- Remove the cooked pancake from the pan.
- Repeat the same process with the remaining batter.
Prepare Peanut Chana Chutney
- Add the roasted peanuts, roasted chana, green chilli, ginger, cumin seeds, tamarind, jaggery, and salt to a blender.
- Add a little water and blend until smooth or slightly coarse, depending on your preference.
- Transfer the chutney to a serving bowl.
Then heat 1 tablespoon of oil in a small pan. Add mustard seeds and let them crackle. Add cumin seeds, hing, dried red chillies, curry leaves, and sesame seeds. Sauté for a few seconds until aromatic.
Pour the tempering over the chutney and mix well.
Our peanut chana chutney is ready! Serve the warm vegetable pancakes with the chutney.
These vegetable pancakes taste best when served fresh and warm.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1–2 days. Reheat them on a pan before serving.
The chutney can be refrigerated in an airtight container for 2–3 days.
- Use well-boiled potatoes: Soft, properly mashed potatoes give the pancakes a better texture.
- Don’t make the batter too thin: A moderately thick batter makes the pancakes easier to spread and flip.
- Rest the batter: Letting it rest for 10–15 minutes allows the rice flour to absorb the liquid.
- Add ENO just before cooking: This helps make the pancakes light and fluffy.
- Don’t overmix after adding ENO: Mix gently and start cooking.
- Remove excess moisture: If your bottle gourd or other vegetables release a lot of water, squeeze out the excess before adding them to the batter.
- Cook on low to medium heat: This allows the pancakes to cook properly from the inside without burning the outside.
- Make small pancakes: Smaller pancakes are easier to flip and cook more evenly.
- Adjust the spice: Reduce the green chillies and chilli flakes if serving these to children.
- Use different vegetables: You can also add cabbage, spinach, sweet corn, zucchini, or finely chopped beans.
Healthy Vegetable rice pancake with chutney | चावल और सब्जियोंका हेल्थी पैनकेक खास चटनी
Ingredients
For the Rice Flour Vegetable Pancakes
- 1 cup rice flour
- 1 cup boiled and mashed potato
- 2 tbsp curd
- 2 tbsp grated bottle gourd lauki
- 2 tbsp finely chopped tomato
- 2 tbsp grated pumpkin
- 2 tbsp grated carrot
- 2 tbsp finely chopped capsicum
- 3 green chillies finely chopped
- ½ tsp grated ginger
- 1 sprig curry leaves finely chopped
- 2 tbsp fresh coriander leaves finely chopped
- ½ tsp cumin seeds
- ½ tsp red chilli flakes
- ⅛ tsp black pepper powder
- Salt to taste
- 1 small sachet ENO
- Water as needed
- Oil for cooking
For the Peanut Chana Chutney
- ½ cup roasted peanuts
- ¼ cup roasted chana roasted gram
- 1 green chilli
- 1 small piece ginger
- ¼ tsp cumin seeds
- ½ tsp tamarind
- ¼ tsp jaggery
- Salt to taste
- Water as needed
For Tempering
- 1 tbsp oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- ⅛ tsp hing asafoetida
- 2 dried red chillies
- 1 sprig curry leaves
- ¼ tsp sesame seeds
Instructions
Make the Rice Flour Vegetable Pancake Batter
- Blend the base: Add rice flour, boiled and mashed potato and curd to a blender jar.
- Add approximately 1 cup water and blend until smooth and creamy.
- Add a little more water if required and blend again to make a smooth batter without lumps.
- Transfer the batter to a large mixing bowl.
- Add the grated bottle gourd, chopped tomato, grated pumpkin, grated carrot and chopped capsicum.
- Add finely chopped green chillies, grated ginger, chopped curry leaves and fresh coriander.
- Add cumin seeds, red chilli flakes, black pepper powder and salt.
- Mix everything well until the vegetables are evenly distributed throughout the batter.
Rest the Batter
- Cover the bowl and let the batter rest for 10–15 minutes.
- After resting, add 1 small sachet of ENO to the batter.
- Gently mix the batter until the ENO is evenly incorporated. Do not overmix.
- Tip: Baking powder can be used instead of ENO, although ENO gives these pancakes a light and fluffy texture.
Cook the Vegetable Pancakes
- Heat a small non stick or heavy-bottomed pan over medium low heat.
- Add a few drops of oil and spread it lightly over the pan.
- Pour approximately 2 tablespoons of batter into the centre of the pan.
- Gently spread the batter into a small, thick pancake.
- Cover the pan with a lid and cook on low heat for about 1 minute.
- Remove the lid and drizzle a little oil around the edges and on top.
- Carefully flip the pancake and cook the other side until golden and cooked through.
- Once both sides are nicely cooked, remove the pancake from the pan.
- Repeat with the remaining batter.
- Serve the warm vegetable pancakes with homemade peanut and roasted chana chutney.
Peanut & Roasted Chana Chutney
- Add roasted peanuts, roasted chana, green chilli, ginger, cumin seeds, tamarind, jaggery and salt to a blender.
- Add a little water and blend into a smooth or slightly coarse chutney.
- Transfer the chutney to a bowl.
Prepare the Tempering
- Heat 1 tablespoon oil in a small pan.
- Add mustard seeds and let them crackle.
- Add cumin seeds, hing, dried red chillies, curry leaves and sesame seeds.
- Sauté for a few seconds until aromatic.
- Pour the tempering over the chutney and mix.
- Serve immediately with the warm rice flour vegetable pancakes.
Video
Notes
- The boiled potato makes these pancakes soft, flavorful and slightly crispy on the outside.
- You can use any vegetables you have available.
- Make sure to squeeze excess water from very watery vegetables such as bottle gourd if needed.
- Resting the batter for 10–15 minutes allows the rice flour to absorb the liquid.
- Add ENO just before cooking and mix gently.
- Don't overmix after adding ENO.
- Keep the pancakes relatively small and slightly thick for the best texture.
- Cook them on low to medium-low heat so the centre cooks properly without burning the outside.
- You can make larger pancakes if you prefer, but smaller pancakes are easier to flip.
- Adjust green chilli and red chilli flakes according to your taste.
Yes, you can, but the texture will be slightly different. Potato gives the pancakes a soft texture and adds flavour while also helping them develop a beautiful golden crust.
Absolutely! You can use vegetables such as cabbage, spinach, zucchini, sweet corn, beetroot, or finely chopped beans. Just make sure they are finely chopped or grated.
Yes. You can use baking powder instead of ENO. The texture may be slightly different, but the pancakes will still be delicious.
Resting the batter for 10–15 minutes allows the rice flour to absorb the liquid properly. This results in a better batter consistency and texture.
The batter may be too thin, or the pancake may not have cooked enough before flipping. Keep the batter moderately thick and allow the first side to cook properly before turning it over.
Yes! These pancakes are a great way to add vegetables to a child’s breakfast or lunch box. For younger children, reduce or skip the green chillies and chilli flakes.
Yes. You can prepare the batter without adding ENO and refrigerate it. Add ENO just before cooking the pancakes.
Allow the pancakes to cool completely and store them in an airtight container in the refrigerator for up to 1–2 days. Reheat them on a pan before serving.
They taste delicious with peanut chutney, coconut chutney, green chutney, tomato chutney, or plain yogurt.
They can be a wholesome breakfast option because they combine rice flour, potato, curd, and several vegetables. You can also reduce the amount of oil used for cooking to make them lighter.
