Healthy Vegetable rice pancake with chutney | चावल और सब्जियोंका हेल्थी पैनकेक खास चटनी
This easy Rice Flour Vegetable Pancake is a crispy, soft and delicious breakfast made with rice flour, potato, curd and colorful vegetables. It is an instant savory pancake that is perfect for breakfast, kids' lunch boxes or a healthy evening snack.
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.