Vegetable Pancake

Vegetable Pancake


"This is a pancake of rice and lentil."
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5 h 40 m servings 440 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 81.2g
  • 26%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a bowl, soak the rice and lentils in the water for 4 to 5 hours.
  2. Place the rice and lentils in a food processor with the chile peppers, ginger, jaggery, and salt. Process until smooth, and mix in the carrot and spinach. Continue to process until smooth and well mixed.
  3. Heat the oil in a tava (or large skillet) over medium-low heat. Thinly and evenly spread the batter into the tava. Cover, and cook 15 minutes, or until browned and set enough to turn. Turn with a spatula, and continue cooking until browned and cooked through.



Very reminiscent of hole-in-the-wall vegetarian cafe fare -- I do believe that is a compliment! But the lentils & rice alone are way too bland -- I added some curry, garlic, and a bit of lemon ...

good idea to serve it as one meal dish.this can be served with fresh coconut chutany or tomato chutany with rasam masala. chhaya[cstopre]