Vegetable Pancake Recipe -
Vegetable Pancake Recipe
  • READY IN 5+ hrs

Vegetable Pancake

Recipe by  

"This is a pancake of rice and lentil."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    5 hrs 40 mins


  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.
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Reviews More Reviews

Feb 15, 2005

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 to the mix. The recipe was somewhat confusing - are we really supposed to spread the entire batter into a skillet and flip the whole thing when ready? That sounded very daunting; I made patties which worked just fine. Topping with a mint/yogurt sauce or chutney is a good idea - it's pretty dry otherwise. I probably won't make this for dinner again, but will make a bunch to freeze - they make a great lunch. Do not attempt to make this without a food processor! Agh!

Oct 30, 2009

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]


2 Ratings

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  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 81.2 g
  • 26%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 15.1 g
  • 60%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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