LEFTOVER RICE CHILLA / PANCAKE

I always love the crispy savoury pancakes. Most savoury pancakes make use of just grains or lentils in water with few spices, the preparation work is very simple and taste great! This is a very nice way to use leftover rice and also a very filling breakfast with chutney.

Recipe Source & Acknowledgement: Homely Food 

INGREDIENTS:
3/4 Cup Left Over Cooked Rice
1 Medium Onion (finelly chopped)
1 Tomato (finelly chopped)
8-10 Curry Leaves (chopped)
2 Cups Wheat Flour (atta)
3 Green Chillies (finelly chopped)
1/2 tsp Minced Ginger
3 tbsps Finelly Chopped Coriander Leaves (cilantro)
2 tsps Roasted Coriander seeds (crushed)
1/4 tsp Asafoetida
1 tsp Kashmiri Red Chilli Powder
1 tbsp Oil + More for Making Pancakes
Salt to taste
Water as required

METHOD:
In a large bowl combine rice and chopped onion. Mash rice a little.

Add wheat flour, chopped curry leaves, green chillies, minced ginger, crushed coriander seeds, 1 tbsp oil, asafoetida, Kashmiri red chilli powder and salt in it. Mix nicely. Pour water to get dosa batter consistency. 

Now add chopped tomatoes and coriander leaves in it. Fold well.

Heat a dosa tawa, grease it with a little oil. Pour a laddle full of batter just like a dosa. Let it cook one side.

Pour little oil on side to make easy to turn. When the bottom side is done, flip over to cook other side.

Cook the remaining batter like same way. Once cooked serve hot with chutneys or ketchup or even plain curd. Leftover rice is used in a new and yummilicious way. Enjoy!!!

Sending to: Homely Food Event / Giveaway

Sending to:  "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: Vimitha's Hudson Canola Oil Hamper