Beetroot Rice Pancake Recipe

Very delicious and perfect for winter morning breakfast, can also be made with leftover rice ! These mini pancakes are rich in fibre and other vitamins !

Nutritional info

  • 11.0 gm
    Carbohydrate
  • 2.4 gm
    Total Fat
  • 26.1 mg
    Calcium
  • 0.2 mg
    Iron
  • 0.2 mg
    Vitamin C
  • 79.1 kcal
    Energy
  • 1.2 gm
    Protein
  • 1.3 mcg
    Vitamin A
  • 0.0 mcg
    Vitamin B12

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1.0 Grated Tbsp(8.0 gm) Beet Root

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1.0 Tbsp(14.0 gm) Nestlé A+ Curd

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1/2 Tbsp(5.0 gm) Besan

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2.0 Tsp(9.0 gm) Rice

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1/2 Grated Tsp(0.94 gm) Ginger

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1/4 Tsp(0.44 gm) Jeera Powder

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0.13 Tsp(0.29 gm) Ajwain

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0.13 Tsp(0.56 gm) Salt

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1/2 Tsp(2.0 ml) Oil

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30.0 Ml(30.0 ml) Water
  • Take 2 tbsp rice, cook and keep aside.

  • In a bowl add previously cooked rice, 1/2 tbsp besan, 1 tbsp Nestlé A+ Curd, 1 tbsp grated beetroot, 1/2 tsp grated ginger, 1/4th tsp jeera powder, 1/8th tsp ajwain, 1/4th tsp salt and mix well.

  • Mix till you obtain a batter consistency.

  • In a pan heat 1/2 tsp oil.

  • Spread the mixture and cook until well done on both sides.

  • Serve hot.