These pancakes can be made within no time if you have leftover rice. This will now be your go-to dish, rich in fiber and good fats .
Nutritional info
-
13.9 gm
-
8.0 gm
-
16.8 mg
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0.5 mg
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0.2 mg
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144.8 kcal
-
1.9 gm
-
2.3 mcg
- Ingredients
- Step-by-Step
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2.0 Tbsp(31.0 ml) Coconut Milk
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1.0 Grated Tbsp(9.0 gm) Pumpkin
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1.0 Tbsp(10.0 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(0.8 gm) Black Til
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1/4 Tsp(0.44 gm) Jeera Powder
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1/4 Tsp(1.0 gm) Salt
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1/2 Tsp(2.0 ml) Oil
In a bowl add cooked rice, 1 tbsp besan,1 tbsp grated pumpkin,2 tbsp coconut milk, 1/2 tsp grated ginger, 1/4th tsp jeera powder, 1/4th tsp salt and 1/4th tsp black til mix well.
Take a pan and add 1/2 tsp oil, spread the mixture.
Cover and cook well from both sides.
Serve hot.