Pumpkin Rice Pancake Recipe

Pumpkin is a plump, nutritious orange colored squash rich in Vitamin A and other vitamins and minerals. Pumpkin blends well with coconut milk spreads beautiful aroma. A naturally sweet and mildly spiced twist to regular rice pancake.

Nutritional info

ingredients
1 Tbsp(9.0 gm) Pumpkin(Grated)
ingredients
2 Tsp(9.0 gm) Rice
ingredients
1 Tbsp(10.0 gm) Besan
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2 Tbsp(29.0 gm) Curd
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1/2 Tsp(0.94 gm) Ginger(Grated)
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1/4 Tsp(0.8 gm) Black Til
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1/4 Tsp(0.44 gm) Jeera Powder
ingredients
1/2 Tsp(2.0 ml) Oil
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1/4 Tsp(0.56 gm) Salt
  • Prepreparation

    Cook 2 tsp rice and keep it aside

  • In a bowl, add the cooked rice, 1 tbsp besan, 2 tbsp curd, 1 tbsp grated pumpkin, 1/2 tsp grated ginger, 1/4th tsp jeera powder, 1/4th tsp salt, 1/4th tsp black til and mix it well

  • Heat a frying pan, add 1/2 tsp oil

  • Spread the mixture

  • Cover and cook the pancake

  • Flip and cook on the other side

  • Serve it hot