Fluffy Rice and Veggies Cheela | Rice and Veggies Pancake | Rice Cheela

Nisha Madhulika |
7,376 times read

Get ready for a healthy and savory breakfast recipe called rice and veggies Cheela. Make fluffy rice pancakes with lots of veggies and serve them with coconut-peanut chutney; everybody will love it. Assemble all the ingredients and get started!

Ingredients Required for Rice Pancake:

For Pancake

Rice - 1 Cup (200 grams)
Green Chili - 2
Ginger - 1/2 inch
Potato- 2 boiled (grated)

Fresh chopped veggies

Carrot - 1/2 cup
Capsicum - 1/2 cup
Tomato - 1/2 cup
Spinach/Palak - 1/4 cup
Green Coriander - 2-3 tbsp
Salt - 1 tsp
Red Chili powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Baking Soda - 1/4 tsp
Oil 1 - 3-4 tsp

For Chutney

Roasted Peanut - 1/2 cup
Coconut grated - 1/2 cup
Salt - 1/2 tsp
Green Chili - 2
Lemon - 1/2
Oil - 1 tsp
Mustard seeds - 1/3 tsp
Red Chili - 2
Curry leaves - 10-12

Rice Pancake Recipe:

Take 1 cup of short-grain rice. Rinse and soak the rice for 3-4 hours. Add soaked rice to the blender, add 3-green chilies (cut into halves), ½ inch chopped ginger, and blend them finely.

Add about ¼ cup of water and blend the mixture again. Add 2-boiled potatoes (grated), a little more water, and run the mixer one more time.

If the batter looks thick, then add more water. Rice and potato batter is ready. Take the batter out in a bowl. Our batter consistency should be similar to pancake batter.

[Add Veggies]

Add ½ cup grated carrot, ½ cup finely chopped capsicum, ½ cup finely chopped tomatoes, ¼ cup spinach, and 2-3 tbsp of finely chopped coriander leave to the mixture.

Veggies will make this pancake delicious. So, add vegetables as per your preference. You can add cauliflower, peas, onion, or any vegetables of your liking.

[Add Masala]

Mix 1 tsp of salt, ½ tsp of crushed red chili, ½ tsp of cumin seeds in the mixture. Add ¼ tsp of baking soda to make pancake puffy. Add a little water, whisk, and the batter is ready.

Make sure the batter is of pouring consistency. It shouldn’t be too thick or too thin.

Heat 1 tbsp of oil in the pan. Pour a ladleful of batter into the pan and spread it evenly. Drizzle oil around the ends of the pancake. Cover and cook the pancake for 2-3 minutes. Keep the flame low-medium.

[After 3 minutes]

The pancake has puffed and its color has changed as well. It’s cooked from the bottom. Drizzle a little oil at the top and flip the pancake. Allow it to cook from the other side.

We have cooked the other side for 3 minutes. Flip and check the pancake. It has turned golden brown, which means it’s ready. Prepare the remaining pancakes similarly.

Suggestion: Spread 3 tbsp of batter for 1 pancake. Cover and cook the pancakes from both sides until golden brown.

Peanut-Coconut Chutney Preparation:

Add ½ cup roasted peanuts, ½ cup grated coconut, more than ½ tsp of salt, 2 chilies, ½ lemon juice, and ½ cup of water to the food processor. Blend the contents finely and the chutney is ready.

Prepare Tadka for Chutney:

Heat 1 tsp of oil in the pan. Roast ¼ tsp of mustard seeds over medium heat. Add 2-red chilies, 10-12 curry leaves, and lightly roast them. Add the Tadka to the chutney.