Chilla & Pancake
Rice Pancake Recipe
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Rice can serve as a good source of B vitamins, thiamin, niacin, riboflavin, fiber, and iron. Rice is also an excellent source of manganese and magnesium. Enriched rice has vitamins and minerals added back after it is refined.

Total Time (Minutes): 30
  • 5 tbsp rice flour (chawal ka atta)
  • 1 tbsp urad dal (split black lentil) flour
  • 1 tsp curd (dahi)
  • 1/2 tsp green chilli paste
  • 1/2 tsp roasted and coarsely crushed cumin seeds (jeera)
  • 1 tsp oil
  • salt to taste
  • 2 banana leaves (kele ka patta)
  • oil for greasing

  1. Combine the rice flour, urad dal flour, curds, green chilli paste, cumin seeds, oil, salt and ¾ cup of water and mix well. Keep aside.
  2. Cut the banana leaves into a circle using a cookie cutter or with help of scissors.
  3. Grease the banana leaves with a little oil and keep aside.
  4. Place two greased banana leaves on a flat surface with the greased side facing upwards.
  5. Put 1 tbsp of the batter on each banana leaf and cover each roundel with a greased banana leaf facing downwards.
  6. Press it gently to spread the batter evenly to make a thin layer.
  7. Heat a non-stick tava (griddle) and cook both sides till light brown spots appear on the banana leaves and the pancake in-between peels off the banana leaf easily.
  8. Serve hot with choice of your chutney.