Scallion-Free Veggie Rice Pancakes Recipe

About this recipe

Scallion-Free Veggie Rice Pancakes bring a delightful twist to your breakfast with their crispy texture and wholesome flavors. Made with rice flour, fresh cabbage, and bell peppers, this dish is light yet satisfying, perfect for those seeking a nutritious and Jain-compliant meal. Infused with the subtle aroma of asafoetida and paired with a touch of soy sauce for a hint of umami, these pancakes are a healthy way to start your day. Ideal for quick preparation, they make a great solution for anyone looking to enjoy a simple yet flavorful breakfast.

Ingredients

• - Rice Flour
• 1 pc (approx. 500 g to 800 g) Cabbage
• 500 g Capsicum Green
• 1 kg Bell Peppers
• - Chilli Green 100 G
• 50 g Asafoetida Powder
• 80 g Soya Sauce
• 100 g Salt
• 50 g Black Pepper Powder
• 1 liter Sunflower Oil
• 100 g Coriander Leaves
• 400 g Curd

Instructions

1. 1. In a large mixing bowl, combine rice flour, asafoetida, salt, and black pepper powder.
2. 2. Add the chopped cabbage, green bell pepper, red bell pepper, green chilies, and chopped cilantro to the dry ingredients. Mix well.
3. 3. Gradually add curd (or plant-based yogurt) and soy sauce to the mixture, stirring to form a thick batter. Adjust consistency as needed.
4. 4. Heat a non-stick skillet over medium heat and lightly grease it with 1 tsp of vegetable oil.
5. 5. Pour a ladleful of the batter onto the skillet and spread it evenly to form a pancake. Cook for 2-3 minutes until the edges turn golden brown.
6. 6. Flip the pancake carefully and cook the other side for another 2-3 minutes until crispy and cooked through.
7. 7. Repeat with the remaining batter, adding oil as needed, to make additional pancakes.
8. 8. Serve hot with your favorite chutney or dipping sauce for a wholesome breakfast.