Spicy Tofu Stuffed Rice Pancakes Recipe

Indian cuisine · 481 calories

Spicy Tofu Stuffed Rice Pancakes recipe

About this recipe

Start your day with Spicy Tofu Stuffed Rice Pancakes, a satisfying vegetarian breakfast inspired by Indian flavors. These crisp rice flour pancakes are packed with a spicy tofu filling, bursting with aromatic spices like cumin and turmeric. The dish is simple to prepare, offering a high-protein kick to fuel your busy morning. Tofu provides essential protein, while the rice flour pancakes are light yet filling, making this meal perfect for gym enthusiasts or anyone seeking a balanced breakfast. With just 35 minutes of prep and cook time, these pancakes are a quick, flavorful option that pairs beautifully with a cup of chai or fresh juice. Perfectly suited for a comforting yet energizing start to your day!

Ingredients

  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 200 g Diet Tofu Soya Tofu
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. In a mixing bowl, combine rice flour, water, and a pinch of salt to make a smooth batter.
  2. 2. Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
  3. 3. Add chopped onion and green chili to the pan, sauté until onions turn golden brown.
  4. 4. Stir in diced tomatoes, turmeric powder, red chili powder, and coriander powder; cook until tomatoes soften.
  5. 5. Crumble tofu into the pan, mix thoroughly, and cook for 5 minutes until flavors combine.
  6. 6. Sprinkle chopped coriander leaves over the tofu mixture and remove from heat.
  7. 7. Heat a non-stick skillet and pour a ladle of rice flour batter to form a thin pancake.
  8. 8. Cook the pancake on medium heat until golden brown on one side, then flip to cook the other side.
  9. 9. Place a portion of the spiced tofu filling on one side of the pancake and fold it over.
  10. 10. Repeat steps 7-9 for the remaining batter and tofu filling.
  11. 11. Serve the stuffed rice pancakes hot, garnished with extra coriander leaves if desired.