Many times our cooked food is left and rested in our fridge. But you don’t have to enjoy it the exact same way night after night – right!
This is one of the greatest problems for the homemakers to use that leftover food. Most of the time we throw away to get rid of that. But if we think over seriously, we can make the best use of this food. Some creative ideas provide you with options that make exciting recipes again!
Rice is such food that is always made extra and left most of the times. We prefer to make pulao, biriyani or some other Rice preparations using some aromatic. I too used to make these rice dishes with the leftover rice until I had made these yummy uthappams or pancakes with them. There was some cooked rice resting from yesterday’s dinner and some upma from the morning breakfast. I soaked some poha and added to it. The plan was to blend the three together to make a smooth batter to cook these uthappams. Cooked rice made these uthappams ultra crisp
Course – Breakfast
Cuisine – Indian
Prep Time – 10 Min
Cook Time – 20 Min
Total Time – 30 Min
Yield – 4 Servings
Author – Bharti Dhawan
Ingredients Required
- Cooked rice – 1 cup
- Leftover cooked upma – 1/2 cup
- Soaked poha – 1 cup
- Finley chopped onion – 1cup
- Finley chopped green capsicum – 1 cup
- Finely chopped fresh coriander – 1 tbsp
- Finely chopped green chillies – 1 tsp
- Salt – to taste
- Red chilly powder – 1 tsp or to taste
- Cumin/jeera seeds – 1 tsp
- Oil – 2 tsp is required for each Uthappam
- Water – 2-4 tsp to make the blending easy
Instructions
In a blender jar add cooked rice, upma and soaked poha. Add little water and blend to smooth paste
Add all the chopped vegetables, salt and spices to the batter and keep aside for rest for 5 minutes
Take a non-stick pan and heat 1 tsp oil
Spread 1 or 2 ladleful batter on tawa and cook at medium flame until it gets the golden colour
Flip the uthappam and sprinkle 1 tsp oil to cook the other side too until it gets the golden colour
Serve the pancake hot with chutneys
