Rice & Besan Pancake Recipe – Easy Indian Tawa Pancake

Last Updated on 2 months by Neha Deshmukh

Rice & Besan Pancake Recipe – Easy Indian Tawa Pancake

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying, and flavorful snack or light meal. And let me tell you, these Rice & Besan Pancakes (or dosa-like pancakes, as my family calls them!) are it. They’re super easy to whip up, packed with veggies, and absolutely delicious. I first made these when I was craving something savory and didn’t want to spend hours in the kitchen. They’ve been a family favorite ever since!

Why You’ll Love This Recipe

These pancakes are a fantastic way to use up leftover veggies. They’re also incredibly versatile – you can adjust the spice level and add whatever vegetables you have on hand. Plus, the combination of rice flour and besan creates a lovely texture that’s both crispy and soft. Honestly, what’s not to love? They’re perfect for a quick breakfast, a satisfying afternoon snack, or even a light dinner.

Ingredients

Here’s what you’ll need to make these delightful pancakes:

• 1 cup Rice Flour (approximately 170g)
• ½ cup Besan (Gram Flour) (approximately 100g)
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 1 Carrot, grated (about ½ cup)
• 2 Green Chillies, chopped (adjust to your spice preference!)
• Coriander leaves (Cilantro), chopped – a generous handful!
• Salt to taste
• Oil for cooking

Ingredient Notes

Let’s talk ingredients for a sec! The star of the show is definitely the rice flour and besan combo. This is a classic South Indian pairing, giving these pancakes a wonderful texture and flavor.

Rice flour provides the crispness, while besan adds a lovely nutty flavor and helps bind everything together. You can find both at most Indian grocery stores, or even in the international aisle of larger supermarkets.

Now, about those veggies! Traditionally, you’ll see onions, tomatoes, and green chilies, but feel free to get creative. I’ve added finely chopped capsicum (bell peppers), spinach, or even a little bit of shredded cabbage before. It’s a great way to sneak in extra nutrients! And don’t be shy with the coriander – it really brightens up the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big mixing bowl, combine the rice flour, besan, chopped onion, chopped tomato, grated carrot, chopped green chilies, and chopped coriander leaves.
2. Add salt to taste. Remember, you can always add more later, but you can’t take it away!
3. Now, gradually add water while stirring. You want to create a smooth, pourable batter – not too thick, not too thin. Think pancake batter consistency. I usually start with about ¾ cup of water and add more, a tablespoon at a time, until I get the right consistency.
4. Heat a flat tawa or skillet over medium heat. Lightly grease it with a little oil. You don’t need a ton, just enough to prevent sticking.
5. Pour a ladleful of batter onto the hot tawa and gently spread it into a thin, round pancake.
6. Drizzle a little oil around the edges of the pancake. This helps it get nice and crispy.
7. Cook for about 2-3 minutes, or until the bottom turns golden brown. Then, carefully flip the pancake and cook the other side for another 1-2 minutes, until golden brown and cooked through.
8. Repeat with the remaining batter.

Expert Tips

• Batter Consistency is Key: Don’t make the batter too thick, or the pancakes will be dense. It should flow easily off the ladle.
• Hot Tawa: Make sure your tawa is hot enough before you start cooking. This helps the pancakes get crispy.
• Don’t Overcrowd: Cook one pancake at a time to ensure even cooking.
• Patience is a Virtue: Resist the urge to flip the pancake too early! Let the bottom get golden brown before flipping.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: This recipe is naturally gluten-free, as long as you use certified gluten-free besan!
• Spice Level Adjustment: If you’re not a fan of spice, reduce the number of green chilies or omit them altogether. For a spicier kick, add a pinch of red chili powder to the batter.
• Vegetable Variations: Feel free to experiment with different vegetables! Spinach, capsicum, shredded cabbage, or even grated beetroot would all be delicious.
• Regional Variations – Maharashtra Style: My friend, Priya, from Maharashtra, adds a pinch of turmeric powder and a dash of asafoetida (hing) to the batter for a unique flavor. She also loves serving them with a spicy garlic chutney!

Serving Suggestions

These pancakes are best served hot! I love them with a dollop of your favorite chutney – coconut chutney, mint chutney, or even a simple tomato chutney all work beautifully. You can also serve them with a side of yogurt or a spicy sauce. They’re also great on their own as a light snack.

Storage Instructions

If you have any leftover pancakes (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave before serving. The texture won’t be quite as crispy, but they’ll still be tasty!

FAQs

Let’s answer some common questions:

• What type of oil is best for cooking these pancakes? You can use any neutral-flavored oil, like vegetable oil, sunflower oil, or canola oil.
• Can I make the batter ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before using.
• What is the best chutney to serve with these pancakes? Honestly, it depends on your preference! Coconut chutney and mint chutney are classic choices, but tomato chutney or even a spicy garlic chutney would be delicious.
• Can I use whole wheat flour instead of besan? While you can substitute whole wheat flour, it will change the texture of the pancakes. They won’t be as crispy and will have a slightly different flavor.
• How can I make the pancakes crispier? Make sure your tawa is hot enough, and drizzle a little extra oil around the edges of the pancake while cooking. Also, don’t overcrowd the tawa.

Enjoy! Let me know in the comments how yours turn out. I love hearing from you all!