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Delicious beetroot pancake showcasing rich color and texture on a plate.

Beetroot Pancakes

Vibrant and flavorful pancakes made with beetroot, rice flour, and spices, perfect for a nutritious breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Indian, Vegetarian
Calories: 120
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • ½ cup beetroot, diced
  • 1 cup rice flour
  • ¼ cup rava (semolina, coarse) Can be substituted with all-purpose flour
  • ¾ tsp salt
  • 3 cups water, divided
  • ½ onion finely chopped
  • 2 pcs green chilies, finely chopped Adjust to preference for spiciness
  • 2 tbsp fresh coriander, finely chopped
  • few curry leaves, chopped
  • 1 tsp cumin seeds
  • as needed water, for batter To achieve desired consistency
  • as needed oil, for roasting

Method
 

Preparation
  1. Place the diced beetroot in a mixer jar with ½ cup of water and blend until smooth.
  2. Pour the beetroot puree into a large mixing bowl.
  3. Add the rice flour, rava, salt, and the remaining 2½ cups of water. Whisk well until there are no lumps remaining.
  4. Stir in the finely chopped onion, green chilies, coriander, curry leaves, and cumin seeds.
  5. Let the batter rest for about 10 minutes to encourage the rava to absorb moisture.
  6. Check the batter’s thickness and add a little more water if needed to achieve desired consistency.
Cooking
  1. Heat a non-stick pan over medium-high heat. Once hot, pour a ladleful of batter onto the pan and gently spread it in a circular motion.
  2. Drizzle about 1 teaspoon of oil around the edges and cook for about 2 minutes until crispy and golden brown.
  3. Serve hot with a side of chutney.

Notes

Best served with tangy tomato chutney, yogurt, or avocado. Can be garnished with fresh herbs or sesame seeds. Leftovers can be stored in an airtight container in the fridge for up to three days.