Eateries Delightful

Cucumber paddu is a breakfast or perfect evening snack item. Savoury and tastes amazing. It can be prepared instantly. No soda/fruit salt required, which makes it a healthy option too.

It is also a great breakfast or snack option for toddlers. Just skip green chillies and garam masala if you are making it for your little ones. I love the flavour of cucumber in cooked dishes. If you are looking to prepare dishes using cucumber, check this out – cucumber dosa , Sweet Paddu.

How to make Cucumber Mini Pancakes?

Base of the batter is rice based. You can either use whole-grain rice or rice flour. These pancakes made using whole grain rice has rich texture.

RICE FLOUR BASED

Bring all dry ingredients together, add yogurt, water and mix well. Set aside for few mins.

In a greased moulded pan, pour in the batter, cover and cook in low flame.

Flip each one when the bottom and edges have turned golden.

WHOLE GRAIN RICE BASED : (VEGAN OPTION)

Soak rice for 30 mins hot water. Then grind rice coarsely. Mix in grated coconut, cumin, ginger, onion, cilantro, curry leaves

In a greased moulded pan, pour in the batter, cover and cook in low flame.

Flip each one when the bottom and edges have turned golden. Serve hot along with chutney.

If you try the recipe, let us know! Leave a comment, rate it, and tag a photo #harshrurecipes on Instagram. Cheers!

Cucumber Mini Pancakes

Ingredients: 1 cup= 240 ml

RICE FLOUR BASED

• 1/2 cup rice flour
• 1 cup grated cucumber
• 1 tsp cumin seeds
• 1 inch grated ginger
• 2 tbsp onion (optional)
• 1/4 cup yogurt
• 2 tbsp grated coconut
• 1/2 tsp garam masala
• 1-2 tbsp finely chopped cilantro
• 1-2 finely chopped green chilli (can be deseeded to reduce the spice level)
• 6-8 finely chopped curry leaves
• Salt per taste
• 2-3 tbsp water
• Ghee or butter

Preparation:

1. In a bowl, mix rice flour, cucumber, cumin, ginger, coconut.
2. Add yogurt, coriander leaves, green chilli, and salt. Mix gently. Chopped curry leaves can be added. It will enhance the flavour.
3. If the batter is too thick, add 2-3 tbsp of water.
4. leave the batter aside for 10 mins.
5. heat and grease the pan with moulds with ghee lightly. If an iron cast mould is used, generous amount of ghee or butter have to be added.
6. Pour the batter using a spoon into each mould. Cover the pan and cook in low-medium flame for about 2-3 minutes
7. Open the pan, check if the paddu has turned lightly golden from the bottom. Flip and continue cooking until the other side has turned golden brown.
8. Repeat for rest of the batter.
9. Serve hot with coconut chutney.

RICE BASED

• 3/4 cup soaked rice
• 1 cup grated cucumber
• 1 tsp cumin seeds
• 1 inch grated ginger
• 2 tbsp onion (optional)
• 2 tbsp grated coconut
• 1/2 tsp garam masala
• 1-2 tbsp finely chopped cilantro
• 1-2 finely chopped green chilli (can be deseeded to reduce the spice level)
• 6-8 finely chopped curry leaves
• Salt per taster
• Ghee or butter for greasing

Instruction:

1. Soak rice in hot water for 30 mins. Rinse and drain. Grind rice coarsely along with little water
2. Mix all the ingredients together.
3. If the batter is too thick, add 2-3 tbsp of water.
4. heat and grease the pan with moulds with ghee lightly. If an iron cast mould is used, generous amount of ghee or butter have to be added.
5. Pour the batter using a spoon into each mould. Cover the pan and cook in low-medium flame for about 2-3 minutes
6. Open the pan, check if the paddu has turned lightly golden from the bottom. Flip and continue cooking until the other side has turned golden brown.
7. Repeat for rest of the batter.
8. Serve hot with coconut chutney.

Note: Use low-medium flame while cooking the paddu, if you use high flame, the edges may brown faster, but it will not be cooked all the way from inside.

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