Indian Rice Flour Pancakes


Visit the Indian Food Glossary for information on the ingredients in this recipe
Indian Rice Flour Pancakes

A shortage of munitions in the kitchen with a corresponding failure to consider the solution the night before, combined with a desire to produce something for dinner without resorting to pizza delivery or dining out, resulted in a focus on staples.

Pancakes were an obvious choice, especially when you can salvage the last few peppers from the vine along with some vibrant green parsley. A comforting treat any time of day, I adapted this dosa recipe from Madhur Jaffrey's World Vegetarian to suit my preferences. Delightfully soft and surprisingly flavorful, these are satisfying for breakfast, lunch or dinner, served with some chutney such as this fresh tomato chutney, or as a flat bread alongside an Indian meal as a substitute for naan.


Indian Rice Flour PancakesIndian Rice Flour Pancakes
Recipe by
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Cuisine: Indian
Published on October 28, 2008

Simple, soft spiced Indian rice flour pancakes with chilies and cilantro — great on their own, for dipping or rolling, or with an Indian meal

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Ingredients:
  • 1 cup unbleached white flour
  • 1 cup rice flour
  • 1 1/2 teaspoons sea salt
  • 1 cup plain yogurt
  • 3/4 cup water
  • 2 tablespoons finely chopped fresh cilantro or parsley
  • 1-inch piece fresh ginger, minced or grated
  • 2 to 3 jalapeƱos or green chilies, seeded and finely chopped
  • pinch of ground coriander
  • pinch of ground cumin
  • pinch of turmeric
  • pinch of caynenne
  • oil for frying
Instructions:
  • Combine the flours, salt and yogurt in a food processor. Add the water and process until you have a smooth batter. Add the remaining ingredients, pulse for a few quick seconds and transfer the mixture to a bowl. Stir a few times.

  • Heat 1 teaspoon of oil in a nonstick frying pan over medium-low heat. When hot, pour in 1/3 cup of batter. Swirl it around a bit so you get a roughly 6 to 7 inch pancake. Add another teaspoon or so of oil to the edges of the pan, cover, and cook for 6 minutes or until the bottom of the pancake is reddish brown. Gently flip the pancake and cook uncovered for another 5 minutes or until the other side is browned. Transfer the pancake to a plate, cover with foil, and repeat the process with the remaining batter.

Makes 8 pancakes

Indian Rice Flour Pancakes

Other Indian fried savories to be enjoyed:
Chickpea Flour Pancakes with Crushed Peas and Cilantro (Pudla)
Savory Rice and Urad Dal Pancakes (Dosa)
Savoury Mung Dal Pancakes

10 comments:

Mahimaa's kitchen said...

looks too good Lisa.. love the pics.

Dana Treat said...

I have that cookbook but have not made that recipe. Thanks for the great idea!

Ricki said...

At first I thought, "how do those stay together?" but then I noticed that there's regular flour in them, too. I'm sure spelt would be a great substitute :).

Lisa said...

Ricki, I like your suggestion of spelt. Soaked, it would be just ideal. You encourage me to rework this recipe.

Red Chillies said...

Very nice recipe Lisa. I have always felt that addition of rice flour to the batter makes it crispy and adds nutty flavor.

Priya said...

Wow rce pancakes looks crispy!!..awesome clicks..

Ivy said...

They look really tempting! Love the pictures.

Sangeeth said...

looks crispy and yummy!

Usha said...

Pancakes regularly come to my aid too...yours looks crisp and perfect :-)

Darius T. Williams said...

I've never had these before - but this looks great!

-DTW
www.everydaycookin.blogspot.com