Maharashtrian rodge Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine rice flour, buttermilk, and water to make a smooth batter.
• STEP 2.Add cumin seeds, chopped green chilies, curry leaves, and salt to the batter. Mix well.
• STEP 3.Heat a tawa or griddle and grease it with oil. Pour a ladleful of batter and spread it in a circular motion to make a thin pancake.
• STEP 4.Cook the pancake on medium heat until it turns golden brown and crispy on both sides.
• STEP 5.Repeat the process with the remaining batter to make more pancakes.
• STEP 6.Serve the Maharashtrian Rodge hot with coconut chutney or pickle.
• STEP 7.Enjoy this delicious and traditional breakfast dish from Maharashtra!

Cooking Tips

• Make sure the batter is of pouring consistency. If it is too thick, add a little water to adjust the consistency.
• You can add finely chopped onions, coriander leaves, or grated coconut to the batter for extra flavor.
• To make the pancakes more crispy, drizzle a little oil around the edges while cooking.
• If you don't have buttermilk, you can substitute it with plain yogurt diluted with water.

Storage and Serving

• Maharashtrian Rodge is best served hot and fresh.
• You can store any leftover batter in the refrigerator for up to 2 days.
• To reheat the pancakes, lightly toast them on a tawa or griddle until warm.
• Serve the reheated Rodge with chutney or pickle.