Rice and besan pancakes Recipe

Cooking Directions

• STEP 1.In a bowl, mix together rice flour, besan, cumin, turmeric, chili powder, salt, and water to make a smooth batter.
• STEP 2.Add chopped onions, tomatoes, green chilies, and coriander leaves to the batter and mix well.
• STEP 3.Heat a non-stick pan and pour a ladleful of batter onto it. Spread it in a circular motion to form a pancake.
• STEP 4.Drizzle some oil around the edges and cook on medium heat until the bottom turns golden brown.
• STEP 5.Flip the pancake and cook the other side until it is crispy and cooked through.
• STEP 6.Repeat the process with the remaining batter to make more pancakes.
• STEP 7.Serve the rice and besan pancakes hot with chutney or yogurt.
• STEP 8.Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• You can add grated carrots, spinach, or any other vegetables of your choice to the batter for added nutrition.
• Adjust the amount of chili powder according to your spice preference.
• Make sure the pan is hot enough before pouring the batter to ensure crispy pancakes.
• You can also make mini pancakes by using a smaller ladleful of batter.

Storage and Serving

• Serve the rice and besan pancakes hot with coconut chutney, mint chutney, or yogurt.
• Leftover pancakes can be reheated in a pan or microwave before serving.
• You can also freeze the cooked pancakes for up to 1 month. Thaw them in the refrigerator before reheating.