Healthy Rice flour pancakes | Recipes with rice flour | breakfast recipe
Rice flour is a staple food in many parts of the world. Rice flour pancakes are a popular breakfast dish in India and Nepal. They are easy to make and can be customized with any number of ingredients.
This pancake recipe is an adaptation of the traditional Indian recipe for rice flour pancakes. It has semolina, curd, onion, carrot, water, cumin seeds, green chili, and coriander leaves added to it. This makes it a wholesome dish that is high in nutrition as well as taste.
Eno fruit salt is used to add a raising agent for the batter. It also helps in binding the ingredients together while giving it a nice crunchy texture that you would not get with just plain rice flour pancakes. Rice flour pancakes are a great way to start the day. They are light and fluffy and have a lovely texture. The best part is that they are easy to prepare.
The detailed ingredients and instructions are given below.
Step-by-step-instructions to prepare rice flour pancakes
Ingredients:-
- Rice flour - 3/4 cup
- Suji / Semolina - 1/2 cup
- Curd - 1/2 cup
- salt
- Onion - 1 medium
- Grated carrot - 1/4 cup
- Green chili - 2
- Coriander leaves
- Cumin seeds - 1 tsp
- Eno fruit salt - 1/4 tsp
- Water - 1 cup
Preparation:-
- To a mixing bowl add ¾ cup rice flour, ½ cup semolina/suji, ½ cup curd, and salt. mix well and gradually pour 1 cup of water and mix well without lumps till semi-thick batter consistency.
- Allow resting for 15 minutes. After 15 minutes add 1 medium chopped onion, ¼ cup grated carrot, 1 teaspoon cumin seeds, 2 green chilies, and coriander leaves then mix well till perfect consistency.
- Add ¼ teaspoon Eno fruit salt as a raising agent. Mix till the batter turns frothy.
- Next, grease a frying pan and heat on a medium flame. Pour 1 ladle full of batter and spread evenly. Cook on a medium flame for 2 minutes.
- After 2 minutes edges turn crispy then flip over and cook well for 2 minutes. spray oil if needed. Flip again and golden patches appear all over.
- Flip and cook for some more time and remove it from the pan. Delicious crispy rice pancake is ready. Prepare more pancakes from the batter.
- Check the doneness, crispy on the outside and soft on the inside. enjoy pancake with chutney.
Breakfast Recipes >>
Subscribe to our Youtube Channel
- 3/4 cup Rice Flour
- 1/2 cup Suji/Semolina
- 1/2 cup Curd
- Salt (as required)
- 1 Onion (medium)
- 1/4 cup Carrot (Grated)
- 2 Green Chilies
- Few Coriander leaves
- 1 tsp Cumin Seeds
- 1/4 tsp Eno fuit salt
- 1 cup Water
To a mixing bowl add ¾ cup rice flour, ½ cup semolina/suji, ½ cup curd, and salt. mix well and gradually pour 1 cup of water and mix well without lumps till semi-thick batter consistency.
Allow resting for 15 minutes. After 15 minutes add 1 medium chopped onion, ¼ cup grated carrot, 1 teaspoon cumin seeds, 2 green chilies, and coriander leaves then mix well till perfect consistency.
Add ¼ teaspoon Eno fruit salt as a raising agent. Mix till the batter turns frothy.
Next, grease a frying pan and heat on a medium flame. Pour 1 ladle full of batter and spread evenly. Cook on a medium flame for 2 minutes.
After 2 minutes edges turn crispy then flip over and cook well for 2 minutes. spray oil if needed. Flip again and golden patches appear all over.
Flip and cook for some more time and remove it from the pan. Delicious crispy rice pancake is ready. Prepare more pancakes from the batter.
Check the doneness, crispy on the outside and soft on the inside. enjoy pancake with chutney.