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Rice and Potato Pancakes

 INGREDIENTS:

  1. Rice 1 cup soaked overnight
  2. Semolina 3 tbsp
  3. Potato 2 large, boiled
  4. Green Chilis 2-3 
  5. Ginger, 1 inch, grated
  6. Cumin Seeds 1 tsp
  7. Carrot, grated 1/2 cup
  8. Capsicum chopped 1/4 cup
  9. Onion 1 large, finely chopped
  10. Coriander Leaves chopped 2 tbsp
  11. Oil 3 tbsp
  12. Baking Soda 1 tsp
  13. Salt to taste

METHOD:


Serving Size: 4-5

Wash the rice and soak it overnight. Then drain the rice and blend it with boiled potatoes, cumin seeds, ginger, green chilis, salt, and water.

Transfer the rice to a bowl and add semolina, onion, carrot, capsicum, coriander leaves and 2 tbsp oil. Adding oil helps brown the edges. 

Let the batter rest for 15-20 minutes so the semolina absorbs moisture.

Just before cooking, add baking soda. Sprinkle 1 tsp of water on top to activate it. Gently fold it in.

Heat a pan on medium flame. Brush it with oil. Pour a ladleful of batter onto the pan and gently spread it into a 1/2-inch-thick pancake. Drizzle a little oil around the edges.

Cook until the edges dry and become deep golden. Flip and cook the other side until crisp.

Serve with either coriander chutney, yoghurt dip, or tomato garlic chutney.







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