Easy Pancakes With Rice Flour

Soft Rice Flour Pancakes Recipe

What can I make for breakfast that’s different? Ever found yourself thinking like this? Of course you have. This is a dilemma in most homes when it comes to making plans for breakfast. Well, how about something that’s different from the usual idlis, dosas, and batata pohe… or oatmeal… How about some soft and spongy and easy pancakes with rice flour? Well, these are not just quick and easy to make, they’re also delicious. Made with mainly rice flour and potatoes, they’ll make a great change from other routine breakfast options.

You could also call these tasty pancakes vegetable and rice chillas. You could vary the mix of vegetables to your choice, but I have a delicious peanut and coconut chutney recipe too for you to go with the rice flour pancakes. You could enjoy the pancakes with this chutney or coriander-mint chutney or any other chutney of your choice. Do try out my rice flour pancakes recipe. You’ll surely be glad you did.

This is a gluten-free recipe just like my healthy jowar parathas that are equally easy to make.

Ingredients

2 ½ cups rice flour (400g)

2 potatoes (370g)

2 ¼ cups water approx.

2 tsp chaat masala

1 tsp salt, approx.

¾ cup finely chopped onion

½ cup chopped red tomatoes +

8 small yellow tomatoes, chopped

(OR ¾ cup chopped red tomatoes)

½ cup grated carrot

½ cup chopped green capsicum

¼ cup chopped coriander

2-inch piece ginger, crushed

4 green chillies, chopped

2 tsp chaat masala

½ tsp salt

½ tsp ground pepper

2 tbsp yogurt

1 tsp baking soda

2 tbsp sesame seeds (optional)

Will make around 13 – 14 pancakes.

Chutney

½ cup roasted peanuts

½ cup grated fresh coconut

1 ½ tbsp tamarind extract

OR 1 tbsp lime juice

2 small green chilies

1-inch piece ginger, crushed

1 ½ tsp ground cumin

½ – ¾ tsp salt

½ cup water, approx.

Procedure

Chutney

1. Mix all the ingredients in a grinder jar and grind to a smooth chutney adding a little water at a time. Adjust the taste if necessary.
2. Optional step – adding tadka/fodni. Heat 2 tsp oil and season it with around ¼ tsp mustard seeds, ¼ tsp cumin seeds, and a few curry leaves and pour this over the chutney.

Pancakes

1. Boil and roughly crush or mash the potatoes.
2. To a mixer jar, transfer the crushed potato along with the rice flour and around 2 ¼ cups water. Blend. Add a little more water if necessary to get a thick batter. Transfer this to a mixing bowl.
3. Mix in the chopped onion, tomato, grated carrot, green capsicum, and green chillies, and chaat masala and some salt.
4. Then mix in the ground pepper, crushed ginger, coriander and yogurt.
5. Check the batter for consistency (thick flowing consistency) and for salt.
6. Stir in the baking soda. Mix well.
7. Lightly grease a non-stick frying pan and heat it up.
8. Then spoon in enough batter for a 5 – 6 inch pancake.
9. Cook for 1 minute on medium low heat. Cover and cook for around 2 minutes more, till the pancake starts browning slightly along the lower edge. Drizzle a little oil and some sesame seeds on the top and flip the pancake.
10. After that, cook it on the other side for around 1 -2 minutes or till it turns golden brown on this other side too. Remove the pancake to a plate.
11. Similarly, make the other pancakes. Enjoy them with the peanut chutney or with coriander-mint chutney.

Enjoy!