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Savoury Rice Pancake
A healthy gluten-free savoury pancake that is ideal for any time of day!
Preparation
Prep Time
10 mins`
Cook Time
5 mins
Total Time
15
Ingredients
1.5 cups brown rice flour/ rice flour
1 cup bottle gourd, grated
½ cup coriander leaves, finely chopped
½ tsp turmeric
½ tsp red chilli powder
1 tsp coriander powder
green chillies, finely chopped as per taste
Salt to taste
Fresh coconut and coriander leaves for garnishing
Method
In a bowl, mix the rice flour, green chilli, coriander and salt. Grate the bottle gourd into this mixture. The water from the gourd will be released, that can be used to make the dough. If the dough isn't coming together, add a little water as needed.
Divide the dough into balls. On the rolling board spread a wet big muslin cloth (squeeze the extra water) and take a ball and cover one end of the muslin cloth.
Flatten the dough ball using rolling pin into 5 to 6 inches diameter circle. You can make the rolled dough thick or thin, it's your preference.
Preheat an iron skillet/non-stick tava. Place the rolled dough on it and carefully peel the muslin cloth from the rolled dough.
Cover it with lid and cook on slow flame until the base is golden and crispy.
Then flip it and roast the rice pancake till it is completely cooked without the lid.
Prepare all the rice pancakes this way.
Garnish with grated coconut, coriander leaves and serve with vegan curd, hari mirchi ke thecha and mint chutney.
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