INGREDIENTS:
1 1/2 cups Rice
6 tomatoes - medium sized
3 dry red chillies
1 cup fresh grated coconut
1 tsp salt
HOW TO MAKE:
1) Soak the rice for 2 hours. Wash well, drain all water and grind with the coconut, chilies, salt and chopped tomatoes into a fine paste adding 1 1/2 cup of water. Remove into a container and stir well.
2) Heat a greased pancake griddle/ a non stick griddle till hot and spread a scoop of batter on it evenly. Allow it to set for a minute. Keep the stove on high/medium high flame during this process. The pancake will form.
3) Turn the pancake to the other side and allow to cook for a few seconds before serving. Serve with chutney.
RATING NOTES:
** This is an instant pancake. The batter should not be fermented. If not using immediately, the batter should be kept in the fridge.
** You can also add some coriander leaves, grated carrot, finely chopped onions etc to this batter to try variations.
1 1/2 cups Rice
6 tomatoes - medium sized
3 dry red chillies
1 cup fresh grated coconut
1 tsp salt
HOW TO MAKE:
1) Soak the rice for 2 hours. Wash well, drain all water and grind with the coconut, chilies, salt and chopped tomatoes into a fine paste adding 1 1/2 cup of water. Remove into a container and stir well.
2) Heat a greased pancake griddle/ a non stick griddle till hot and spread a scoop of batter on it evenly. Allow it to set for a minute. Keep the stove on high/medium high flame during this process. The pancake will form.
3) Turn the pancake to the other side and allow to cook for a few seconds before serving. Serve with chutney.
RATING NOTES:
DIFFICULTY LEVEL : EASY
RATING POINTS : 9/10**
** This is an instant pancake. The batter should not be fermented. If not using immediately, the batter should be kept in the fridge.
** You can also add some coriander leaves, grated carrot, finely chopped onions etc to this batter to try variations.
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