Indian Rice Flour Pancakes

A shortage of munitions in the kitchen with a corresponding failure to consider the solution the night before, combined with a desire to produce something for dinner without resorting to pizza delivery or dining out, resulted in a focus on staples.

Pancakes were an obvious choice, especially when you can salvage the last few peppers from the vine along with some vibrant green parsley. A comforting treat any time of day, these dosas are delightfully soft and quite flavorful. Satisfying for breakfast, lunch or dinner, serve with some chutney such as this fresh tomato chutney, or as a flatbread alongside an Indian meal as a substitute for naan.

Indian Rice Flour Pancakes

Recipe by Lisa Turner Cuisine: Indian Published on October 28, 2008 Simple, soft spiced Indian rice flour pancakes with chilies and cilantro — great on their own, for dipping or rolling, or with an Indian meal Preparation: 10 minutes Cooking time: 1 hour 30 minutes Print this recipe Ingredients: 1 cup unbleached white flour 1 cup rice flour 1 1/2 teaspoons sea salt 1 cup plain yogurt 3/4 cup water 2 tablespoons finely chopped fresh cilantro or parsley 1-inch piece fresh ginger, minced or grated 2 to 3 jalapeños or green chilies, seeded and finely chopped pinch of ground coriander pinch of ground cumin pinch of turmeric pinch of caynenne oil for frying Instructions: Combine the flours, salt and yogurt in a food processor. Add the water and process until you have a smooth batter. Add the remaining ingredients, pulse for a few quick seconds and transfer the mixture to a bowl. Stir a few times. Heat 1 teaspoon of oil in a nonstick frying pan over medium-low heat. When hot, pour in 1/3 cup of batter. Swirl it around a bit so you get a roughly 6 to 7 inch pancake. Add another teaspoon or so of oil to the edges of the pan, cover, and cook for 6 minutes or until the bottom of the pancake is reddish brown. Gently flip the pancake and cook uncovered for another 5 minutes or until the other side is browned. Transfer the pancake to a plate, cover with foil, and repeat the process with the remaining batter. Makes 8 pancakes

Other Indian fried savories to be enjoyed:
Chickpea Flour Pancakes with Crushed Peas and Cilantro (Pudla)
Savory Rice and Urad Dal Pancakes (Dosa)
Savoury Mung Dal Pancakes