This one comes straight from my mother-in-law’s kitchen. I didn’t change even a bit of it. It is perfect for sunday brunch! You can add grated carrot or beetroot in it. Add some fenugreek leaves or some grated cabbage! This recipe can have so many variations! But simply spinach and onions were just enough for me. You can even deep fry it for more crisp and colour!
Serves 8 Pancakes
300gms rice flour
11/2 cup finely chopped spinach
2-3 tbsp chopped coriander leaves
2 onions (finely sliced)
1 tsp coriander powder, 1 tsp cumin ppowder
4-5 green chillies, 1 inch ginger, 6-8 garlic cloves
10-12 curry leaves
1 cup hot water(approximately)
oil to grease the pancakes
1 butter paper
1 cup yogurt
- Make the paste of green chillies, ginger, garlic with little salt.
- Mix rice flour, spinach, coriander leaves, onions,cumin powder, coriander powder, curry leaves and freshly prepared chilly-ginger-garlic paste. Add salt and mix thoroughly. Taste it and check the balance of salt and chilly(spiciness).
- Now slowly add warm water and prepare firm dough. Be cautious with water. Do not add more water. Do not knead the dough. Prepare pancakes immediately(no rest time for dough).
Note: The more you allow the dough to rest, the more it will become soggy and loose and difficult to prepare pancakes.
- Heat the non-stick griddle or pan and grease it with few drops of oil.
- Take butter paper and grease it with few drops of oil. Divide the dough in eight equal parts. Take one part and put on butter paper.With the help of fingers and hand, spread the dough to prepare pancakes(Don’t worry, they will spread easily). Gently lift the pancake and put it on griddle or pan.
- Each side will take 3-5 minutes to get cooked. Cook both the sides.
- Serve hot(really hot) with yogurt and pickle.