Ingredients:

  • 1 cup (125g) rice flour
  • 1/4 cup (30g) all-purpose flour (optional for texture)
  • 1 1/2 cups (360ml) water
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon olive oil (for cooking)
  • 1/4 cup (15g) finely chopped fresh cilantro
  • 1/4 cup (15g) finely chopped green onions
  • 1 small green chili, finely chopped (optional for heat)

Instructions:

  1. In a mixing bowl, combine rice flour, all-purpose flour, turmeric, cumin, and salt. Slowly whisk in water until smooth.
  2. Cover the bowl with a clean cloth and let it rest for 30 minutes.
  3. After resting, add chopped cilantro, green onions, and green chili to the batter. Mix well.
  4. Preheat a non-stick frying pan over medium heat; lightly grease with olive oil.
  5. Pour a ladleful of batter onto the center of the pan and quickly spread it in a circular motion to form a thin layer.
  6. Cook until the edges turn golden brown, about 2-3 minutes. Flip and cook for an additional 2 minutes.
  7. Continue with the remaining batter, greasing the pan as needed.
  8. Serve the pancakes warm with your choice of chutney or yogurt.