Rice Flour Pancakes
Eaten for breakfast or as a snack food, these are served with chutneys and pickles. You can also wrap them around any vegetable dish of your choice and serve them at lunch with a salad.
- 120ml/4 fl oz natural yoghurt
- 140g/5 oz rice flour (also called powdered rice)
- 1/2 tsp salt
- 1-2 fresh hot green chillies, finely chopped
- 1 tbsp peeled and finely chopped shallot
- 2 tbsp finely chopped fresh coriander
- about 3 tbsp olive or peanut oil
Empty the yoghurt into a bowl.Using a fork or whisk, beat it lightly until smooth and creamy. Slowly add 350ml/12fl oz water, mixing it well as you go.
Put the rice flour and salt in a seperate and larger bowl. Slowly add the yoghurt-water combination, mixing it in until everything is thoroughly blended and there are no lumps. Add the chillies, shallot and coriander and stir well. Set aside for 1-2 hours. A little longer is fine too.
When you're ready to cook, put the oil in a small bowl and stick a teaspoon in it. Set a non-stick frying pan over a medium heat and add 1 teaspoon oil. Meanwhile, add the coriander, chilli and cumin seeds to the batter and stir well. Measure 70ml/2 1/2 fl oz water into a ladle and mentally note the level to get an idea of how much batter you will need each time. Take a ladleful of the batter and pour it slowly into the pan, letting it expand into a circle about 15 cm/6 inches in diameter. This batter is very forgiving so you can fill up any holes and round off the pancake to get the shape you want.
Let it cook for about 2 minutes, or until the underside is golden red. Flip it over and cook the other side for another 2 minutes or so, until it is golden-red as well. Pick up the pancake with a spatula and slide it on to a plate. You can fold it in half and then into quarters if you wish. Keep covered as you make the other pancakes in the same way, remembering to stir the batter thoroughly each time.
Make only as many pancakes as you need. The batter can be stored in the refrigerator for several days.