Crispy Soy Chunk Rice Pancakes Recipe

About this recipe

A unique twist on traditional rice pancakes, these are loaded with protein-packed soy chunks, aromatic spices, and crispy edges for a satisfying lunch.

Ingredients

• - Chia Seeds
• - Mint Leaf
• 100 g Lemon
• 200 g Table Salt
• 500 g Sugar
• 1pc Watermelon
• 1 kg Rice
• - Rice Flour
• 100 g Coriander Leaves
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Salt

Instructions

1. 1. Soak the soy chunks in hot water for 10 minutes, then drain and squeeze out excess water.
2. 2. Chop the soaked soy chunks into smaller pieces for easier mixing into the batter.
3. 3. In a large mixing bowl, combine cooked rice, rice flour, chopped soy chunks, coriander leaves, green chilies, cumin seeds, turmeric powder, and salt.
4. 4. Gradually add water to the mixture, stirring until a thick but spreadable batter forms.
5. 5. Heat a non-stick pan and drizzle a little vegetable oil to coat the surface evenly.
6. 6. Pour a ladleful of batter onto the pan and spread it into a round pancake shape using the back of the ladle.
7. 7. Cook the pancake on medium heat for 3-4 minutes until the bottom turns golden and crispy.
8. 8. Flip the pancake carefully and cook the other side for another 3 minutes until crispy and cooked through.
9. 9. Repeat the process with the remaining batter to make more pancakes.
10. 10. Serve the crispy rice pancakes hot with a side of coriander chutney or your favorite dipping sauce.