Crispy Stuffed Rice Flour Pancakes Recipe

About this recipe

Golden, crisp pancakes stuffed with a flavorful tofu and spinach mixture, offering an irresistible combination of textures and flavors.

Ingredients

• 200 ml Coconut Milk
• - Fresh Tofu
• 250 g Spinach
• - Tomato Ketchup
• - Rice Flour
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 100 g Salt
• 200 ml Mustard Oil
• 10G Red Chili Powder

Instructions

1. 1. In a mixing bowl, combine rice flour, coconut milk, salt, and turmeric powder into a smooth batter.
2. 2. Heat 1 tbsp oil in a pan and crumble the tofu into small pieces; cook until slightly golden.
3. 3. Add chopped spinach and diced tomato to the pan with the tofu; stir well and cook for 5 minutes.
4. 4. Season the filling with cumin powder, red chili powder, and salt; mix thoroughly and set aside.
5. 5. Heat a non-stick pan and lightly grease it with oil; pour a ladle of batter to form a thin pancake.
6. 6. Cook the pancake on medium heat for 2-3 minutes until the edges start lifting slightly.
7. 7. Place a generous scoop of the tofu-spinach mixture on one half of the pancake and fold it over.
8. 8. Press gently and cook for another minute to seal the edges and ensure crispness.
9. 9. Repeat the process for the remaining batter and filling to make more stuffed pancakes.
10. 10. Serve the crispy pancakes warm with a side of fresh tomato chutney or mint sauce.