Egg And Spinach Stuffed Rice Pancakes Recipe

About this recipe

A delightful combination of protein-rich eggs and nutrient-packed spinach wrapped in tender rice flour pancakes. Perfect for a balanced dinner!

Ingredients

• - Rice Flour
• 6 pcs White Eggs
• 250 g Spinach
• 500 g Onion
• 100 g Garlic
• 250g Green Chilli
• 50 g Cumin Powder
• 20 g Turmeric Powder
• - Coconut Oil
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Mix rice flour, salt, and water in a bowl to create a smooth batter, ensuring no lumps remain.
2. 2. Finely chop spinach, onion, garlic, and green chilies, keeping them ready for the filling.
3. 3. Heat 1 tablespoon of coconut oil in a pan and sauté garlic, onion, and green chilies until fragrant.
4. 4. Add chopped spinach, cumin powder, and turmeric powder, cooking until spinach wilts completely.
5. 5. Crack eggs into the pan and scramble them with the spinach mixture until fully cooked and combined.
6. 6. Heat a non-stick pan and lightly grease it with remaining coconut oil before pouring a ladle of rice flour batter.
7. 7. Spread the batter thinly to form a pancake and cook on medium heat until the edges lift slightly.
8. 8. Flip the pancake carefully and cook the other side until golden brown and fully set.
9. 9. Place a generous portion of the spinach-egg mixture in the center of the cooked pancake.
10. 10. Fold the pancake over the filling to create a stuffed pocket and serve warm.