Savory Rice Flour Pancakes With Veggie Filling Recipe

About this recipe

Delightfully crispy rice flour pancakes filled with a savory mix of fresh vegetables and aromatic spices for a satisfying snack.

Ingredients

• - Tomato Ketchup
• 2 pcs Zucchini
• - Rice Flour
• 200 ml Coconut Milk
• 1 piece Yellow Bell Pepper
• 100 g Coriander Leaves
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 200 g Black Salt
• 200 ml Mustard Oil
• 500 g Tomato - Hybrid

Instructions

1. 1. In a mixing bowl, combine rice flour, coconut milk, turmeric powder, and black salt to form a smooth batter.
2. 2. Finely chop tomatoes, bell peppers, zucchini, and coriander leaves, ensuring even-sized pieces.
3. 3. Heat 1 tbsp of oil in a pan and sauté the chopped vegetables for 5-7 minutes until tender and aromatic.
4. 4. Add cumin powder to the sautéed vegetables and mix well, then set aside to cool slightly.
5. 5. Heat a non-stick pan and lightly grease it with oil using a brush or tissue.
6. 6. Pour a ladleful of rice flour batter onto the hot pan and spread it evenly into a thin circle.
7. 7. Cook the pancake on medium heat for 2-3 minutes until the edges start to lift slightly.
8. 8. Place a portion of the sautéed vegetable mixture onto one half of the pancake.
9. 9. Fold the pancake over the filling gently, pressing the edges to seal it lightly.
10. 10. Flip the folded pancake and cook for another 2-3 minutes to ensure a crispy texture.
11. 11. Repeat the process with the remaining batter and vegetable filling.
12. 12. Serve the savory pancakes hot, garnished with fresh coriander leaves.