Rice Potato Pancake

Rice and potato pancake is a healthy version of pancake. It can be served as a breakfast dish or an evening snack. The method of preparation is pretty simple, hence it's a perfect dish for any amateur cook.

Cook Time:

15 Minutes

Yield:

4 Servings

Ease of Cooking:

Easy

What all you'll need?

• Rice Flour - 1 cup
• Potatoes - 2 Medium sized boiled and mashed
• Semolina/Rava/Sooji - 1/2 cup
• Green Chili - 2
• Cumin Seeds - 1 teaspoon
• Cilantro - 3-4 strands chopped
• Onion - 1 Small chopped
• Plain Yogurt - 1 cup
• Water - As required
• Salt - to taste
• Coconut Oil - As required

Let's cook it!!

1. Add the mashed potato and yogurt in a grinder/mixer. Grind it into a fine paste.
2. Transfer it into a bowl and add dry ingredients(rice flour, semolina, cumin seeds, cilantro, green chili, onion, salt) to the potato yogurt batter.
3. Mix the ingredients well and make it into a pancake batter consistency, by adding water as required.
4. Let the batter rest for at least 15 minutes. Heat a skillet and coat with coconut oil.
5. Pour 1/4 cup of batter to the skillet and wait for a minute or two, until bubbles start to appear on the top surfaces of the pancake. 
6. Flip it to the other side and wait until it's light brown in color.

Serve hot pancakes with coconut chutney or any other accompaniment of your choice.