Onion Tomato Rice Flour Pancake – Indian Style

Step 1: Prepare the Vegetable Base

Take a bowl and add 1 1/2 cups of thinly sliced onions. Then add 2 medium-sized chopped tomatoes, 2 chopped green chilies, some fresh chopped coriander leaves, and 1/2 tablespoon of crushed garlic.

Step 2: Add Spices and Lemon Juice

Squeeze the juice of half a lemon into the bowl. Add salt to taste, 1 teaspoon of red chili powder, 1 teaspoon of cumin seeds, and 2 pinches of cinnamon powder.

Step 3: Combine Ingredients and Form Batter

Mix all the ingredients thoroughly. Add 1 cup of rice flour and 1 tablespoon of oil to the mixture. Mix well until all ingredients are coated. Gradually add water while mixing until a thick, flowing batter consistency is achieved.

Step 4: Cook the Pancake

Heat a pan with a little oil. Once hot, pour a portion of the prepared batter into the pan and spread it to form a round shape. Sprinkle some red chili flakes on top. Cover the pan with a lid and cook on low flame for 5 minutes.

Step 5: Flip and Finish Cooking

After 5 minutes, remove the lid. Drizzle 1 tablespoon of oil on top of the pancake. Carefully flip the pancake and cook for another 3-4 minutes without the lid until it's golden brown and crispy on both sides.

Step 6: Serve

Once cooked, take out the pancake from the pan. It is now ready to serve hot.

• Ensure the batter is thick enough to hold its shape but still has a flowing consistency.

• Cook on low flame to ensure the pancake cooks through and becomes crispy without burning.

• Adjust spice levels according to your preference.

• Add other finely chopped vegetables like bell peppers or carrots for more flavor and nutrition.

• Substitute rice flour with chickpea flour (besan) for a different texture and taste.

• Serve with a side of yogurt or chutney.