Black Rice Pancakes


    2 cups black rice
    ½ tsp baking powder
    Salt to taste
    1 tsp red chilli powder
    ½ tsp turmeric powder
    ½ tspgaram masala powder
    1 green chilli
    ¼ tsp asafoetida (hing)
    2-3 fresh coriandersprigs
    Juice of ½ lemon
    1 cup coconut milk
    1 tbsp olive oil
    1 tbsp gram flour (besan)
    Oil for cooking
    1 spring onion greenbulb
    1 medium tomato
    2-3 fresh basil leaves
    Micro greens for garnishing
    1 medium radish, peeled
    1 medium carrot, peeled
    1 inch ginger
    1 green chilli
    Salt to taste
    Juice of ½ lemon
    ¼ medium raw mango, peeled
    1 tsp olive oil
    1 tsp cumin seeds (jeera)
    ½ tsp asafoetida (hing)
    1 tsp red chilli powder
    ½ tsp turmeric powder
    Salt to taste
    6-8 curry leaves
    ½ small raw mango
    1 spring onion bulb
    1 small tomato
    2-3 fresh mint leaves
    2-3 fresh coriander leaves
    5-6 fresh basil leaves
    Salt to taste
    A pinch garam masala powder
    Juice of ½ lemon
    Crushed black peppercorns to taste
    A few drops olive oil

preparation method

1. Grind black rice to a coarse powder using Westinghouse mixer grinder. Transfer in a bowl.
2. Add baking powder, salt, chilli powder, turmeric powder, garam masala powder. Finely chop green chilli and add alongwith asafoetida, chopped fresh coriander, lemon juice and coconut milk and whisk well.
3. Add olive oil, gram flour andsufficient water and whisk to make a smooth batter. Set aside for 3-4 minutes.
4. To make the chutney, roughly chop radish and carrot and add to a blender jar. Add ginger, green chilli, salt and lemon juice. Slice mango and add. Blend to a coarse paste. Transfer in a plate.
5. For the tempering, heat olive oil in a non-stick pan. Add cumin seeds, asafoetida, chilli powder, turmeric powder, salt and curry leaves. Sauté for a minute and pour the tempering over the chutney. Mix well and refrigerate.
6. Heat some oil in another non-stick pan. Pour a ladleful of batter, spread into a pancake and cook for 2 minutes.
7. Finely slice the spring onion bulb and sprinkle on top of the pancake. Flip and cook till the underside is fully done.
8. Make another pancake in a similar manner. Slice tomato and add on top alongwith basil leaves and cook till fully done from both the sides.
9. To make the salad, peel andcut raw mango into thin strips, slice spring onion bulb, deseed and cut tomato into thin strips. Transfer all of into a bowl.
10. Add mint leaves, coriander leaves, torn basil leaves, salt, garam masala powder, lemon juice, crushed peppercorns and olive oil. Toss.
11. Place the pancakes on a serving plate. Place the salad on one side and top the pancakes with the chutney. Garnish with micro greens and serve.

Serving Suggestions

    Serve 2
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