If you have ever ordered scallion pancakes in Chinese restaurants, chances are, you will love this gluten-free alternative that delivers on taste and texture.
You probably figured out by now that I love all things that resemble crepes, pancakes, tortillas, wraps. It must be my French upbringing. There is so much you can do with them: scoop, roll, grill, soak up juice, break into little pieces and put in soups, bake.
Come to think of it, flat bread may have been one of the first eatable utensils that we used to pick up food and clean up our plates. It is so practical in fact that in many parts of the world people still eat with their hands and use flat bread to do the heavy lifting! Like in India, Africa (Ethiopia, Morocco), the Middle East and South East Asia.
In addition to these popular flat breads, there are other types that are thicker and closer to omelets in their textures. They are too thick to roll so we add ingredients to the batter instead. They make great appetizers, sides, and lunch with a salad. You can make dozens for pennies!
These light crispy curry rice pancakes have no wheat or other flour, instead they use rice as a base. Both cooked and raw! But you need to prepare the dry rice because we all know how good dry rice tastes!
Benefits of soaking rice
To wash or not to wash, that is the question! Washing and rinsing rice before cooking isn’t a must but there are many health benefits to doing it and it only takes a minute! So no excuse. Washing rice removes a lot of the starch (and other things) which reduces the cooking time and produces a more puffed texture.
Why sprouting rice
But if you soak your rice overnight, it will start the process of sprouting. This simple step will increase the bio-availability of minerals and vitamins in rice. It basically removes a compound called phytates that binds minerals (zinc, iron, magnesium, calcium) and prevent them from being absorbed by the body. Sprouted rice also has a lower glycemic index (great for diabetics) that must keep low blood sugar. makes it more easily digestible. Need I say more? I rest my case!
TIP: Soak a large amount of rice and freeze the extra for another time. It is perfect for making congee, quickly cook rice in a hurry.
These pancakes may look thin and delicate but they are filling. I have a good appetite and two slices was all I could eat.
For this recipe, we are going to soak some of the rice over night or for at least 6 hours. Since you will also need to cook some rice, you might as well start the day before.
Variations
In addition to scallion greens, you can use finely grated carrots, or finely diced asparagus. It is best to use vegetables that don’t have too much water. This will ensure a crispy top with a soft but firm inside.
Crispy Curry Rice Pancakes
Equipment
- 1 Blender
Ingredients
- 1/2 cup white rice soaked overnight
- 1/4 cup cooked rice
- 1/2 cup water
- 1 tsp dry yeast
- 1 tsp baking powder
- 1 Tbsp curry powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 small carrot peeled and shredded
- 2-3 scallions chopped
- oil for frying
Instructions
Prepare both rice
- Soak 1/2 cup of white rice in 4 cups of water overnight.
- Cook 1 cup or more of rice.
Make the batter
- Blend the soak rice and cook rice with 1/2 cup of water until it is smooth.
- Add 1 tsp of dry yeast and cover for 30 minutes.
- Add the baking powder, curry powder, garlic powder, salt.
- Mix in the grated carrots and chopped onions.
- Heat up a skillet or non-stick frying pan with a few tablespoons of oil.
- When the pan is hot, slowly pour the rice batter and swirl it around until the liquid in the middle is spread to the sides.
- Cover and let it cook for a few minutes.
- Lift the lid, wipe the steam. Flip the pancake and cook uncovered for a few more minutes until the bottom is crispy.
- Cut slices and serve immediately with a salad.
Notes
