Crispy Curry Rice Pancakes
These rice pancakes are gluten-free, crispy and filling. Once the rice is prepared, it only takes a few minutes to crank them out.
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
NOTE: if you want to make this dish low fat, pour the batter in a lightly oiled cast iron skillet and bake at 375 F for 5 minutes, flip and bake for another minute or two.