Stuffed and crispy Turmeric Rice flour Pancake

Name: Stuffed and crispy Turmeric Rice flour Pancake
Total time: 900 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1/2 cup rice flour; 1 tablespoon cornflour; 1/2 teaspoon turmeric powder; 1/4 teaspoon pink salt; 2 pinches black pepper powder; 2/3 cup thick coconut milk; 1/2 cup iced water; 1 teaspoon olive oil to grease the pan; 100 g or 1/2 cup crumbled paneer; 1 small yellow capsicum(any color can be used); 2-3 spring onions, thinly sliced with green part; 2 tablespoon green peas+sweet corn (blanced); 2 tablespoon chopped tomato; 1 tablespoon olive oil; 1/4 teaspoon amchur powder/chat masala; 1 tablespoon soya sauce; as per taste Salt to taste

Sabrina Yasmin @barak_kitchen

Riyadh

#boxweek16
Sharing a very healthy and delicious pancake recipe made of rice flour, coconut milk and turmeric powder. To make it a filling breakfast, I stuffed them with some stirfried paneer and vegetables filling .

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

15 min

2 people

For pancake
1/2 cuprice flour
1 tablespooncornflour
1/2 teaspoonturmeric powder
1/4 teaspoonpink salt
2 pinchesblack pepper powder
2/3 cupthick coconut milk
1/2 cupiced water
1 teaspoonolive oil to grease the pan
For stuffing
100 g or 1/2 cup crumbled paneer
1small yellow capsicum(any color can be used)
2-3spring onions, thinly sliced with green part
2 tablespoongreen peas+sweet corn (blanced)
2 tablespoonchopped tomato
1 tablespoonolive oil
1/4 teaspoonamchur powder/chat masala
1 tablespoonsoya sauce
as per taste Salt to taste

Saved

Steps

15 min

1

Heat 1 tablespoon of olive oil to a pan.
2

Saute chopped white part of sping onion and chopped green chilli for a minute.
3

Add in all the other ingredients mentioned above.
4

Stir fry in high heat for 3-5 minutes.Remove and set aside.
5

For the pancake, combine flours, turmeric, salt and a pinch of pepper in a bowl.
6

Add coconut milk and iced water. Stir until smooth. Make a thin batter.
7

Cover and refrigerate for 1 hour to rest.This will help to make pancake moist but still little crispy.
8

At the time of cooking,add 1 tablespoon of chopped spring onion to batter.
9

Brush pan with olive oil.
10

Heat over medium-high heat. Add 2 tablespoon of batter to pan. Tilt pan, swirling batter to cover base of the pan.
11

Cook for 2 minutes or until base is light golden. Place 2 tablespoon of stuffing on half the pancake.
12

Fold over to enclose. Transfer to a plate.
13

Repeat with remaining ingredients.
14

Garnish with some chopped green spring onion and serve immediately.