Serves: 12
Total Calories: 75
1. In a bowl, mix together the rice flour, urad bean flour, and yogurt and mix to make a smooth batter. Whip with a fork a few seconds to make the batter fluffy. Set aside 3 to 4 hours. If the batter is too thick, add more water, as is needed, to make a semi-thick batter of pouring consistency. Mix in the onion, carrots, cilantro, green chili peppers, dill leaves, and salt.
2. Heat about 1/2 teaspoon oil in a nonstick tava or skillet over medium medium-high heat until, until a drop of batter sizzles lightly.
3. Then, using a metal soup ladle, pour about 1/2 cup batter onto the hot tava and spread it evenly into a 5- to 6-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.
4. As the pancake sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops on top and cook until the bottom takes on a rich golden hue, about 1 minute. Turn over once and cook until the other side is takes on a similar color, about 1 minute. Transfer to a serving platter, repeat with the remaining batter, and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rice Flour Pancakes with Carrots recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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