Crispy Rice Pancakes Recipe

Crispy Rice Pancakes

Ingredients:-

½ cup rice, soaked 8 hours or overnight

½ cup dried beans, soaked 8 hours or overnight

¼ cup light coconut milk

1 Tbs. thinly sliced green onion

¼ tsp. ground turmeric

8 tsp. vegetable oil

Paneer cut into 16 thin slices

2 cups bean sprouts

2 cups mixed fresh basil, mint, and coriander or spring onions for garnish

How to make crispy rice pancakes:-

·         Rinse and drain soaked rice, and blend in blender with 1 cup water until smooth. Transfer to large bowl, and set aside.

·         Rinse and drain beans, and blend in blender with 1/2 cup water until no lumps remain.

·         Stir bean mixture into rice mixture along with coconut milk, green onion, and turmeric. Heat one tsp. oil in medium-high heat.

·         Add 2 slices paneer, and stir-fry 30 seconds. Ladle in just enough batter to cover stir-fried ingredients, swirling pan to coat bottom.

·         Reduce heat to medium-low, and cook 3 to 5 minutes, or until bottom is crispy.

·         Scatter 1/4 cup bean sprouts over one side of pancake; fold other side over to form half moon. Cook pancake 1 to 2 minutes more per side.

·         Repeat with remaining ingredients until you have 8 pancakes. Garnish with fresh herbs or spring onion.