Crispy Rice Pancakes (Chitwa)
A community recipe by tithiNot tested or verified by Nigella.com
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Blend all the ingredients together very well to have a smooth batter Heat oil in a pan put a small amount of batter and spread it out to have thin crispy pancakes.
Blend all the ingredients together very well to have a smooth batter Heat oil in a pan put a small amount of batter and spread it out to have thin crispy pancakes.
Introduction
These are quick, easy to make,light pancakes made out of rice flour.
These are quick, easy to make,light pancakes made out of rice flour.
Ingredients
Serves: 8-10
Metric
Cups
- 125 millilitres white rice flour
- 200 millilitres water
- 2 tablespoons plain yoghurt
- 2 teaspoons green chillies
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin seeds
- 1 handful fresh coriander (chopped)
- 1 teaspoon salt (to taste)
- 5 tablespoons oil (for frying)
- ½ cup white rice flour
- 7 fluid ounces water
- 2 tablespoons plain yogurt
- 2 teaspoons green chiles
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin seeds
- 1 handful cilantro (chopped)
- 1 teaspoon salt (to taste)
- 5 tablespoons oil (for frying)
Method
Crispy Rice Pancakes (Chitwa) is a community recipe submitted by tithi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
The batter should be absolutely smooth or else the end result will be lumpy and soggy pancakes
Serve hot with tangy pickle or chutney
The batter should be absolutely smooth or else the end result will be lumpy and soggy pancakes
Serve hot with tangy pickle or chutney
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