Rice pancakes with coconut


Preparation info

  • Difficulty


  • Makes


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

These Portuguese-influenced pancakes from Goa, Apa De Arroz, can be eaten on their own, or served with lentils and vegetable curries. They are also a great way of serving kebabs, rolling the meat up inside.


  • 150 g/5 oz/ cups rice flour
  • 75 g/3 oz/¾ cup plain (all-purpose) flour
  • 40 g/1 ½ oz/scant ½ cup desiccated (dry unsweetened shredded) coconut, ground in a coffee grinder until as fine as flour, or coconut powder
  • 2.5 ml/½ tsp chilli powder
  • 2.5 ml/½ tsp ground cumin
  • 30 ml/2 tbsp chopped fresh coriander (cilantro)
  • 2.5 ml/½ tsp salt, or to taste
  • 30 ml/2 tbsp sunflower or light olive oil, plus extra for shallow frying


  1. Put the rice, plain flours and ground coconut in a bowl. Add the chilli, cumin, coriander and salt. Stir together.

  2. Drizzle the oil over the dry ingredients, then rub in with your fingertips and thumbs.

  3. Make a hollow in the middle of the dry ingredients, then pour in 300ml/½ pint/ cups cold water. Using a wooden spoon, gradually mix in the flour from the sides to make a thick batter.

  4. Heat a cast iron griddle or other heavy pan over a medium heat. Add 5ml/1 tsp of the oil and swirl it over the base of the pan. Spoon 30ml/2 tbsp of the batter onto the hot griddle and spread it out to a circle about 15cm/6 in in diameter.

  5. Cook for 3–4 minutes, until the top is well set and the underside has brown patches.

  6. Brush a little oil on the top and turn it over carefully. Cook for a further 2–3 minutes until the other side is browned.

  7. Line a large tray with kitchen paper and arrange the cooked breads in a single layer on it. Do not stack them up, or they will become soggy. Keep warm in a low oven while you make the rest of the breads. Serve warm, as they do not keep very well.

Per portion Energy 210kcal/871kJ; Protein 2g; Carbohydrate 23g, of which sugars 0g; Fat 12g, of which saturates 4g; Cholesterol 0mg; Calcium 22mg; Fibre 1.4g; Sodium 128mg.