Rice pancakes with coconut

Name: Rice pancakes with coconut
Yield: Makes 8
Cuisine: India
Ingredients: 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; 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; 2.5 ml/½ tsp ground cumin; 75 g/3 oz/¾ cup plain (all-purpose) flour; 150 g/5 oz/1¼ cups rice flour

Preparation info

Makes
8

Difficulty
Easy

Appears in

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.

Ingredients

150 g/5 oz/1¼ cups rice flour
75

Asia
India
Goa
Main course
Vegan
Breakfast

Method

Put the rice, plain flours and ground coconut in a bowl. Add the chilli, cumin, coriander and salt. Stir together.
Drizzle the oil over the dry ingredients, then rub in with your fingertips and thumbs.
Make a hollow in the middle of the dry ingredients, then pour in 300ml/½