Black Rice Pancakes

About Black Rice Pancakes

Ingredients

• Black rice 2 cups
• Baking powder ½ tsp
• Salt to taste
• Red chilli powder 1 tsp
• Turmeric powder ½ tps
• Garam masala powder ½ tsp
• Green chilli 1
• Asafoetida (hing) ¼ tsp
• Fresh coriander sprigs 2 to 3
• Lemon, juice extracted ½
• Coconut milk 1 cup
• Olive oil 1 tbsp
• Gram flour (besan) 1 tbsp
• Oil for cooking
• Spring onion bulbs 2
• Medium tomatoes 2
• Fresh basil leaves a few
• Microgreens for garnish
• Chutney
• Medium radish, peeled 1
• Medium carrot, peeled 1
• Ginger 1 inch
• Green chilli 1
• Salt to taste
• Lemon, juice extracted ½
• Medium raw mango, peeled ¼
• Tempering
• Olive oil 1 tsp
• Cumin seeds 1 tsp
• Asafoetida ½ tsp
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Salt to taste
• Curry leaves 6 to 8
• Salad
• Small raw mango 1
• Spring onion bulbs 2
• Small tomatoes 2
• Fresh mint leaves a few
• Fresh coriander leaves a few
• Fresh basil leaves a few
• Salt to taste
• Garam masala powder a pinch
• Lemon, juice extracted 1
• Olive oil drops a few

How to Make Black Rice Pancakes (Stepwise Photos)

Method

1. Grind black rice to a coarse powder in a mixer and transfer into a bowl.
2. Add baking powder, salt, chilli powder, turmeric powder, garam masala powder. Finely chop green chilli and add along with asafoetida, chopped coriander sprigs, lemon juice and coconut milk and whisk well.
3. Add olive oil, gram flour and sufficient water and whisk to a smooth batter. Set aside for 3-4 minutes.
4. To make chutney, roughly chop radish and carrot and put into a blender jar. Add ginger, green chilli, salt and lemon juice. Slice mango and add. Blend to a coarse paste. Transfer into a bowl.
5. For tempering, heat olive oil in a small non-stick pan. Add cumin seeds, asafoetida, chilli powder, turmeric powder, salt and curry leaves. Saute for a minute and pour the tempering over the chutney. Mix well and refrigerate.
6. Heat some oil in another non-stick pan. Pour a ladleful of batter, spread into a pancake and cook for 2 minutes.
7. Finely slice spring onion bulbs and sprinkle some of it on top of the pancake. Flip and cook till the underside is fully done.
8. Make another pancake in a similar manner. Slice tomatoes and sprinkle some of it on top along with a few basil leaves and cook till fully done from both the sides.
9. To make the salad, peel and cut raw mango into thin strips, slice spring onion bulb, deseed and cut tomato into thin strips. Transfer all of into a bowl.
10. Add mint leaves, coriander leaves, torn basil leaves, salt, garam masala powder, lemon juice, crushed peppercorns and olive oil and toss well.
11. Place the pancakes on a serving plate. Place the salad on one side and top the pancakes with the chutney. Garnish with microgreens and serve.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps