Crispy leftover rice pancakes

Level of difficulty: Super Easy

Prep time: 10 minutes

Cooking time: 10 minutes

Serves 4.

Ever wonder what to do with leftover rice? Then this recipe is for you! A slight twist on a traditional south-Indian snack (Akki Rotti), this recipe is super easy to make! It is equally loved by kids and adults.






 Ingredients

Leftover cooked rice - 2 full cups
Plain rice flour - 2 full cups
Finely grated coconut/dessicated coconut - 3 tbsp.
Roasted sesame seeds - 2 tbsp.
Ground green chillies - 1 tsp.
Salt to taste
Sheet of baking paper
Oil
Water

Note: You can also add grated carrot or finely chopped onions or cumin seeds (jeera) to this recipe. You can also adjust the spiciness by increasing/decreasing the amount of ground green chillies.

Procedure

1. Mix all the ingredients together in one mixing bowl other than the oil. 

2. Mix into dough using plain water. It should be a dough slightly more solid than a pizza base. Best to use hands! If the dough is too sticky you can add more rice flour, if it is too hard to roll out, add more water. Divide into tennis size balls.

3.  Take one ball and flatten it on the palm of your hand. Use a bit of oil if it gets too sticky.

4.  Take a piece of baking paper and lay flat on counter.  Add a bit of oil/oil spray an place the flattened ball on top. Start to roll it out using the palm of your hand till you get a flat pancake (less thick will be more crunchy). Otherwise, you can always use another piece of baking paper on top and roll it out using a rolling pin.  Apply some oil to the top.

 5.  Flip on to a flat pan/griddle/tava on medium heat and take the baking paper (which was on the bottom) off. Now let one side cook and as it starts to crisp, flip it and cook the other side. If it breaks do not worry - since it is rice flour, it is very easy to join broken pieces using your fingers (just be careful not to burn yourself in this process)!  And that is it! Serve hot with ketchup, pickle, chutney etc.