Ingredients
- ½ cup rice, soaked 8 hours or overnight
- ½ cup dried beans, soaked 8 hours or overnight
- ¼ cup light coconut milk
- 1 Tbs. thinly sliced green onion
- ¼ tsp. ground turmeric
- 8 tsp. vegetable oil
- Paneer cut into 16 thin slices
- 2 cups bean sprouts
- 2 cups mixed fresh basil, mint, and coriander or spring onions
How to make Crispy Rice Pancakes
- Rinse and drain soaked rice, and blend in blender with 1 cup water until smooth. Transfer to large bowl, and set aside.
- Rinse and drain beans, and blend in a blender with 1/2 cup water until no lumps remain.
- Stir bean mixture into rice mixture along with coconut milk, green onion, and turmeric. Heat one tsp. oil in medium-high heat.
- Add 2 slices paneer, and stir-fry 30 seconds. Ladle in just enough batter to cover the stir-fried ingredients, swirling the pan to coat the bottom.
- Reduce heat to medium-low, and cook 3 to 5 minutes, or until the bottom is crispy.
- Scatter 1/4 cup bean sprouts over one side of the pancake; fold the other side over to form half moon. Cook pancake 1 to 2 minutes more per side.
- Repeat with remaining ingredients until you have 8 pancakes. Garnish with fresh herbs or spring onion.
