Chilla & Pancake
Black Rice Pancake Recipe
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Black Rice doesn't undergo any refining or processing, it is able to retain its antioxidants, vitamins, minerals, and fiber. Black rice also contains important antioxidant- Vitamin E, which is useful in maintaining eye, skin, and immune health.


  • 2 cups black rice
  • ½ tsp baking powder
  • Salt to taste
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • ½ tspgaram masala powder
  • 1 green chilli
  • ¼ tsp asafoetida (hing)
  • 2-3 fresh coriandersprigs
  • Juice of ½ lemon
  • 1 cup coconut milk
  • 1 tbsp olive oil
  • 1 tbsp gram flour (besan)
  • Oil for cooking
  • 1 spring onion greenbulb
  • 1 medium tomato
  • 2-3 fresh basil leaves
  • Micro greens for garnishing


  • 1 medium radish, peeled
  • 1 medium carrot, peeled
  • 1 inch ginger
  • 1 green chilli
  • Salt to taste
  • Juice of ½ lemon
  • ¼ medium raw mango, peeled


  • 1 tsp olive oil
  • 1 tsp cumin seeds (jeera)
  • ½ tsp asafoetida (hing)
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 6-8 curry leaves


  • ½ small raw mango
  • 1 spring onion bulb
  • 1 small tomato
  • 2-3 fresh mint leaves
  • 2-3 fresh coriander leaves
  • 5-6 fresh basil leaves
  • Salt to taste
  • A pinch garam masala powder
  • Juice of ½ lemon
  • Crushed black peppercorns to taste
  • A few drops olive oil
Total Time (Minutes): 40

  1. Grind black rice to a coarse powder using mixer grinder. Transfer in a bowl.
  2. Add baking powder, salt, chilli powder, turmeric powder, garam masala powder. Finely chop green chilli and add alongwith asafoetida, chopped fresh coriander, lemon juice and coconut milk and whisk well.
  3. Add olive oil, gram flour and sufficient water and whisk to make a smooth batter. Set aside for 3-4 minutes
  4. To make the chutney, roughly chop radish and carrot and add to a blender jar. Add ginger, green chilli, salt and lemon juice. Slice mango and add. Blend to a coarse paste. Transfer in a plate.
  5. For the tempering, heat olive oil in a 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 the spring onion bulb and sprinkle on top of the pancake. Flip and cook till the underside is fully done.
  8. Make another pancake in a similar manner. Slice tomato and add on top along with 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. Toss.
  11. Place the pancakes on a serving plate. Place the salad on one side and top the pancakes with the chutney.