Rice can serve as a good source of B vitamins, thiamin, niacin, riboflavin, fiber, and iron. Rice is also an excellent source of manganese and magnesium. Enriched rice has vitamins and minerals added back after it is refined.
Total Time (Minutes): 30
5 tbsp rice flour (chawal ka atta)
1 tbsp urad dal (split black lentil) flour
1 tsp curd (dahi)
1/2 tsp green chilli paste
1/2 tsp roasted and coarsely crushed cumin seeds (jeera)
1 tsp oil
salt to taste
2 banana leaves (kele ka patta)
oil for greasing
Combine the rice flour, urad dal flour, curds, green chilli paste, cumin seeds, oil, salt and ÃÂ¾ cup of water and mix well. Keep aside.
Cut the banana leaves into a circle using a cookie cutter or with help of scissors.
Grease the banana leaves with a little oil and keep aside.
Place two greased banana leaves on a flat surface with the greased side facing upwards.
Put 1 tbsp of the batter on each banana leaf and cover each roundel with a greased banana leaf facing downwards.
Press it gently to spread the batter evenly to make a thin layer.
Heat a non-stick tava (griddle) and cook both sides till light brown spots appear on the banana leaves and the pancake in-between peels off the banana leaf easily.