Before You Start
No chilli heat
This recipe does not contain any chilli ingredients and is naturally mild.
18 mins in total
18 mins hands-on (chopping and cooking).
Plan ahead: Ensure the sama rice is cooked and cooled before starting; there is no shortcut for cooking the rice.
Contains: Milk (dairy)
Vegetarian · contains dairy. We check for milk, gluten, tree nuts, peanuts, mustard, sesame and celery. Always check your own labels, especially for asafoetida (hing), which often contains wheat.
Ingredients
For the Pancake Batter
Can't Find Something?
- ½ cup buckwheat flour instead of ½ cup singhara flour. Offers a comparable nutty flavour and structural consistency.
- ¼ cup desiccated coconut rehydrated in 1 tbsp warm water instead of ¼ cup fresh coconut, grated. Mimics the moisture and flavour of fresh coconut.
Make It a Meal
Serve warm with a side of plain yogurt or a fresh tomato chutney for a complete meal.
Serve these warm pancakes with a side of chilled curd or a fresh coconut-based chutney.
Good to Know
Nutrition values are approximate, per serving. IDYORA shares general wellness information — not medical advice.
Step by Step Instructions
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Prepare the Batter
In a large mixing bowl, combine 1 cup cooked sama rice, 0.5 cup singhara flour, 0.25 cup grated fresh coconut, 0.5 cup curd, 1 tsp cumin, and 1 tsp rock salt. Add 2-3 tbsp water as needed to form a thick, spreadable batter, mixing well to ensure no lumps remain.
Done when: The batter should be thick enough to hold its shape on a spoon but loose enough to spread; avoid adding too much water, or the pancakes will be difficult to flip.
10 mins hands-on prep
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Cook the Pancakes
Heat a non-stick tawa or flat pan on medium heat and grease it lightly with 1 tbsp ghee. Pour a ladleful of the batter onto the pan, spreading it gently into a small circle, and cook for about 3-4 minutes until the edges turn golden and crisp.
Done when: The edges look dry and golden brown, and the bottom releases easily from the pan; if the pancake sticks, the pan is likely not hot enough or needs more ghee.
5 mins hands-on
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Finish and Serve
Flip the pancake carefully and cook the other side for another 2 minutes until golden brown. Once cooked through, garnish with a sprinkle of chopped coriander leaves and serve immediately while warm.
Done when: The pancake is firm to the touch and golden on both sides; ensure the centre is cooked through so it does not feel doughy.
3 mins hands-on
“Good food is a step towards a healthier, happier you.”
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Why It's Good for You
Sama rice and singhara flour are traditional staples often included in fasting diets for their energy-boosting properties1. Singhara flour, or water chestnut flour, is a gluten-free choice that is valued for supporting digestive health1. Incorporating fresh coconut into your meals not only enhances flavor but also contributes to the fat content of the dish, which can support daily energy requirements2. Research indicates that traditional cooking methods, when combined with ingredients like coconut and curd, provide a nourishing profile for the daily diet2. As with any dietary change, especially for those managing specific health conditions, it is best to plan your meals in consultation with your doctor or a registered dietitian to ensure they align with your individual nutritional needs.
