Coconut Rice Pancakes Vibibi Recipes
SURNOLI (COCONUT-RICE PANCAKES)
Surnoli are soft, round and puffy pancakes, about the size of a diner's silver dollars, and they can be served like them too, as a warm stack with a piece of melting butter on top. But surnoli batter contains no egg and no flour, and it isn't flipped at all but left to cook through on one side. Made from puréed raw and cooked rice, as well as coconut, and fermented with yogurt overnight, the konkani pancake becomes airy and takes on a gentle tang. Have it plain with a drizzle of ghee, or even a little honey. And if you want to try them savory, open a jar of your favorite Indian pickles instead. If you want to skip the longer fermentation, you could add a half teaspoon of Eno - an antacid made from sodium bicarbonate and citric acid, commonly used to fizz batters in Indian kitchens - just before you're ready to start cooking.
Provided by Tejal Rao
Categories pancakes
Time 8h45m
Yield Makes 16 to 20 pancakes
Number Of Ingredients 10
Steps:
- Rinse the rice several times in warm water until the water runs almost clear, and soak for an hour. Drain the rice. In a blender, combine all ingredients except the salt and ghee, butter and honey with 1 cup water, and mix on high speed. If you need to, add a splash more water, just enough to help the ingredients catch the blade and produce a thick, smooth batter. Scrape batter into a bowl, cover loosely with plastic wrap and leave at room temperature to ferment overnight, or about 8 hours.
- Add salt, and give the batter a gentle stir. Add a little water, if needed. It should be thicker than pancake batter but somewhat airy from the fermentation. Heat a nonstick pan over medium heat. When it's hot, add a half teaspoon of ghee, followed by about 2 ounces surnoli batter. Immediately tilt the pan around to encourage the batter to spread a little, into a small, thick circle. Cover the pan with a lid, and let the surnoli cook gently without flipping it. When the top is pocked all over with holes and cooked through, and the bottom is a golden brown, about 3 to 4 minutes, transfer to a plate and serve with some butter or ghee, and honey. Repeat with remaining batter.
COCONUT RICE PANCAKES (VIBIBI)
They are also called Vibibi in Swahili and very popular amongst the East African countries, mainly Kenya and Tanzania. The trick is in the consistency, it should not be too thick nor too thin.
Provided by Binas
Categories Breakfast
Time 2h30m
Yield 8 pancakes, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Begin by dissolving the yeast in 1/2 cup of warm water. Add a pinch of sugar and set aside, until the yeast mixture foams.
- Blend the rice flour and the Coconut milk first.
- Then add the yeast and Cardamom and blend again.
- Now, cover in a warm place to let it rise for a few hours.
- When the batter has doubled in size, add the sugar and mix well. Leave it again for about an hour or two in a warm place to rise.
- Heat up your small frying pan and add a drop oil. Spread it around the pan.
- When hot, pour some of the batter into the pan and spread to form a circle, just like the way you would when making pancakes and cover.
- Keep checking it and when golden brown on the bottom, flip it carefully.
- Repeat the process, adding more oil when necessary.
- Enjoy with a Cup of Chai (Tea).
Nutrition Facts : Calories 2019, Fat 66.2, SaturatedFat 38.5, Sodium 85.8, Carbohydrate 347.4, Fiber 5.9, Sugar 214.3, Protein 14.4
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