Green Garlic Pancakes
Green Garlic pancake is a crispy, flavourful pancake prepared with rice, green garlic, onion and spices. These mini pancakes are super delicious and great as an appetizer, snack or side dish.
I love going for long walks at the start of spring, as it is invariably accompanied by a light breeze of garlic. That will be wild garlic, a plant whose bright green, very upright leaves and star-like white blossoms cover the ground under the trees. I always carry a big bag and pick them to use in salads, curries, breads and pancakes to name a few.
Apart from being delicious, green garlic has many medicinal values too. Green Garlic or Hara Lahsun works as a powerful antioxidant to boost your immune system and prevent against common infections like cough and cold as well as chronic diseases like cancer.
1 cup jasmine rice
2 green chillies
1 inch ginger piece
¼ cup sliced onion
1/3 cup roughly chopped coriander leaves
½ cup roughly chopped green garlic
2 tablespoons rice flour
Salt to taste
2 tablespoons ghee/butter
Wash the rice under running water and soak rice in 3 cups of water for 3-4 hours.
Once soaked, drain off the excess water. Grind the rice with green chillies, ginger, onions, coriander leaves, green garlic and 2 tablespoons water to form a smooth thick consistency batter.
Empty the batter in a bowl and add rice flour and salt. Adjust the consistency of the batter by adding 1-2 tablespoons of water as needed. The consistency should be a double cream consistency.
Heat a nonstick pan. When the pan is heated to medium heat, pour in rounds of the batter, approximately 2-3 inches wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Drizzle some ghee and cook the pancakes on one side for about 2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.
Serve hot with green chutney.