Palembang-style Crispy Rice Pancake

Ingredients

In this adaptation of the Indian paper dosa to Palembang cuisine, we incorporate local spices and herbs such as turmeric, galangal, and lemongrass to infuse the pancake with a distinct Palembang flavor. Additionally, we serve it with a spicy sambal and cucumber salad, which adds a refreshing and tangy element to the dish. We alse have the original recipe for Paper Dosa, so you can check it out.

• 2 cups (470ml) rice flour 2 cups (470ml) rice flour
• 1 cup (235ml) urad dal (split black lentils) 1 cup (235ml) urad dal (split black lentils)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon grated galangal 1 tablespoon grated galangal
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• Salt to taste Salt to taste
• Oil for cooking Oil for cooking
• Spicy sambal, for serving Spicy sambal, for serving
• Cucumber salad, for serving Cucumber salad, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Soak the rice flour and urad dal in separate bowls for at least 4 hours.
2. 2.
   Drain the water from the rice flour and urad dal. Grind them separately to a smooth paste.
3. 3.
   Mix the rice flour and urad dal paste together in a large bowl.
4. 4.
   Add turmeric powder, grated galangal, chopped lemongrass, and salt to the batter. Mix well.
5. 5.
   Heat a non-stick griddle or skillet over medium heat. Grease it lightly with oil.
6. 6.
   Pour a ladleful of batter onto the griddle and spread it in a circular motion to form a thin pancake.
7. 7.
   Drizzle some oil around the edges of the pancake and cook until golden brown and crispy.
8. 8.
   Flip the pancake and cook the other side until golden brown.
9. 9.
   Repeat the process with the remaining batter.
10. 10.
    Serve the Palembang-style Crispy Rice Pancake hot with spicy sambal and cucumber salad.

Treat your ingredients with care...

• Rice flour — Make sure to use fine rice flour for a smooth batter.
• Urad dal — Soaking the dal for at least 4 hours ensures a better texture and easier grinding.
• Galangal — If fresh galangal is not available, you can use dried galangal powder as a substitute.
• Lemongrass — Use only the tender part of the lemongrass stalk for a milder flavor.

Tips & Tricks

• For a crispier pancake, spread the batter thinly on the griddle.
• Adjust the amount of spices according to your preference for a milder or spicier flavor.
• Serve the pancake immediately after cooking to retain its crispiness.
• You can add finely chopped onions, green chilies, or cilantro to the batter for additional flavor.
• Experiment with different sambal variations to find your favorite accompaniment.

Serving advice

Serve the Palembang-style Crispy Rice Pancake hot, either as a standalone snack or as a main course. Accompany it with spicy sambal and cucumber salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation, fold the pancake into a triangle or roll it up before serving. Garnish with fresh herbs, such as cilantro or mint, for an added touch of freshness.