The Sunday Times Magazine - UK (2021-02-14)

44 • The Sunday Times Magazine

MAKES

8-10 pancakes

INGREDIENTS

150g rice flour

½ tsp salt

1 tsp baking powder

2 tsp ground cumin

½ tsp nigella seeds

3 spring onions, chopped, including

the green parts

200ml water

4 tsp natural yoghurt, plus extra

to serve

Sunflower oil, for frying

For the spicy tomato chutney

4 tsp sunflower oil

1 tsp fennel seeds, crushed

1 tsp black mustard seeds

400g tin of plum tomatoes

40g brown sugar

1-2 green chillies, slit in half

lengthways

01 To make the batter, mix

together the rice flour, salt, baking

powder, ground cumin, nigella

seeds and spring onions. Gently

pour in the water and whisk (by

hand or in a blender), then add

the yoghurt and whisk again

until the batter is smooth. Leave

to rest for 30 min before making

the pancakes.

02 To make the chutney, heat the

oil in a pan over a medium heat,

then add the fennel seeds and

nigella seeds, and cook for 1 min.

Add the plum tomatoes, the sugar

and the green chillies to the pan

and mix. Cook over a medium heat

for 10-12 min. Remove from the

heat and leave to cool before

storing in an airtight container.

03 Set the oven to its lowest

temperature and place a heatproof

plate inside to warm. Heat a

nonstick frying pan over a medium

heat, then brush or spray it evenly

with oil.

04 Use a small ladle to carefully

pour in a spoonful of the batter

and immediately spread with

the back of the ladle to form

into pancakes. Brush or spray oil

on the top and cook for about

2-3 min on each side. Remove

from the pan and transfer to the

plate to keep warm in the oven.

Repeat the process to cook the

rest of the pancakes.

05 Enjoy with the spicy

tomato chutney and a dollop

of natural yoghurt.

Rice flour pancakes with spicy tomato chutney

Malpua sweet pancakes