Pea Rice Pancakes

11:30 am on 24 September 2012

Serves 4 as a snack (makes 8 small pancakes)


  • 1/2 cup (100g) par-cooked dry basmati rice (patu poni)
  • 1/2 cup (100g) basmati rice
  • 3 tablespoons hulled and split urad dal
  • 1 teaspoon salt flakes
  • 1 tablespoon ghee
  • 1 onion diced
  • 1/2 cup (160g) shelled fresh peas
  • 1 long green chilli, chopped, seeds and all
  • 1 small handful coriander leaves, chopped
  • 1 cm piece ginger, chopped
  • coconut chutney to serve


1. Combine the patu poni and basmati rice in a large saucepan and cover with plenty of water.  Leave at room temperature to soak for 3-4 hours.  Soak the urad dal in a separate saucepan for the same amount of time.

2. Tip off the water from both pans so that they contain roughly an equal ratio of water to soaked grains (but don't get too fussy; you can add water later, if need be). Blend the rice to a thick paste in a food processor, and then the urad dal.  Combine the rice and dal in a large bowl and add the salt.  The mixture should look like a pancake batter.  Cover the bowl with plastic film and leave in a warm spot overnight.

3. By the morning, the batter should have increased in size by about a third and look like a thick, fluffy pancake batter.  Add a little water if it has become too gluey.

4. Preheat a small saucepan over medium heat.  Swirl a teaspoon of ghee over the bottom of the pan and pour in the batter to form a layer that is 5-8 mm thick; you may need to tilt and swirl the pan to allow it to spread.  Cook for 3-5 minutes or until slightly coloured, then dump an eighth of the onion, peas, chilli, coriander and ginger on the uncooked side.  Flip over the pancake and cook for a further 2-3 minutes or until set.  The first one might be a little sticky but persevere and you will find they get easier!  Transfer the pancake to a plate and cover with a tea towel.  Repeat to make 8 pancakes, adding another teaspoon of ghee every second pancake if necessary.

5. Serve the pancakes warm with coconut chutney.

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