Rice Pancakes With Smoky Eggplant Mash (dhuska Baingan Bharta)
Rice Pancakes with Smoky Eggplant Mash (Dhuska Baingan Bharta) is a traditional dish from Jharkhandi Cuisine that combines the crispy texture of rice pancakes with the rich and smoky flavor of eggplant mash. This dish is perfect for a hearty breakfast or a satisfying meal.
Ingredients
- 2 cups rice flour
- 1 cup water
- 1 large eggplant
- 2 tomatoes, chopped
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Oil for cooking
Instructions
- In a bowl, mix rice flour and water to make a smooth batter. Set aside.
- Roast the eggplant over an open flame until the skin is charred and the flesh is soft. Let it cool, then peel the skin and mash the flesh.
- Heat oil in a pan, add cumin seeds, and let them splutter. Add chopped onions and green chilies, and sauté until the onions are golden brown.
- Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
- Add the mashed eggplant to the pan and mix well. Cook for a few minutes until the flavors are combined. Remove from heat.
- Heat a non-stick pan, pour a ladleful of rice batter, and spread it to make a pancake. Cook until both sides are golden brown and crispy.
- Serve the rice pancakes with smoky eggplant mash hot, garnished with fresh coriander leaves.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Bowl Pan Non-stick pan
Tools
Ladle Spatula
Serving suggestions
Serving suggestions: Serve the rice pancakes with smoky eggplant mash with a side of yogurt and pickles for a complete meal.
Tips & tricks
Tips: Make sure to cook the rice pancakes on medium heat to ensure they are crispy on the outside and cooked through on the inside.
Cost
$10