Tangy, fragrant South Indian staple that’s perfect for leftover rice.

Ingredients

• 2 cups cooked rice
• 1 tbsp oil + 1/2 tsp mustard seeds
• 1 tbsp peanuts or cashews
• 6–8 curry leaves, 1 green chilli (slit)
• 1/4 tsp turmeric, salt
• Juice of 1/2–1 lemon

Steps

1. Heat oil; splutter mustard. Add peanuts, fry till golden.
2. Add chilli, curry leaves, turmeric; sauté 10–15 sec.
3. Mix in rice and salt; turn off heat.
4. Stir in lemon juice; toss and serve warm.

Chef’s notes

Adjust salt, chilli, and lemon/sugar balance to taste. Garnish before serving.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1 cup milk
• 1 egg (or flax egg)
• 1 tbsp butter or oil
• Pinch of salt

Steps

1. Whisk dry ingredients.
2. Add milk and egg; mix until just combined.
3. Cook on a medium pan until bubbles; flip.
4. Serve warm with honey or syrup.

Tip: Do not overmix; that keeps pancakes fluffy.

Nutrition (approx.)

Calories ~ 350 / serving • Contains gluten, egg, dairy.