9 oz (225 g) rice flour
3 oz (175g) fresh coconut, finely grated (or desiccated coconut)
1 inch (2½ cm) piece fresh ginger, grated
2 medium onions, finely chopped
1 tablespoon oil
1 tablespoon fresh coriander leaves,
chopped
A few curry leaves (optional)
1 teaspoon salt
1. In a food processor or blender grind the coconut with the ginger into a fine powder. Mix with the flour in a medium-sized mixing bowl. Add enough water to make a smooth paste (approx. 350 ml / 12 fl oz).
2. Heat the oil in a small frying pan and cook the onion until golden brown. Stir into the paste with the coriander, curry leaves and salt. Add enough water to make a thick batter (approx. 175 ml / 6 fl oz)
3. Heat a heavy, cast iron pan, or a non-stick frying pan, and lightly grease with a little oil. Pour in a small ladleful of batter, and tip up the pan so the batter spreads out into a round. Make sure it does not reach the edge of the pan.
4. When the pancake looks cooked, gently ease it off the pan with a fish-slice, or spatula, and flip it over. Carry on cooking until both sides are lightly browned.
5. Continue in this way, re-greasing the pan if necessary, until all the pancakes are cooked. Serve immediately.