Savory Egg and Rice Flour Pancakes

1.In a mixing bowl, crack the 2 large eggs and whisk them until well beaten.

2.Add 1 cup of rice flour and 1/2 cup of whole wheat flour (Atta) to the bowl with the eggs.

3.Season the mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of cumin powder.

4.Gradually add 1/2 cup of water to the dry ingredients while stirring to create a smooth batter. Adjust the water as needed to achieve a pourable consistency.

5.If using, fold in 2 tablespoons of chopped fresh cilantro for added flavor and freshness.

6.Heat a non-stick skillet or frying pan over medium heat and add a little oil to coat the surface.

7.Once the oil is hot, pour a ladleful of the batter onto the skillet, spreading it into a round shape about 1/4 inch thick.

8.Cook for about 2-3 minutes or until the edges start to lift and the bottom is golden brown. Flip the pancake and cook for another 2-3 minutes on the other side.

9.Repeat the process with the remaining batter, adding more oil to the skillet as needed.

10.Serve the savory egg and rice flour pancakes warm, with your choice of chutney or yogurt on the side.