Fluffy Rice Flour and Curd Pancakes (Chawal aur Dahi Cheela)

1.In a large mixing bowl, whisk together the rice flour, curd, sugar, and salt until completely smooth. Ensure there are no lumps.

2.If using, whisk in the baking soda now. The mixture will slightly fizz.

3.Gradually whisk in the water, starting with 1/2 cup, until you achieve a smooth, pourable batter consistency similar to thick crepe batter. It should flow easily but coat the back of a spoon.

4.Let the batter rest at room temperature for 15 to 20 minutes. This allows the rice flour to hydrate fully.

5.Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with ghee or oil.

6.Pour about 1/4 cup of batter onto the hot skillet for each pancake, spreading it slightly if necessary to form a 4-5 inch circle.

7.Cook for 3 to 4 minutes on the first side, or until the edges look set and small bubbles appear on the surface.

8.Gently flip the pancakes using a thin spatula and cook for another 2 to 3 minutes until golden brown on the underside and cooked through.

9.Transfer the cooked pancakes to a plate. Repeat with the remaining batter, greasing the pan lightly between batches if needed.

10.Serve the Creamy Rice Flour and Curd Pancakes warm, optionally garnished with a light dusting of powdered sugar or a side of fresh fruit.