Coconut Mint Rice Flour Pancakes

1.In a large mixing bowl, combine rice flour, shredded coconut, chopped mint leaves, finely chopped onion, green chili, curry leaves, and cumin seeds.

2.Add salt, black pepper, and turmeric powder to the dry ingredients and mix well.

3.Gradually pour in the milk while stirring continuously to form a smooth batter with a pourable consistency, similar to pancake batter. Adjust milk quantity as needed.

4.Let the batter rest for 5 minutes to allow the flavors to meld and the rice flour to hydrate.

5.Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.

6.Pour about 1/4 cup of batter onto the skillet, spreading it gently into a small circle about 4-5 inches in diameter.

7.Cook the pancake for 2-3 minutes until the edges start to lift and the bottom turns golden brown.

8.Flip carefully and cook the other side for another 2 minutes until golden and cooked through.

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

10.Serve the pancakes hot, drizzled with lemon juice for a bright, tangy finish.