Crispy Rice Flour Pancakes

1.In a mixing bowl, combine rice flour, all-purpose flour, baking powder, salt, and sugar. Mix well to combine all the dry ingredients.

2.Gradually add water to the dry mixture, stirring continuously until you achieve a smooth batter. The batter should be pourable but not too runny. Adjust the water as needed.

3.Fold in the chopped green onions, cilantro, and chili powder (if using) into the batter until evenly distributed.

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

5.Once the oil is hot, pour a ladleful of the batter onto the skillet, spreading it out gently into a round shape. Make sure the pancake is not too thick to ensure crispiness.

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

7.Repeat the process with the remaining batter, adding more oil to the pan as needed between pancakes.

8.Serve the crispy rice flour pancakes hot with your favorite dipping sauce or chutney.