Coconut Rice Pancakes (Guddu Chappathi)
Soft, mildly sweet rice and coconut pancakes cooked on a griddle, a common island breakfast eaten with curry or jaggery.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Stone grinder or blender
- •Flat griddle (tawa)
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 7 g
- carbs
- 38 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 220 kcal
Instructions
- 1
Drain the soaked rice. Grind it with grated coconut, cooked rice and a little water into a smooth, thick batter.
- 2
Stir in sugar and salt. Leave the batter to rest for 2–3 hours or until slightly fermented.
- 3
Heat a flat griddle over medium heat. Grease it lightly with coconut oil.
- 4
Pour a ladleful of batter onto the griddle. Spread it gently into a thick round shape.
- 5
Cover with a lid and cook for 2–3 minutes. Cook until the top sets and small holes appear.
- 6
Flip carefully. Cook the other side for another minute until lightly golden.
- 7
Repeat with the remaining batter. Grease the griddle between batches.
- 8
Serve warm on their own or with curry.
Chef's tips
Let the batter rest long enough to lighten slightly. Batter that is too thin makes crisp rather than soft pancakes.
Ingredient substitutions
- raw rice → idli rice
Storage
Store in an airtight container for up to 1 day.
Reheating
Warm briefly on a dry griddle or in a microwave.
Common mistakes to avoid
- •Cooking on very high heat, which burns the outside before the inside sets.
Serving suggestions
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