Ingredients:

• 50 g – Rice vermicelli
• 2 tsp – Finely chopped, coriander
• 2 tsp – Shredded, Onion
• 1/4 tsp – Black pepper powder
• Salt to taste
• Oil to shallow fry.

Method:

1. Soak the rice vermicelli in a bowl of boiling water and cover it for 3-4 mins.
2. Drain the excess water and pat dry with paper towel and transfer into a big bowl.
3. Add rest of the ingredients into the bowl and mix well.
4. Heat 2 tsp oil in a heavy-bottom pan and pour about 1/4 cup of batter for each pancake.
5. Press gently with a flat spatula and cook until golden-brown and crisp on both sides.
6. Repeat for all the pancakes.
7. Serve hot with vegetables.
8. Recipe Courtesy: My Own Food Court.

Recipe courtesy of Shruthi