Jeri: Crispy Indian Fermented Rice Pancakes - A Complete Recipe Guide

Ingredients

  • 1 cup of basmati rice
  • 2 cups of water
  • 1/2 teaspoon of salt
  • 1 tablespoon of vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon of grated ginger
  • 1 teaspoon of turmeric powder
  • 1/2 teaspoon of cayenne pepper
  • 1 cup of chopped tomatoes
  • 1 cup of chopped bell peppers
  • 2 cups of vegetable broth
  • 1 cup of cooked chickpeas
  • 1 cup of chopped spinach
  • 2 tablespoons of chopped fresh cilantro
  • 1 tablespoon of lemon juice

Steps and instructions

  1. Wash the basmati rice under cold water until the water runs clear. Then, in a saucepan, combine the rice, water and salt. Bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes, until the rice is cooked and all the water is absorbed.
  2. While the rice is cooking, heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until it starts to brown.
  3. Add the minced garlic and grated ginger to the pan and cook for another minute.
  4. Stir in the turmeric powder and cayenne pepper and cook for another 30 seconds.
  5. Add the chopped tomatoes and bell peppers to the pan and stir well to combine. Cook for 5 minutes, until the vegetables are softened.
  6. Pour in the vegetable broth and bring to a simmer. Add the cooked chickpeas and continue to simmer for 10 minutes.
  7. Add the chopped spinach to the pan and cook for another 2-3 minutes, until the spinach is wilted.
  8. Stir in the cooked rice and mix well to combine all the ingredients. Cook for another 2-3 minutes, until everything is heated through.
  9. Remove from heat and stir in the chopped cilantro and lemon juice. Serve hot.

Tools for making

  • Saucepan - for cooking the rice
  • Large pan - for sautéing the vegetables and combining the ingredients
  • Cutting board - for chopping the onion, garlic, ginger, tomatoes, bell peppers, and spinach
  • Knife - for cutting the vegetables
  • Grater - for grating the ginger
  • Measuring cups - for measuring the rice, water, vegetable broth, and chickpeas
  • Measuring spoons - for measuring the salt, turmeric powder, cayenne pepper, and lemon juice
  • Wooden spoon - for stirring the ingredients while cooking
  • Ladle - for serving the dish

Recipe variations

  • Substitute the basmati rice with quinoa for a nutritious and gluten-free alternative.
  • Add diced carrots and peas to the vegetable mixture for added color and texture.
  • For a protein-rich variation, replace the chickpeas with cooked lentils or black beans.
  • To make it spicy, increase the amount of cayenne pepper or add a diced chili pepper.
  • For a meaty version, add cooked chicken, shrimp, or tofu cubes to the dish.
  • Experiment with different vegetables such as zucchini, mushrooms, or broccoli.
  • Try using coconut milk instead of vegetable broth for a creamy and tropical twist.
  • Garnish with toasted nuts like almonds or cashews for an extra crunch.
  • Add a squeeze of lime juice or a dollop of yogurt for a tangy flavor.
  • For a fragrant touch, sprinkle some garam masala or curry powder over the dish before serving.

Recipe overview

Welcome to this delightful recipe that's perfect for any time of the year! This is a simple, flavorful dish that combines the nutty flavor of basmati rice with the freshness of bell peppers, tomatoes and spinach, all brought together with a dash of traditional spices. It's a dish that's not only delicious but also packed full of nutrients, thanks to the assortment of vegetables and chickpeas used in it. The lemon juice and cilantro added at the end give it a refreshing twist. It's a one-pot meal that's easy to prepare and is sure to be a crowd-pleaser. Whether you're a seasoned cook or a novice in the kitchen, this recipe is straightforward and fun to make. Enjoy the process and the delicious outcome!

Common questions

  1. Can I use a different type of rice?
    Yes, you can use a different type of rice, but keep in mind that the cooking time and water ratio may vary.
  2. Can I use canned chickpeas instead of cooking them from scratch?
    Yes, you can use canned chickpeas. Just make sure to drain and rinse them before adding to the recipe.
  3. Can I omit or substitute any vegetables?
    Yes, you can adjust the vegetables based on your preference. You can omit or substitute the bell peppers or spinach with other vegetables like peas, carrots, or broccoli.
  4. Can I make this recipe vegan?
    This recipe is already vegan as it does not contain any animal products.
  5. Can I make this recipe gluten-free?
    Yes, this recipe is gluten-free as long as you use gluten-free vegetable broth.
  6. Can I make this recipe ahead of time?
    Yes, you can prepare the rice and the vegetable mixture separately in advance, then combine and reheat when ready to serve.
  7. Can I freeze the leftovers?
    Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

Serving dishes and utensils

  • Saucepan - Used for cooking the basmati rice.
  • Large pan - Used for sautéing onions, garlic, and other vegetables.
  • Spatula - To stir and mix the ingredients in the pan.
  • Cutting board - Used to chop onions, tomatoes, bell peppers, and cilantro.
  • Knife - Essential for chopping vegetables and herbs.
  • Measuring cups - To accurately measure the rice, water, and broth.
  • Grater - Required for grating the ginger.
  • Lemon squeezer - Useful for extracting juice from the lemon.

Origin stories

This dish hails from the vibrant and diverse culinary landscape of India, where rice and pulses such as chickpeas serve as staple ingredients in many household kitchens. The use of aromatic spices like turmeric and cayenne pepper and fresh produce like spinach, tomatoes, and bell peppers reflect the traditional Indian ethos of Ayurveda, which emphasizes balance in food and uses it as a form of medicine. The basmati rice, known for its fragrant and fluffy qualities, is a beloved grain native to the Indian subcontinent, and its combination with chickpeas provides a good source of protein, making the dish both nourishing and satisfying. The finale of cilantro and lemon juice adds a refreshing touch, invoking the bright, citrus notes often found in South Asian cuisine. So every spoonful of this dish is not just a taste, but a journey through the rich tapestry of Indian culinary traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.