Mont Lin Ma Yar (Burmese Couple Snacks)
These crispy, savory pancakes get their name from the way they're cooked – two at a time, back to back, like a couple. They are egg-free using chickpea flour and rice flour.
Ingredients
- 1/2 cup Rice Flour
- 1/4 cup Chickpea Flour (Besan)
- 1/4 cup Shredded Coconut
- 2 tablespoons Scallions, finely chopped
- 1/2 teaspoon Salt
- 1 cup Water
- 2 tablespoons Vegetable Oil, for frying
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a mixing bowl, combine rice flour, chickpea flour, shredded coconut, scallions, and salt.
- 2Gradually add water, mixing until a smooth batter forms.
- 3Heat a flat griddle or pan over medium heat. Lightly grease with vegetable oil.
- 4Pour a small ladleful of batter onto one side of the pan, and another ladleful next to it, close enough to touch. Allow the pancakes to cook and lightly firm.
- 5Use a spatula to gently flip one pancake over onto the other, forming a 'couple'.
- 6Cook both pancakes together for 2-3 minutes, until golden brown and crispy. Repeat with remaining batter.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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