Mont Lin Ma Yar (Burmese Street Snack)

Ingredients

• 1 cup Rice Flour
• 1/2 cup Chickpea Flour
• 1 1/2 cups Water
• 2 tbsp Scallions
• 1 tbsp Dried Shrimp Powder
• 1 tbsp Sesame Seeds
• 1/2 tsp Salt
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1 cup of Rice Flour, the 1/2 cup of Chickpea Flour, the 1 1/2 cups of Water, the 2 tablespoons of Scallions, the 1 tablespoon of Dried Shrimp Powder, the 1 tablespoon of Sesame Seeds, and the 1/2 teaspoon of Salt until the mixture is completely smooth.
2. 2Place a 25.4 cm non-stick frying pan or griddle over medium heat. Allow the pan to heat up for 2 minutes.
3. 3Add the 2 tablespoons of Vegetable Oil to the hot pan. Swirl the pan to coat the bottom evenly.
4. 4Pour about 1/4 cup of the batter onto the hot, oiled pan to create a small pancake, about 10.16 cm in diameter.
5. 5Cook the pancake for 2 to 3 minutes on the first side, until the edges look set and the bottom is golden brown.
6. 6Carefully flip the pancake and cook for another 2 to 3 minutes on the second side, until it is golden brown and cooked through.
7. 7Remove the cooked pancake from the pan and place it on a plate. Repeat steps 4 through 6 with the remaining batter, adding a little more oil if the pan becomes dry.
8. 8Serve the Mont Lin Ma Yar immediately.

Substitutions

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