Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sinasir. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Sinasir is a Northern Nigerian (Hausa) rice recipe fried like pancakes. It is prepared with the soft variety of rice, the type used for Tuwo Shinkafa. Sinasir is a Northern Nigerian (Hausa) rice recipe fried like pancakes. See recipes for Rice pancakes (sinasir), Sinasir too.
Sinasir is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Sinasir is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook sinasir using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sinasir:
- Get 4 tins white rice
- Prepare 1 tbsp yist
- Get Baking powder 1 tsp full
- Get 5 tbsp Sugar
- Get Oil
It is prepared with the soft variety of rice, which is the type used for Tuwo Shinkafa. Rice Pancake sinasir Recipe Rice Pancake is pancake made with rice. It is known as Sinasir in Northern Nigeria. It is prepared with the soft variety of rice, the type used for Tuwo Shinkafa.
Steps to make Sinasir:
- Wash and soak your rice for about 3hrs
- Using hard duty blender, blend the rice till Smooth and transform it in to a clean bowl.
- Add yist and stirred well. Then cover it and place it in a warm place for a good 2hr
- Add baking powder, stirred well leave it for 30 minutes
- Using non stick pan, drop few oil on it put on a fire and poured the batter, cover it with pot cover allowed it to steam until back turn to brown. U can sprink on it to make it good look.
- Served with vegetables stew, normal stew, peanut stew etc.
It is known as Sinasir in Northern Nigeria. It is prepared with the soft variety of rice, the type used for Tuwo Shinkafa. Sinasir is a delicacy popular in Borno. It is a very soft and slender dish that takes time, patience and a little skill to make, but once you get the hang of it, it is very easy to make; and yet it tastes delightful. Traditionally eaten with okro, it can also be accompanied by stew or vegetable soup.
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