Breakfast

Sinasir

Name: Sinasir
Prep time: 20 min
Cook time: 40 min
Total time: 390 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 250 g non-parboiled short-grain rice; 50 g cooked plain rice (Freshly prepared and cooled promptly); 3 g instant yeast; 1 small onion (Very finely diced); 10 g sugar; 0.5 tsp salt; 250 ml water (For blending, plus 1 litre for soaking); 2 tbsp neutral oil

Tender rice-batter pancakes, lightly fermented with yeast and dotted with onion. Soft rice is useful far beyond tuwo. In sinasir it becomes a pourable batter and cooks in a shallow pan, making a flat partner for soups and grilled meat. Hausa recipe collections document it, and accounts of Kanuri meals also include these rice pancakes. Cultural context: Associated with Hausa cooking and also documented in Kanuri food culture; shape and toppings vary.

Folded sinasir rice pancakes with golden pan marks

Rice_Sinasir.jpg by Halima Waziri, via Wikimedia Commons, CC BY-SA 4.0 · CC BY-SA 4.0

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None by this package; original downloaded file bytes preserved. Source-file adaptations, if any, are credited separately.

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20 minPreparation

40 minCooking

4Servings

Allow 330 additional minutes for resting / soaking. Total: 390 minutes.

What you’ll need

4 servings

Let’s get cooking

1
Soak raw rice in 1 litre water in the refrigerator for 4 hours, then drain.
2
Blend soaked rice, cooked rice and 200 ml fresh water to a smooth batter. Stir in yeast and sugar. Cover and leave at room temperature for 60–90 minutes, until bubbly.
3
Stir in onion and salt. Thin with the remaining water as needed: batter should spread with a gentle tilt of the pan.
4
Heat a non-stick frying pan over medium-low heat and wipe it with oil. Add about 60 ml batter, tilt into a small pancake and cover for 2–3 minutes.
5
When the surface has set, turn and cook for another 1–2 minutes. Check that the first pancake has no raw layer inside. Repeat, lightly oiling the pan as needed.
6
Serve while warm with soup, stew or suya.

A little kitchen wisdom

Finely cut onion distributes more evenly than large pieces Cook the risen batter promptly; refrigerate any brief delay rather than leaving it warm Timing: active preparation 20 min; cooking 40 min; additional passive time 330 min; conservative planning allowance 390 min. Some stages may overlap. For Recipe.ng display, prep_minutes includes the additional passive time; it is not all hands-on work. Recipe status: Research draft; not kitchen-tested. Allergens and checks: None specifically listed; verify every ingredient and product label.

Recipe notes & sources

Research draft; not kitchen-tested

Also known as: Rice pancakes, Senasir

Associated with Hausa cooking and also documented in Kanuri food culture; shape and toppings vary.

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Breakfast

Sinasir

Rice_Sinasir.jpg by Halima Waziri, via Wikimedia Commons, CC BY-SA 4.0 · CC BY-SA 4.0

Image details

None by this package; original downloaded file bytes preserved. Source-file adaptations, if any, are credited separately.

Full source and image record

20 minPreparation

40 minCooking

4Servings

Allow 330 additional minutes for resting / soaking. Total: 390 minutes.

What you’ll need

4 servings

Let’s get cooking

1
Soak raw rice in 1 litre water in the refrigerator for 4 hours, then drain.
2
Blend soaked rice, cooked rice and 200 ml fresh water to a smooth batter. Stir in yeast and sugar. Cover and leave at room temperature for 60–90 minutes, until bubbly.
3
Stir in onion and salt. Thin with the remaining water as needed: batter should spread with a gentle tilt of the pan.
4
Heat a non-stick frying pan over medium-low heat and wipe it with oil. Add about 60 ml batter, tilt into a small pancake and cover for 2–3 minutes.
5
When the surface has set, turn and cook for another 1–2 minutes. Check that the first pancake has no raw layer inside. Repeat, lightly oiling the pan as needed.
6
Serve while warm with soup, stew or suya.