These pancakes have South Indian flavor and style, even though they are usually made with Urad daal and rice flour. My pancakes have eggs and a much thicker consistency. These can be eaten any time of the day. I had some for breakfast, and there was some leftover, which I had for lunch as well. So did my husband, because they taste so good.
This recipe makes four pancakes, in an 8 inch diameter pan. I have made them the consistency of a pancake, but you can make them thinner and more like crepes. So when you are making these, just add less batter on tpan, and spread it around with a wooden spoon.
1 Cup Rice flour
1 Cup Milk
1 Cup Desiccated Coconut
½ Cup Fresh Coriander, chopped
½ Red Bell Pepper, chopped
½ Cup Onion, chopped
1 Tbsp Olive oil
½ Tsp Chili powder
Salt to taste
Chop up the coriander, peppers and onions. In a food processor, add the chopped veggies along with the olive oil and coconut. Grind to a coarse paste.
Prepare the batter. Beat the eggs in a bowl. Add the flour and milk, and make it into a smooth batter.
Add the vegetable mixture to the batter.
Season with salt and the red chili powder.
Mix well together, if you see clumps, then put all the ingredients in the blender till you have a smooth batter. You can see clumps in my batter in the picture above, so I put it back in the blender.
Heat up a pancake pan on medium heat. Make sure the pan is hot and add some spray oil.
Pour a quarter of the pancake mixture onto the pan. Take a wooden spoon and twirl the middle of the pancake pan so the mixture fills up the entire pan.
In a minute or so, swirl the pan to make sure all the liquid has spread across to all the edges (like making an omelette).
Cook a few minutes, till brown spots appear. Flip the pancake and cook the other side.
Pair it up with some dry curry or eat with a chutney. Delicious eaten on its own too! 🙂