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Bell pepper, Cook, Coriander, egg, food, Indian food, Onion, Pancake, recipes
Savoury pancakes
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.
Ingredients
1 Cup Rice flour
2 Eggs
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
Method
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.
Chop, grind and add to the batter
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.
Twirl the spoon around the middle
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.
Flip and repeat on the other side, then enjoy!!
Pair it up with some dry curry or eat with a chutney. Delicious eaten on its own too! 🙂
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These sound delicious. Have you ever tried it without the eggs or with a substitute? We love curry and this would be a nice partner. Thanks for sharing.
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Thank you, they taste good too, if you like eggs! I have actually never tried without the eggs, but there are other Indian pancakes that use lentils instead of eggs. That process requires soaking and fermentation of the rice and the lentils, so takes a lot longer. Also, I have seen eggless pancakes made with all purpose flour and baking powder, so maybe you can take that option.
I am always happy to share, thank you for stopping by! 🙂
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