Coconut Chicken Steamed Pancakes Recipe

Indian cuisine · 330 calories

About this recipe

Coconut Chicken Steamed Pancakes offer a delightful start to your morning with their fusion of tender chicken, aromatic spices, and soft rice flour pancakes. This Indian-inspired breakfast pairs a high-protein filling with the light fluffiness of coconut milk-infused pancakes for an energizing and satisfying meal. The chicken is cooked with turmeric, coriander, and cumin, creating a spiced filling that's both flavorful and nutritious. The pancakes are easy to prepare and offer a gluten-free base made from rice flour, perfect for those avoiding wheat. Garnished with fresh coriander, the dish is as visually appealing as it is delicious. Whether you're looking for a hearty breakfast or a unique brunch option, these pancakes are sure to impress with their taste and texture.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 pack (6 pcs) Fresh White Eggs
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 50 g Eastern Asafoetida Powder
  • 1 pack (200 g) Kedia Pavitra Black Mustard Seeds Whole | Rai
  • 250 ml Keya Lemon Juice
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Chop the chicken breast into small bite-sized pieces and set aside.
  2. 2. In a bowl, mix coconut milk, rice flour, and eggs to form a smooth pancake batter.
  3. 3. Heat a pan with vegetable oil and add mustard seeds until they begin to splutter.
  4. 4. Add chopped chicken, turmeric, coriander powder, cumin powder, and asafoetida to the pan. Sauté for 5-6 minutes until chicken is cooked through.
  5. 5. Deglaze the pan with water and cook until the liquid reduces. Add salt and lemon juice, then set aside the chicken mixture.
  6. 6. Heat a flat non-stick pan and pour a ladle of the pancake batter, spreading it thinly into a circle.
  7. 7. Cook the pancake on medium heat for 1-2 minutes per side until golden and slightly crisp at the edges.
  8. 8. Place a scoop of the cooked chicken mixture onto each pancake and roll gently into a wrap.
  9. 9. Garnish the wraps with freshly chopped coriander leaves for added flavor.
  10. 10. Serve warm and enjoy the combination of soft pancakes and spiced chicken filling.