Masala Chicken And Rice Pancakes Recipe

Indian cuisine · 336 calories

About this recipe

Start your day with Masala Chicken and Rice Pancakes, a flavorful and satisfying Indian breakfast. This dish combines tender, spiced chicken with crispy rice-flour pancakes for a perfect balance of protein, carbs, and bold regional spices. With a preparation time of under an hour, this breakfast is ideal for mornings when you want something hearty yet manageable. The spiced chicken is cooked with red chili, ginger, and cumin for warmth and depth, while the pancakes bring a light, crispy texture. Garnished with fresh coriander, this dish is not only nutritious but also visually appealing. Whether you're fueling up for a busy day or enjoying a leisurely breakfast, this recipe is sure to impress.

Ingredients

  • 300 g Nutrich Chicken Breast Boneless
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 200 g Fenugreek Seeds
  • 500 g Bharat Organics - Organic Urad Dal (Chilka)
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Everest Cumin Powder
  • - Ginger Powder
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 500 G Preserved Dried Salted Black Beans
  • - White Pepper
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Wash and dice the chicken breast into bite-sized pieces and set aside.
  2. 2. Soak fenugreek seeds and urad dal in warm water for 30 minutes, then drain and grind into a smooth paste.
  3. 3. In a mixing bowl, combine rice flour, the urad dal paste, turmeric powder, and rock salt with water to form a batter.
  4. 4. Heat 1 tablespoon of oil in a pan and sauté the diced chicken with red chili powder, cumin powder, and ginger powder for 5-7 minutes until cooked through.
  5. 5. Add the preserved dried salted black beans and white pepper to the chicken, stirring well for an additional 2 minutes.
  6. 6. Heat a non-stick pan and lightly grease it with vegetable oil.
  7. 7. Pour a ladle of the rice-flour batter onto the pan, spreading it into a thin pancake shape.
  8. 8. Cook the pancake on medium heat for 2-3 minutes on each side, flipping carefully to avoid breaking.
  9. 9. Repeat the process to make additional pancakes with the remaining batter.
  10. 10. Arrange the pancakes on a serving plate and spoon the masala chicken mixture generously on top.
  11. 11. Garnish with freshly chopped coriander leaves before serving.