Saffron Coconut Chicken Pancakes Recipe

About this recipe

Delicate rice flour pancakes infused with saffron and coconut, served with succulent shredded chicken cooked in aromatic spices. A perfect balance of flavors for a hearty breakfast.

Ingredients

• - Rice Flour
• 200 ml Coconut Milk
• 300 g Ginger Paste
• - Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 200 ml Mustard Oil
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. In a small bowl, soak saffron strands in a tablespoon of warm coconut milk for 5 minutes.
2. 2. Mix rice flour, coconut milk, saffron-infused milk, and water to create a smooth pancake batter.
3. 3. Heat oil in a pan and add mustard seeds until they splutter, followed by curry leaves.
4. 4. Add ginger paste, garlic paste, turmeric, chili powder, and salt, cooking until fragrant.
5. 5. Stir shredded chicken into the spice mixture and cook for 5 minutes on medium heat.
6. 6. Heat a non-stick pan and pour a ladle of the pancake batter, spreading it thinly into a circle.
7. 7. Cook each pancake on medium heat for 2-3 minutes per side until golden and set.
8. 8. Serve the saffron coconut pancakes warm, topped with the spiced chicken mixture.