Telangana Style Chicken And Rice Pancakes Recipe

Indian cuisine · 866 calories

Telangana Style Chicken and Rice Pancakes recipe

About this recipe

Start your day with a protein-packed breakfast inspired by Telangana's bold flavors! These chicken and rice flour pancakes are perfect for fueling your morning. Tender spiced chicken is cooked with aromatic spices and wrapped in thin, golden rice pancakes, creating a unique fusion of texture and taste. This dish balances high protein from chicken with energy-boosting carbohydrates from rice flour, making it an ideal choice for active mornings. The simple yet flavorful recipe is easy to prepare and perfect for busy professionals. Garnished with fresh coriander, it’s vibrant in presentation and taste. Serve these pancakes hot for a wholesome breakfast that satisfies your cravings and keeps you energized all day!

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - FUNFOOD PEANUT BUTTER CREAMY 100GM
  • loose Ginger
  • medium Chilli Green Long
  • 500 g Minimeal Onion
  • 100 g Mix Seeds
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Finely chop the chicken breast into small pieces and set aside.
  2. 2. Peel and mince the garlic and ginger, then finely chop the green chilies, coriander leaves, and onions.
  3. 3. Heat a pan with 15 ml of vegetable oil, sauté the garlic, ginger, and onions until fragrant.
  4. 4. Add the chopped chicken to the pan, sprinkle with Dal Makhani Spice Mix and salt, then cook for 7-10 minutes until fully cooked.
  5. 5. In a mixing bowl, combine rice flour, water, and a pinch of salt to form a smooth pancake batter.
  6. 6. Heat a non-stick pan with the remaining oil and pour a ladle of rice batter to create a thin pancake.
  7. 7. Cook the pancake on medium heat for 2-3 minutes on each side until golden brown.
  8. 8. Place the cooked chicken mixture in the center of each pancake and fold it into a wrap or roll.
  9. 9. Garnish with chopped coriander leaves and serve hot with green chilies on the side.