Spiced South Indian Curry Pancakes Recipe

About this recipe

Spiced South Indian Curry Pancakes are a delightful fusion of traditional flavors and modern creativity, perfect for a hearty family breakfast. These savory pancakes are infused with aromatic spices, balanced to medium heat, and complemented by a lightly spiced curry sauce. Made with chickpea flour and yogurt, the pancakes are rich in protein and have a soft, fluffy texture. Served with a coconut-based curry sauce, this dish offers a harmonious blend of spices and creamy goodness, making it a satisfying and nutritious start to the day.

Ingredients

• 200 g Dahi
• - Rice Flour
• 250g Green Chilli
• 200Ml Kara Coconut Milk Classic (200ml)
• 250 ml Olive Oil
• 500 g Tomato - Hybrid
• - Besan
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. In a mixing bowl, combine chickpea flour, yogurt, rice flour, turmeric powder, and salt. Gradually add water to make a smooth pancake batter, ensuring no lumps. Set aside for 15 minutes.
2. 2. Heat 1 tbsp oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped tomato and green chili. Cook until the tomato softens.
3. 3. Add red chili powder and garam masala to the pan, followed by coconut milk. Stir well and simmer for 5-7 minutes until the sauce thickens slightly.
4. 4. Heat a non-stick skillet and lightly grease it. Pour a ladleful of pancake batter onto the skillet and spread it evenly to form a thin pancake. Cook on medium heat until golden on both sides, flipping once.
5. 5. Repeat the pancake cooking process with the remaining batter, stacking the finished pancakes on a plate.
6. 6. Serve the pancakes warm with the coconut curry sauce on the side, garnished with fresh coriander leaves.