Description
A versatile and flavorful Indian pancake recipe, perfect for any meal. Customize with toppings, spices, and sides for a unique twist.
Ingredients
Scale
- 1 cup rice flour or chickpea flour
- ½ cup lentils (optional, for dosa or pesarattu)
- ½ teaspoon turmeric powder
- ½ teaspoon cumin seeds or ground cumin
- 1–2 green chilies, finely chopped
- 1½ cups water or buttermilk
- ½ cup finely chopped vegetables (onions, spinach, carrots – optional)
- ½ cup crumbled paneer or tofu (optional)
- Salt to taste
Instructions
- In a mixing bowl, combine the flour, spices, and salt.
- Gradually add water or buttermilk while whisking to create a smooth, lump-free batter.
- Stir in optional vegetables or paneer for added flavor and texture.
- Heat a non-stick pan over medium heat and lightly grease it with oil.
- Pour a ladleful of batter onto the pan, spreading it evenly in a circular motion.
- Cook until bubbles form on the surface and the edges lift slightly. Flip and cook the other side until golden.
- Serve hot with coconut chutney, sambar, or pickles.
Notes
- Adjust the consistency of the batter for thicker or thinner pancakes.
- Ferment the batter overnight for a tangy flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Pan-fried
- Cuisine: Indian
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Indian pancakes, dosa, cheela, savory pancakes