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Our Hyderabad-based Foodie, Sarika, shares the recipe of yummy and wholesome, Indian pancakes, in the weekly column, exclusively in Different Truths.
“Breakfast like a king, lunch like a prince and dine like a pauper,” is a well-known adage that I religiously follow. For me, breakfast is the mother of all meals, so I hardly skip my breakfast and also make sure both son and dad should also start their day with a proper breakfast.
Eating nutritious and wholesome breakfast really sets the tone for the day, and helps us to be on our toes throughout the day. These days, breakfasts are mostly cereal, bread, bacon, sausages, eggs, milk and some nuts and fruits. But during the weekends, I try to prepare little different like paratha, puri-sabzi, dosa, idli – mostly Indian traditional breakfasts, to change the trend.
Today, I am going to share a savoury pancake recipe. It is one of my favourites from my mother’s recipe. I still remember during our childhood days when my uncles, cousins visited us, they always highly appreciate this pancake, and Maa was happily sweating and flipping one after another and serving them with a big smile on her face. That smile showed her satisfaction after feeding them.
I also prepare this for my family and thankfully they also show their love for it. It is a wholesome meal filled with the goodness of eggs and milk. It can be both sweet and savoury, but I like the savoury one. Somehow, it also looks quite like French omelette. We call it Indian pancake. Indian pancakes are very versatile, you can also add rice flour, lentil flour or as you like…if you compare it with western pancake it is bit different but they belong to the same family.
Here is the recipe:
Prep time-15minutes Cooking time- 10 to 15 minutes
Level-easy
Ingredients:
Eggs: 3
Milk: 1 cup
All-purpose flour: 1 cup
Baking powder: 1 tsp (optional)
Salt: 2 tsp
Sugar: ½ tsp
1 cup cilantro, chopped
½ cup onion, chopped
2 green chilli, chopped
Pepper powder (according to taste)
Oil: 1 tsp for each cake
Procedure
Heat the frying pan on medium high heat and brush oil.
Pour about ¼ cup of batter onto the pan.
Now, keep the flame medium and cook the cake. It will take three minutes to cook one side of the pancake. Once you realise the golden brown colour on the edges flip the pancake very gently without any mess.
Serve with any dip or ketchup.
©Sarika Sarkar Das
Photos by the author.
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