Spicy pancake is one of the dishes that I replied upon during poorer days in university. This humble yet yummy source of carbohydrates is easy to prepare and costs next to nothing. It takes minutes to make, and can be eaten on its own or with leftover curry as snack, lunch* or dinner*.
1 cup flour
1 cup water
1/3 onion, sliced
2 fresh or dried chillies, sliced
2 stalks of curry leaves
1 teaspoon spice mixture (fenugreek, fennel seeds and mustard seeds)
Pinch of salt
1 tablespoon oil
Whisk the flour, water and salt together until they form a smooth batter. Fry the rest of the ingredients in oil over low heat for about three minutes to flavour the oil. Pour the frying mixture in the batter and mix well again.
Pour about a ladleful of batter in a hot non-stick pan, swirl it around to coat the base of the pan and let it cook for two minutes. Turn it over and cook for another two minutes.
|Cook on both sides of the pancake|
Plate up and enjoy while it’s hot.
|Spicy pancake served with egg curry|
Tip: The batter will keep for 2-3 days in the fridge.
* Carbohydrates alone do not constitute a balanced diet. This dish is best supplemented with other protein and vegetables.