This masala egg pancake recipe is easy to make and packed with spices, making it ideal for those who enjoy savory breakfast or want to try something new.
Masala pancake
A masala pancake is a flavorful variation of the traditional pancake. I’m more into savory stuff than sweet, and this masala pancake really hits the spot.
It’s made by blending spices and herbs into the batter, creating a delicious twist on the classic breakfast dish.
I’ve added diced onion and cilantro to make it even more flavorful. It’s perfect to pair with mint or sesame tomato sauce.
if you’re like me and prefer savory pancakes, here’s a simple, step-by-step guide to making a delicious masala pancake:
Ingredients
Flour: Flour is the foundation of the pancake. I am using whole wheat flour for this pancake recipe.
Eggs are the main ingredient in making the pancake. It binds the batter together.
Vegetables: Finely Chopped Vegetables (onion, cilantro.)
Spices: Cumin, coriander, and turmeric powder.
Seasoning: Salt and garlic powder.
Water to make batter.
Oil: Olive oil or vegetable oil of your choice, or even butter—it all works!
Instructions
- Start by adding the egg and flour in a bowl. Then, add the spices and seasoning to the bowl.
- Add water gradually and mix everything to create a smooth batter consistency.
- Then, add onion and cilantro to the bowl. Combine everything well.
Note: Resting the batter allows the flavors to meld together and develop depth. Let it sit for about 10 minutes before cooking.
- Heat a little oil in the pan.
- Once hot, pour a ladleful of batter in a circle on the pan and cook for 2-3 minutes.
- Then, flip with a spatula when bubbles form on top, and the edges look slightly dry, which usually takes about 2-3 minutes.
- Cook on another side until lightly brown. Repeat this process with the remaining batter.
Serving Suggestion
Here are a few serving suggestions for masala pancakes:
Serve hot with yogurt dip:
- Masala egg pancakes taste even better with refreshing yogurt dip. You can make a simple dip by mixing plain yogurt with freshly chopped herbs, salt, and a squeeze of lemon juice.
Serve with chutney or pickle:
- Serve this with mint tomato pickle or sesame tomato pickle. This chutney adds an extra layer of flavor to the masala egg pancakes.
Great as an appetizer or main course:
- The masala egg pancakes can also be served as a main course or an appetizer. They pair well with vegetarian or meat curries, such as chicken or pork curry, making them a delicious option for any occasion.
Other Recipes
Here are some other recipes that you might enjoy trying out!
Frequently Asked Question
1. Can I make masala pancake batter in advance?
Yes! You can prepare the masala pancake batter in advance and store it in the refrigerator for up to 24 hours. Before cooking, make sure to stir it well to combine all the ingredients.
2. Can I substitute ingredients in the masala pancake recipe?
Certainly! Feel free to experiment with different ingredients and spices to suit your taste preferences. You can swap out vegetables, adjust the spice levels, or add protein like cooked chicken or paneer for an extra twist.
3. Are masala pancakes suitable for a vegetarian diet?
Masala pancakes are an excellent option for vegetarians, and this recipe can be easily modified by removing the egg. It is essential to check the ingredients used in any recipe to ensure they meet your dietary needs.
4. Can I make gluten-free masala pancakes?
Absolutely! You can make gluten-free masala pancakes using alternative flour such as rice flour, chickpea flour (besan), or a gluten-free all-purpose flour blend.
Equipment
- Non-sticky pan
- Ladle
- Bowl
- Fork
- Chopstick (optional)
- Whisk
Ingredients
Flour
- 1 cup whole wheat flour
Egg
- 2 egg
Spices
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground cumin
Vegetables
- ½ cup finely chopped onion
- 1 tbsp chopped cilantro
Seasoning
- ½ tsp garlic powder
- salt to taste
Other
- 1 cup water (to make batter)
- 1½ tbsp olive oil
Instructions
Prepare the batter
- In a bowl, combine flour, egg, spices, and seasoning.1 cup whole wheat flour, 2 egg, ½ tsp ground coriander, ½ tsp ground turmeric, ½ tsp ground cumin, ½ tsp garlic powder, salt to taste
- Gradually add water while stirring to create a smooth batter.1 cup water (to make batter)
- Add chopped onion and cilantro to the batter and whisk until well combined.½ cup finely chopped onion, 1 tbsp chopped cilantro
Cook the pancake
- Heat oil in a pan.1½ tbsp olive oil
- Once hot, pour a ladleful of the batter into the pan. Allow it to cook for 2-3 minutes until you notice the edges becoming slightly dry
- Flip the mixture and cook the other side until golden brown. Repeat the process for the remaining batter.
Notes
- Rest the batter for 10 minutes. It allows the flavors to meld together and develop depth.
- Gently lift it with a spatula to check for a golden-brown color. Flip it if it’s ready, or give it a bit more time if necessary.
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
It all sounds so GOOD ga DAM’xxxxx
Thank you 😉