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Pancake Curry
Pancake Curry

Before you jump to Pancake Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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Hence, it should be quite obvious that it’s not difficult to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to pancake curry recipe. To make pancake curry you only need 28 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to cook Pancake Curry:
  1. Provide For pancake.
  2. Use 1 cup gram flour
  3. Prepare 1/4 tsp turmeric powder
  4. Take 1/4 tsp red chilli powder
  5. Take 2 pinch carom seeds
  6. Use 1 pinch asafoetida
  7. You need to taste Salt
  8. Provide 2 tsp oil for making pancake
  9. Prepare Ingredients for curry
  10. Prepare 2 medium sized tomato
  11. Provide 1 green chilli
  12. You need 1 small piece of ginger
  13. You need 1 tsp cumin seeds
  14. Prepare 1/4 tsp caraway seeds/kalonji
  15. Get 1 pinch fenugreek seeds
  16. Provide 2 cloves
  17. Use 1 small piece cinnamon stick
  18. Use 2 pinch asafoetida/heeng
  19. Get 4-6 curry leaves (optional)
  20. Provide 1/4 tsp turmeric powder
  21. Use 1/2 tsp red chilli powder
  22. You need 1 tsp coriander powder
  23. You need 1/2 tsp garam masala powder
  24. Take 1 tsp kasuri methi
  25. Provide 3/4 cup whisked yoghurt
  26. Take to taste Salt
  27. You need 2 tbsp oil
  28. Prepare Chopped coriander leaves for garnishing
Instructions to make Pancake Curry:
  1. Firstly, take all the ingredients of making pancake in a mixing bowl except oil. Mix it well. Make a thick and lump free batter by adding water.
  2. Heat a pan on low medium flame. Drizzle some oil and pour a laddle ful of pancake batter and spread it evenly and make thin pancake.
  3. Flip it over and cook till the pancake turns golden brown from both the sides.
  4. Repeat the same process with the remaining batter.
  5. Let the pancakes cool down slightly. Cut into desired shapes and keep them aside.
  6. Roughly chop the tomatoes, green chilli and ginger. Add them to a blender jar and blend into a smooth puree. Keep aside.
  7. Now heat oil in a wok on low medium heat.
  8. Add cumin seeds, fenugreek seeds, caraway seeds, cinnamon stick, cloves, curry leaves and heeng. Saute for few seconds.
  9. Add turmeric, chilli powder and coriander powder along with tomato puree. Stir well and cook for 3-4 minutes or till the oil starts leaving the sides of the masala.
  10. Keep the flame low and slowly start adding the whisked yoghurt, keep stirring continously and cook for 2-3 minutes.
  11. Add water if needed.
  12. Add in the salt, kasuri methi and garam masala. Mix well.
  13. Add pancake pieces. Mix and cover. Let it cook for 3-4 minutes while stirring occassionaly.
  14. Garnish with chopped coriander and serve hot with roti or rice.

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