South Indian Savory Pancake
A crispy, savory pancake made from fermented rice and lentil batter, studded with mustard seeds, curry leaves, and red chili. Perfect for breakfast or a snack.
- Total time
- 30 min
- Servings
- 4
- Calories
- 180
- Protein
- 4g
Ingredients
- 2 cups idli/dosa batter
- 1 teaspoon mustard seeds
- 10 leaves curry leaves
- 2 whole dried red chili
- ¼ teaspoon asafetida (hing)
- ½ teaspoon salt
- 2 tablespoons oil
Instructions
- 1
Heat 1 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and let them splutter, about 30 seconds.
- 2
Add 10 curry leaves, 2 dried red chilies (broken), and 1/4 tsp asafetida. Sizzle for 30 seconds until fragrant.
- 3
In a bowl, mix 2 cups idli/dosa batter with the tempered spices and 1/2 tsp salt. Stir well to combine.
- 4
Heat a non-stick pan or appe pan over medium heat. Grease with a little oil.
- 5
Pour ladlefuls of batter onto the pan (or into appe molds). Cook until bubbles form and edges look set, about 2-3 minutes.
- 6
Flip and cook the other side until golden brown and crisp, another 2-3 minutes. Serve hot with chutney or sambar.
Tools you’ll need
- small pan
- mixing bowl
- non-stick skillet or appe pan
- spatula
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