Indian Style Savoury Pancakes

Indian Style Savoury Pancakes

A couple of weeks ago I took the new Gaslight cylinder for a road-test and reviewed it. Then last week I cooked up a simple brunch dish of Gaslight eggs. Last week I cooked up a Gaslight Cranachan which was extremely more-ish.

This week I’ve Indian style savoury pancakes for you to cook up on your gas stove. Easy to attempt at home or on a camping stove, the only thing you need to do is plan ahead a little!

Indian Style Savoury Pancakes (serves 4)


  • 2 cups rice flour
  • 2 cups gram (chickpea) flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 tablespoon sunflower oil
  • 5g dried yeast
  • 30ml lukewarm water
  • 2 cups cold water


Place the flours, paprika, salt and sunflower oil in a large bowl and stir so that the sunflower oil is mixed thoroughly. It’ll appear like breadcrumbs.

In a cup combine the yeast and lukewarm water and stir well with a fork until it’s dissolved. Pour the yeast mixture and the 2 cups of cold water into the large bowl on top of the flours and whisk well.  The batter should become like a thick pouring cream. If you feel that it’s too dry, then add a little more water until you get the right consistency.

Cover the bowl with cling film and leave to prove in a warm spot for approximately 3 hours.

Once ready, cook the batter by the ladleful in a lightly oiled frying pan on a medium heat.  Fry until the bottom is golden brown then flip. To get the “roll” effect, drape the cooked pancakes over a rolling-pin directly from the frying pan once cooked.

For the pickle you will need 1/2 cucumber, 1 red chilli, 1 tablespoon of white wine vinegar and half a teaspoon of sea salt.

Slice the cucumber in half and using a teaspoon, scoop out the watery seeds. Slice the cucumber finely, along with the chilli and place both in a bowl. Pour the white wine vinegar and sea salt on top and stir well.  Serve immediately.

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