A healthy, gluten-free and savoury pancake recipe served with a creamy egg & coconut stew, making it a perfect choice of South Asian breakfast to enjoy with family.

Recipe Cards 

Serves 2

Ingredients                                                                        Quantity
Cooked rice 1 cup
Coconut Milk 1 cup
Rice flour 1 1/4 cups
White sugar 1/4 cup
Salt 1/2 tsp
Baking powder 2 tsp
Vegetable oil 1 tbsp
For Egg Coconut Stew
Egg (hard boiled) 2
Oil 2 tbsp
Ginger (julienne) 2 tsp
Garlic (slivers) 1 tsp
Scallion root 2 nos
Cherry tomatoes 3 nos
Cinnamon stick 1" stick
Green cardamom 2 no
Cloves 3 no
Bay leaves 1 no
Turmeric powder 1 tsp
Salt As required
Crushed pepper 1/2 tsp
Coconut milk 1 cup


Method of Preparation: 

For Rice Pancake 

  • Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
  • Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

For Egg  Coconut Stew

  • Hard boil the eggs and slice. Keep aside.
  • Heat up a sauce pan, add a teaspoon of oil and heat up.
  • Sear the cherry tomatoes and scallions and keep aside.
  • Add more oil and crackle the spices to remove the raw flavor.
  • Add the turmeric off the heat to remove the raw aroma. Add the coconut milk and simmer gently for 10 minutes to thicken. Add seasoning as required.
  • Serve hot along with the boiled egg slices.