Jul 13 2026
Restaurants›Masa Japanese Hibachi›Indian Pancake Recipe

Indian Pancake Recipe

Inspired by Masa Japanese Hibachi
Time45m
Serves4

Served with curry potato chicken dipping sauce

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Ingredients

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Pancake Ingredients

Curry Potato Chicken Dipping Sauce Ingredients

Method

Pancake Directions

  1. 1

    Prepare the batter

    In a mixing bowl, combine the all-purpose flour, rice flour, baking powder, turmeric powder, and salt. Mix well. Gradually add water to the dry ingredients, whisking until you achieve a smooth batter. Stir in the chopped coriander leaves.

  2. 2

    Cook the pancakes

    Heat a non-stick skillet over medium heat and add a little oil. Pour a ladleful of the batter onto the skillet, spreading it slightly to form a pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter, adding oil as needed.

Curry Potato Chicken Dipping Sauce Directions

  1. 3

    Cook the chicken and vegetables

    In a saucepan, heat oil over medium heat. Add the chopped onions and sauté until translucent. Add garlic and ginger, stirring for another minute. Introduce the chicken cubes and cook until they are browned.

  2. 4

    Add potatoes and spices

    Add the cubed potatoes and curry powder to the saucepan, stirring well to coat the potatoes with spices. Cook for about 5 minutes.

  3. 5

    Simmer the sauce

    Pour in the coconut milk and water, stirring to combine. Bring to a simmer and cover. Cook for about 15-20 minutes until the potatoes are tender and the chicken is cooked through. Season with salt to taste.

  4. 6

    Serve

    Remove from heat and let cool slightly. Serve the curry potato chicken dipping sauce warm alongside the Indian pancakes.

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