Around India In 8 Pancakes

Think pancakes are only about crepes loaded with maple syrup and a dollop of butter on top Think again - especially if you are in India. Across the  country you will find a variety of delectable pancakes made with different kinds of batter and assorted fillings. We have put together a list of some. Channel some serious wanderlust with this pancake trail.   

Adai is a thick pancake made of mixed rice, lentils and spices such as red chilli and ginger. It can be had by itself, or accompanied by assorted chutneys and podi powders. It also goes well with some jaggery and ghee. 

Although this dish has origins in southern India, it has rightly bagged its place as one of the most popular dishes in the country. Made from a fermented batter of rice and lentils, a crisp, golden dosa invariably turns out to be everyone's favourite Sunday breakfast. 

Most people will think of sondesh and rosogolla when we mention Bengal and mishti. But did you know about the delicious crepe, patishapta This pancake/crepe - stuffed with local jaggery, coconut and khoya - mostly makes an appearance in winters when Bengal's famed nolen gur (seasonal palm jaggery) is made. 

Thepla has a special place in Bollywood movies.  This is that one dish families in films can be seen packing in suitcases for long train journeys, or before they move to a different continent. Thepla originates in Gujarat. Different kinds of flour (including chickpea flour) is used to make this flatbread. It's the methi - fresh fenugreek leaves - which gives it a signature flavour and fragrance. 

If you are travelling in North India, besan ka cheela has to be among the most visible snack options. It is generally made with besan, though some versions use green mung and other dal flours.  

Kallapam is a traditional coconut pancake which is hugely popular in Kerala. Made with raw rice, toddy and coconut, it is served warm and accompanied by a meat dish (chicken, goat, or beef) cooked in coconut milk.

From Rajasthan to Tripura, this sweet pancake is relished across many states in India. There are several variations. For instance, in some places in North India, it is made with maida, semolina, milk and yogurt. Other regions add mashed raw banana to make it into a substantial dessert. Bengal adds saunf seeds to give it a unique, piquant flavour.

Next time you're in Goa, do try the alle belle - a sweet Goan pancake that is generally served at tea-time. The melt-in-the-mouth dessert is made with maida, egg, moist coconut, and local palm jaggery.