Since Indian masala omelette is a mix of spices with eggs, I could not think of a better translation of what a ‘Kayloli’ is. I am not sure why I would call it an omelette since it does not have the eggs however it has all the spices similar to the omelette and the process is similar too. Then again, I can also call it a Dosa because without the spices it will be similar to a Dosa. It could also be a pancake with spices! Well, Kayloli is a traditional GSB (Goud Saraswat Brahmin) dish, I don’t know the original roots though because Mangaloreans and Karwari families are familiar with it too. This was taught to me by my dad with his own additions to it. This is like an instant breakfast dish. I will also list the alternate version in the tip below which can be used for lunch or dinner. Let me get down to the quick and easy recipe, I hope you will enjoy it as much as I do.
Tip: You can completely omit all the spices and instead of rice flour soak 2 cups of boiled rice for two-three hours. Blend the rice and cup of shredded coconut just add salt and sugar to it and leave the mixture in the fridge overnight. Fry like pancakes. Serve with curries. You might like it as is. I mentioned in my About section how cuisines are similar in coastal regions. This is very similar to Appam in Kerala. I will try and post that someday.
All you need:
- 2 cups rice flour
- 1 1/2 cups milk
- 1 medium sized onion finely chopped
- 2 green chilies finely chopped (Indian chilies are hot and I like it spicy, use 1 if you don’t eat spicy food)
- 1 tomato finely chopped (optional)
- 2 tbsp cilantro finely chopped
- 1 generous tsp turmeric
- 1 tsp red chili powder
- salt as required
- oil for frying
Ready, Set, Go:
- Combine all the ingredients, spices etc. except oil and milk first in a bowl and like you would whisk pancake batter, whisk it gently until well combined.
- Pour milk slowly to adjust the consistency of the batter. Make sure you don’t make it too thick otherwise it will not spread on the pan and will stick and form lumps, nor too thin or it will end up runny and the taste will be compromised.
- Heat very minimal oil on a non-stick pan on medium heat and pour the batter in the center with a laddle. Move the pan around or spread with a spatula till it takes the shape and size of a pancake.
- Drizzle little oil on the sides to make sure it doesn’t stick to the pan. Cover and cook for a minute or two or until you see bubbles on top (refer to the pic above)
- Flip it and cover it again for a minute or two until crispy and brown on the outside and firm so that raw batter is completely cooked.
- Serve hot with yogurt, Indian pickle, ketchup or any preferred chutney.