Fish Wrap- Indian Pancakes with fish filling

Breakfast is the first opportunity of the day to fuel the body and get the metabolism running. So I ensure to serve a healthy dish for this important meal of the day. Fish wrap is healthy, as the filling made of fish, is steamed and not fried. Even to prepare the dosas/pancakes, I use minimum oil, at times the dosas are covered with a lid and cooked. So this way we get to enjoy a tasty, healthy and nutritious meal. For vegetarians you can prepare any other filling for example, mushrooms/potato/soya granules etc with the rest of the ingredients remaining the same.


For the filling:

  • ¼ kg sliced king fish steamed (with a little salt)
  • 1 green chilli finely sliced
  • 1 large onion finely sliced
  • 2 potatoes boiled, peeled and mashed
  • 1 tbsp ginger-garlic paste
  • ½ tsp pepper ( freshly crushed )
  • 2 stems of green coriander leaves finely chopped
  • salt to taste

For the wrap:

  • 3 cups of  rice
  • 1 cup split black gram /urad dal
  • 2 tsp fenugreek seeds
  • water for soaking
  • salt to taste


To prepare filling:

  • For the filling, de-vein and mash the fish, add all the other ingredients and mix well.

To prepare batter:

  • Soak the rice immersed in water completely for about 6 hours.
  • Soak in another bowl, the urad dal and fenugreek seeds immersed in water completely for about 6 hours.
  • Grind the soaked urad dal and fenugreek mixture until smooth and fluffy. Add water little by little grinding into a smooth paste.
  • Grind the rice too into a smooth paste. Adding too much water will make the mixture watery and making the wrap difficult.
  • Pour both the batter into a big vessel (as it will increase in volume), add salt to taste and set aside for at least 12 hours for fermentation.
  • Stir the batter and add just enough water to make it into a pouring consistency.

To prepare the wrap:

  • Heat the non stick griddle/ skillet on medium heat. Pour a ladle of batter over the skillet and spread the batter evenly using a spiral motion from inside out.
  • When the lower side of the dosa is almost half done (it will change colour), then place a tablespoonful of the filling in the middle in a line.
  • Once the edges are cooked, roll from the edge inwards.
  • Remove into a plate when the wrap turns golden brown.
  • Repeat till the filling is over.
  • If any batter remains the same can be refrigerated for use later.

To serve:

  • Relish the fish wrap piping hot with tomato sauce/mustard sauce/coriander chutney.
  • These can be served for breakfast or savour the fish wrap for a light dinner.


  • Ensure not to make the dosa/pancake (wrap) too crisp as it will break in the centre and the filling will spill out.
  • To make oil free pancakes, after pouring the batter on the griddle cover it with a lid, just see that the lid has a handle on the top so that it can be removed easily.
  • When it is half done remove lid put in the filling then cover and cook again for few minutes till the lower side turns brown then fold into a wrap and gently turn on both sides for 1 minute. Serve hot the oil-free Fish wraps.
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