Besan Pancakes
Recipe
- 1.5 cups Bengal Gram Flour (besan)
- 1 large Tomato (chopped)
- 3-4 Green Chillies (chopped)
- 0.5" Ginger (chopped)
- 6 cloves Garlic (chopped)
- 1 tsp Cumin Seeds
- 2 tsps Coriander Leaves (chopped)
Method
- Grind green chillies, ginger and garlic to a paste.
- Mix gram flour, ground paste, cumin seeds, coriander leaves and chopped tomato.
- Add water and make thin batter
- Add salt to taste.
- Leave to stand for 30 minutes
- Heat a tawa, grease with a little oil and then and pour a little batter.
Spread into a thin round and then cook till done.
- Then fold it and serve immediately.
Sweet herbs and spices and chopped fruit can be substituted for the savoury ones.
Appam
Recipe (makes 20 - 25)
- 2 cups Rice
- 1.5 cup Cooked white rice
- 1 cup Coconut Milk
- 1.5 teaspoon Baking Soda
- Salt to taste
- 1.25 cup Vegetable Oil
Method
- Wash and soak rice for about two hours.
- Drain and with cooked rice, coconut milk and sufficient water grind to a pouring consistency.
- Ferment over night in a warm place.
- Next morning add baking powder and salt to taste. Beat well.
- Take a small, round bottomed kadai. When the kadai is hot, lower heat to medium,
spray oil, or rub oil with a pad on the sides and the base.
- Next, pour a ladleful of batter around the sides so that
the batter flows down to the center and a thin film clings to the sides.
- Cover and cook for three minutes. Now, lift up one edge of the appam with a fish slice and scoop
it out of the kadai (it will come off easily without sticking).
- A typical appam will be crisp and thin on the edges and soft, fluffy and thick at the base, i.e, the center.
Dhosai
Recipe
- 50 grams Rice
- 175 grams Urid Dhal
- pinch Bicarbonate soda
- 1 teaspoon Chilli powder
- vegetable oil
Method
- Wash the rice and dhal well and soak overnight in one pint of water. Grind
in a liquidiser to the consistency of condensed milk
- Beat in the bircabonate of soda and the chilli powder, and allow to stand
for 15 minutes
- Using a heavy frying pan, heat it up and make sure that the oil coats the
whole frying pan and is very hot.