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Pancakes


Besan Pancakes

Recipe

Method

  1. Grind green chillies, ginger and garlic to a paste.
  2. Mix gram flour, ground paste, cumin seeds, coriander leaves and chopped tomato.
  3. Add water and make thin batter
  4. Add salt to taste.
  5. Leave to stand for 30 minutes
  6. 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.
  7. 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)

Method

  1. Wash and soak rice for about two hours.
  2. Drain and with cooked rice, coconut milk and sufficient water grind to a pouring consistency.
  3. Ferment over night in a warm place.
  4. Next morning add baking powder and salt to taste. Beat well.
  5. 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.
  6. 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.
  7. 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).
  8. 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

Method

  1. Wash the rice and dhal well and soak overnight in one pint of water. Grind in a liquidiser to the consistency of condensed milk
  2. Beat in the bircabonate of soda and the chilli powder, and allow to stand for 15 minutes
  3. Using a heavy frying pan, heat it up and make sure that the oil coats the whole frying pan and is very hot.