PANCAKES
Aromatic Pancakes
1/3 cup white flour
2/3 cup buckwheat flour
salt to taste
1/8 tsp. anise
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cardamom
Mix all dry ingredients together, add milk and beat gently until batter flows nicely. Drop batter into hot frying pan in butter. Turn over after bubbles pop, leaving craters. Fry to golden brown on both sides. Pouring a thin pancakes is usually most successful.
Carrot Pancakes
5-6 fresh carrots, large
2 potatoes, small
1/4 cup Green Beans, diced
1/4 cup Green Peas
2 tablespoons of ghee
Salt to taste
1/4 tsp. red chili powder
1 inch finely chopped ginger
1/2 tsp. cumin
1/2 tsp. turmeric
1/8 tsp. asafoetida
1/8 tsp. clove powder, optional
Ghee or oil for frying
Boil the vegetables and mash together with a little ghee. Knead for only 10 seconds to make like dough. Heat the oil in a pan and chaunce the ginger and spices. Fly to spluttering, then add to the batter. Fry like pancakes. Serve hot with ketchup or tomato chutney.
Eliappe
1 cup rice
1 cup jaggery, grated
1/2 cup flaked rice (pohe)
1 teaspoon cardamom powder
Ghee
A pinch of salt
Soak the rice in water for 4 hours, drain and grind to a thick paste with grated jaggery. Grind the poha to a paste. Set aside both pastes for 2 hours. Afterwards, add the cardamom powder and salt. Heat a little ghee in a wok. Drop a spoonful of the batter in and cook on a very slow fire until the fluffy, brown and spongy. They should be lacy and golden brown at the edges. Offer hot or cold.
Methi Pancakes
Finely chopped Methi (fenugreek) leaves, 1 cup
Chickpea (Besan) flour 1 cup
Regular Flour ¼ cup
Soda-bi-carb ¼ tsp
Turmeric powder ¼ tsp
Red chilli powder 1 tsp
Salt to taste
Sugar 1 tsp
Finely chopped coriander leaves ¼ cup
Finely chopped tomatoes ¼ cup
Finely chopped green chillies 1 tsp
Ghee or Oil for frying
Mix together the methi leaves, flours, soda, turmeric, red chilli, salt and sugar in a vessel. Add water to make batter. Keep aside for 15 minutes. Mix together coriander leaves, tomatoes and green chillies to use as topping. Make omelette-like pancakes on a non-stick griddle. Use as little oil as possible. When the pancake is cooked, spread the topping and fold both sides in towards the center.
Rice Pancakes
Rice flour 1 cup
Sour curd ¼ cup
Salt to taste
Ghee 3 tbsps
Cumin seed 1 tsp
Turmeric powder ¼ tsp
Ginger-chilli paste or fine minced 1 tsp
6"x6" square pieces of banana leaves
Mix all ingredients together and add water to make soft dough. Cover and keep aside for four hours. Grease banana leaves on the shiny side. Spread batter on one leaf and cover with another leaf. Put on a non-stick griddle or fry pan to cook. Cover with a metal lid. Cook on medium heat. Turn and cook the other side till it gets golden spots. Take off the banana leaves and serve hot with sour lime pickle.
Spicy Green Pancake
Moong dal with skin 1 cup
Spinach paste ¼ cup
Chopped coriander leaves ¼ cup
Green chilli-ginger paste 1 tsp
Salt to taste
Soda-bi-carb ¼ tsp
Beaten curd (yoghurt) ¼ cup
Cumin seed powder ½ tsp
Ghee or Oil for frying
Soak the moong dal for three to four hours. Drain well and mash into a paste, with the skins. Mix in the rest of the ingredients. Set aside for two hours. Make pancakes on a non-stick griddle. Use little oil. Cook on both sides to get golden brown spots. Serve hot with chutney.
Thai Coconut Pancakes
1 cup rice flour
1/4 cup sugar
1/2 tsp. salt
1 can (14 oz.) unsweetened coconut milk
1-1/2 tablespoons Buttermilk
1/4 cup yoghurt
3/4 cup shredded coconut
Vegetable oil or Ghee
Red and green food colors
1 cup Sweetened condensed milk
1 cup Shredded coconut
Beat flour, sugar, salt, coconut milk, yoghurt and buttermilk in medium bowl until smooth. Stir in 3/4 cup coconut. Divide batter equally among 3 bowls. Tint one part of batter pale pink with red food color, and one part pale green with green food color; leave third part untinted. Lightly oil 8-inch non-stick skillet; heat until hot. For each pancake, pour 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until top is almost dry and bottom is light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Roll up pancake, place on heat proof platter arrange the three colors one beside the other; keep warm. Drizzle with sweetened condensed milk, and sprinkle with coconut.
Vegetable Dal Pancakes
Channa dal ½ cup
Moong dal ½ cup
Urad dal ¼ cup
Masoor dal ¼ cup
Mixture of finely chopped and boiled green beans and carrots 1 cup
Chopped tomatoes ¼ cup
Green chilli, minced 1 tsp
Soda-bi-carb ¼ tsp
Turmeric powder ¼ tsp
Asafoetida 1/2 tsp
Salt to taste
Ghee or Oil for frying
Soak all the dals together for three to four hours. Drain and make a fine paste. Add all the other ingredients and make a batter. Set aside for half an hour. Make thick pancakes on a non-stick griddle. Cook on both sides until done and golden crisp.
Zucchini Pancakes
Grated zucchini 1½ cups
Grated carrot ½ cup
Whole wheat flour ½ cup
Chickpea (Besan) flour ½ cup
Finely chopped tomatoes ¼ cup
Finely chopped coriander or parsley leaves, ¼ cup
Salt to taste
Soda-bi-carb ¼ tsp
Green chilli paste or finely minced, 1 tsp
Ghee or oil for shallow frying
Mix all ingredients together, adding enough water to make pancake batter. Let batter rest for 15 minutes. Make pancakes on a non-stick griddle. Cook until it gets golden brown spots on both sides. Serve hot with ketchup or tomato chutney.
