Simple Indian pancake recipes?!
I'm making a curry tonight and serving it with naan bread but I'd like to make something else to go with it!. I remember as a kid eating lots of different types of pancakes at friend's houses which I fancy eating again!.
Can anyone tell me any simple recipes that don't include eggs and milk!? Preferable with ingredients I have at home (I have chickpea flour if that helps!) ThanksWww@FoodAQ@Com
Can anyone tell me any simple recipes that don't include eggs and milk!? Preferable with ingredients I have at home (I have chickpea flour if that helps!) ThanksWww@FoodAQ@Com
Answers:
Hi, jenny these are called chickpea flour pancakes and come under Indian panckes!.
Unfortunately they dont have specific measurements!.
These are delicious to eat with chutney and raita!. I depend on these when I'm too hungry to spend a lot of time to cook!. Super-fast, super-easy!. Chickpea flour is available in Indian grocery stores; it is also called besan flour!.
Sift some chickpea flour into a bowl!.
Add enough water to make a pancake consistency batter!.
Add salt and spices (amchoor, ground coriander, ground cumin, cayenne, garlic powder, etc!.)
Whisk or beat the lumps out!.
Stir in any of the following (or not):
Chopped tomatoes
Chopped onions
Chopped green onions
Chopped cilantros
Stir to mix!.
Coat a nonstick pan with spray-oil or grease lightly!.
Heat the pan over medium to medium high heat
Scoops out 1/3 cup of batter using a measuring cup and pour into the pan!.
Cook the pancake until the bottom is slightly brown and flip!.
Using additional oil, as necessary, cook the second side the same way!.
Keep warm in the oven until they're all done!.
Serve with chutney, pickle, or raita!.Www@FoodAQ@Com
Unfortunately they dont have specific measurements!.
These are delicious to eat with chutney and raita!. I depend on these when I'm too hungry to spend a lot of time to cook!. Super-fast, super-easy!. Chickpea flour is available in Indian grocery stores; it is also called besan flour!.
Sift some chickpea flour into a bowl!.
Add enough water to make a pancake consistency batter!.
Add salt and spices (amchoor, ground coriander, ground cumin, cayenne, garlic powder, etc!.)
Whisk or beat the lumps out!.
Stir in any of the following (or not):
Chopped tomatoes
Chopped onions
Chopped green onions
Chopped cilantros
Stir to mix!.
Coat a nonstick pan with spray-oil or grease lightly!.
Heat the pan over medium to medium high heat
Scoops out 1/3 cup of batter using a measuring cup and pour into the pan!.
Cook the pancake until the bottom is slightly brown and flip!.
Using additional oil, as necessary, cook the second side the same way!.
Keep warm in the oven until they're all done!.
Serve with chutney, pickle, or raita!.Www@FoodAQ@Com
Poona Pancakes
1 cup basmati rice
1 cup black bean dal or lentils
3 cups water
5 tablespoons plain yogurt
1 1/2 teaspoons salt
2 tomatoes, peeled, seeded, and diced
2 serrano chiles, stems and seeds removed, diced
1 small red onion, diced
1/2 bunch cilantro, stems trimmed, roughly chopped
1/3 cup vegetable oil
Yogurt, chopped tomatoes, and chopped cilantro for garnish
Pick over rice and dal to remove any pebbles or dirt!. Process in a food processor or blender until a coarse flour, about 5 minutes!.
Mix ground mixture with water, yogurt, and salt in a bowl!. Cover with plastic and set aside in a warm place at least 12 hours or as long as 24 hours!. When ready, batter should be smooth and foamy, a bit thinner than pancake batter!.
Just before cooking, add tomatoes, serrano chiles, red onion, and cilantro!. Stir to combine!.
Heat 1 tablespoon oil in a small, well-seasoned cast-iron skillet over high heat until medium hot!. Pour in 1/3 cup batter, reduce heat to low, and spread batter evenly with a ladle or spatula!. Fry until well browned, about 2 to 3 minutes per side!. Repeat this procedure, heating an additional tablespoon oil each time, until all batter is fried!.
Stack pancakes between layers of aluminum foil in a roasting pan and keep warm in a 200 degree F oven!. To serve, arrange 2 pancakes on each plate and top with yogurt, tomatoes, and cilantro!. For smaller servings, slice each pancake into quarters and serve with garnishes for dipping!.Www@FoodAQ@Com
1 cup basmati rice
1 cup black bean dal or lentils
3 cups water
5 tablespoons plain yogurt
1 1/2 teaspoons salt
2 tomatoes, peeled, seeded, and diced
2 serrano chiles, stems and seeds removed, diced
1 small red onion, diced
1/2 bunch cilantro, stems trimmed, roughly chopped
1/3 cup vegetable oil
Yogurt, chopped tomatoes, and chopped cilantro for garnish
Pick over rice and dal to remove any pebbles or dirt!. Process in a food processor or blender until a coarse flour, about 5 minutes!.
Mix ground mixture with water, yogurt, and salt in a bowl!. Cover with plastic and set aside in a warm place at least 12 hours or as long as 24 hours!. When ready, batter should be smooth and foamy, a bit thinner than pancake batter!.
Just before cooking, add tomatoes, serrano chiles, red onion, and cilantro!. Stir to combine!.
Heat 1 tablespoon oil in a small, well-seasoned cast-iron skillet over high heat until medium hot!. Pour in 1/3 cup batter, reduce heat to low, and spread batter evenly with a ladle or spatula!. Fry until well browned, about 2 to 3 minutes per side!. Repeat this procedure, heating an additional tablespoon oil each time, until all batter is fried!.
Stack pancakes between layers of aluminum foil in a roasting pan and keep warm in a 200 degree F oven!. To serve, arrange 2 pancakes on each plate and top with yogurt, tomatoes, and cilantro!. For smaller servings, slice each pancake into quarters and serve with garnishes for dipping!.Www@FoodAQ@Com
indian rice pancakes
Rice : 1 ? cups
White gram (Urad dal) : ? cups
Salt : 2 tsp
Water : as required
1!.Soak the rice and white gram separately for about five to six hours!. Grind to a fine paste indivudally, using as much water as required!. Mix the two batters together with salt!. The batter should be thick and of a dropping consistency!.
2!.Allow to ferment in a warm place for 10 – 12 hours!.
3!. To make Dosas, mix the batter well!. Heat the griddle or flat tava, and grease the surface lightly!. Drop a ladleful of batter on to the tava and spread it gently so as to form a thin, round!. Spread a spoonful of oil on the edges, and let it cook!. After a minute, gently flip it on to the other side, and when it is cooked, you can remove to a plate!.Www@FoodAQ@Com
Rice : 1 ? cups
White gram (Urad dal) : ? cups
Salt : 2 tsp
Water : as required
1!.Soak the rice and white gram separately for about five to six hours!. Grind to a fine paste indivudally, using as much water as required!. Mix the two batters together with salt!. The batter should be thick and of a dropping consistency!.
2!.Allow to ferment in a warm place for 10 – 12 hours!.
3!. To make Dosas, mix the batter well!. Heat the griddle or flat tava, and grease the surface lightly!. Drop a ladleful of batter on to the tava and spread it gently so as to form a thin, round!. Spread a spoonful of oil on the edges, and let it cook!. After a minute, gently flip it on to the other side, and when it is cooked, you can remove to a plate!.Www@FoodAQ@Com