Does somebody know the recipe for Indian Pancakes?!


Question:

Does somebody know the recipe for Indian Pancakes?

Additional Details

1 month ago
Thank you guys, except for the guy who answered first.


Answers:
1 month ago
Thank you guys, except for the guy who answered first.

Indian pancake is a recipe from south India & is called Utthapam. They are delicious & healthy.
There are 2 ways to make them.
1. Use ready floor from Indian store of company Swad or Gits & follow directions on the box. This is very easy, quick & convinient.
2. From scratch : This is authentic but time consuming as it needs fermentation. Follow the steps on the link below
http://www.top-indian-recipes.com/uthapp...

Hope this helps.

If you mean what is called chappatis, then it's very easy. check out these links
http://indianfood.about.com/b/a/256813.h...
http://www.mapi.com/en/newsletters/newsf...

May have what you're looking for

indianfood.about.com/od/ricere...

www.mrbreakfast.com/superdispl...

fruitsnvegetables.com/recipes/...

To make a dosa you have to soak rice and this gram(forget the name in English) say for eight hours. Then grind it with water to get a white paste. Leave it overnight after adding a little yeast. In the morning heat a flat frying pan, after it is hot sprinkle some water on it and then pour oil (cooking oil), ladle out the paste and spread it (round). The side becomes crisp, turn it over and remove it. Served with chutney, sambar.
Best way is get a Dosa Mix. The directions are written on it.

Savory Indian Pancakes
* 2 cups dry mung beans
* 3/4" cube of peeled fresh ginger root
* For every one cup of soaked beans add:
* 1/2 cup water
* 1/2 tsp Spike or other vegetable-seasoned salt
* 1/2 tsp asafetida or 1 clove garlic
* 1/4 tsp baking soda
* 1/8 tsp cayenne
* 1/8 tsp black pepper

Soak mung beans overnight to soften. The next day, mung beans must be ground, so drain the beans to prepare for grinder. Grinding can be done in a food processor or a blender.

If in a food processor, do the whole batch of beans and multply the other ingredients by 4. If in a blender, do 1 cup of beans at a time with the amount of the other ingredients as listed per_batch.

Whether in a blender or a food processsor, first drop chunk of ginger root in and allow it to get chopped up.

Add soaked, drained mung beans and run machine till beans are fairly ground up (in a blender you can only do 1 cup at a time to avoid burning out the motor.) Add the next six ingredients and grind to a smooth, fluffy paste. The batter is now ready to be made into pancakes, which takes mastering a light touch on the spoon. Just remember --- practice makes perfect.

Heat a non-stick skillet or griddle over a medium flame and pour 1/2 to 1 teaspoon of oil into the skillet or griddle. With a spoon, mix batter thoroughly (batter must be mixed before each pancake is poured because it separates very quickly) and scoop out 1/3 to 1/2 cup of batter.

Pour batter into the middle of the skillet and place the rounded bottom of a broad spoon very lightly in the center of the batter. Then use a slow, gentle and continuous spiral motion to spread the batter outward with the back of the soup spoon untill the pancake is about 7" to 8" in diameter.

If batter is sticking to the spoon and making holes in the pancake as you spread, you are either pressing too hard or you didn't begin pressing soon enough and the batter was semi-cooked before you attempted to spread it. Just try to spread with the spoon immediately and lighten the touch.

Cover and cook for 2 minutes, or till the pancake turns a reddish-brown color. Remove cover and drizzle a tiny bit of oil over the pancake.

Flip to cook on other side and cook uncovered till reddish spots begin appearing on the second side. Continue cooking all the batter in the same way.




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