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                          SAVORY INDIAN PANCAKES

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -ÿÿÿÿÿÿÿ                        -(Makes 18 to 20 pancakes)

  Ingredients:
  
  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.
  
  Thesse are delicious served plain with side dishes of
  vetables, chutneys and yogurt; or you may want to
  stuff the pancake by placing filling inside and
  folding it over to form a turnover shape.  This recipe
  makes 18 to 20 pancakes.
  
  %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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  From: steve@stimpy.hsc.ucalgary.ca (Steve)
  Converted by MMCONV vers. 1.40
 


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