Monday, 17 September 2012

Besan Pancakes

1 cup water; 1 cup besan
3 green chillies (chopped)
2 tblsps curd
2 tsps coriander leaves
Oil for frying
½ red chilli powder
¼ tsp turmeric
A pinch of asafetida; salt to taste

In a large bowl, mix together all the ingredients. Blend thoroughly so as to remove lumps and make a smooth batter. This should be of pouring consistency. Set aside for 1 hour.

Put 1 tablespoon oil in a heavy iron tava and place on a high flame. When the oil is hot, put 2 tablespoons of batter in the center of the tava and quickly swirl it with a wet hand to make it as possible.

Fry for a minute. Then carefully turn it over with an iron spatula and spread a teaspoon of oil on the cooked side. Let the order side cook for 2 minutes till it turns light brown. Remove, and serve with mango chutney.

If desired, add finely chopped onions or fenugreek leaves to the batter and follow the same recipe (these pancakes may also be made only with wheat flour, with chopped onion and fenugreek leaves added.)

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