Thursday, Oct 23, 2014

Five pancakes to start your day

pancake-main Dal Chilla (Source: Sanghamitra Mazumdar)
Written by Sanghamitra Mazumdar | Posted: July 16, 2014 1:57 pm

Are pancakes one of the world’s oldest cereal foods? Many studies suggest so. Though the recipes and ingredients vary, almost every country eats pancakes. While some have them sweet, many like them savoury. But they are all beautiful, mouthwatering and filling. Here are 5 simple pancakes to kickstart your day in a healthy way.

1. Daal chilla

Ingredients:
Mixed pulses: 2 cups
Onion: 1 (medium)
Tomato: 1 (medium)
Green chillies: 2-3
Turmeric powder: Less than ½ teaspoon
Chilli powder: ½ teaspoon
Baking soda: ½ teaspoon
Salt: To taste
Dry mango powder: 1 teaspoon
Oil: To fry

Preparation:
Soak the mixed pulses for half an hour and grind them to a smooth paste.
Finely chop the onions, tomatoes and chillies and add them to the gound daal, along with the spices and baking soda and mix, adding water according to the desired consistency.
Now, heat a griddle (tawa) and grease it with oil.
Take one ladle full of the batter and spread it evenly on the griddle, giving it a round shape.
Turn it over after a while once the bottom in golden brown.
When the other side is cooked too, take it off the heat and repeat the process with the rest of the batter.
Serve hot with mint/coriander chutney or tomato ketchup.

Note: The consistency of the batter should be according to your taste. While half cup of water during grinding the pulses and 1 cup while mixing the other ingredients should be adequate, you can adjust the amount depending on the thickness of the pancakes you prefer.

2. Utthapam

uttapam Utthapam (Source: Thinkstock Images)

Ingredients:
Rice: 3 cups
Whole urad daal (without skin): 1 cup
Fenugreek seeds: ½ teaspoon
Salt: To taste
Water: As required
Onion: 1 (medium)
Tomato: 1 (medium)
Capsicum: 1 (medium)

Preparation:
Soak the rice, daal and fenugreek seeds separately for 3-4 hours.
Now, grind the rice and the daal, separately again, using water to a smooth batter. You can add the fenugreek seeds either with the rice or the daal while grinding.
Keep the batter in a warm place overnight. Use a big tumbler as the batter will ferment and rise. Add salt to taste before using it.
Dice the vegetables and keep aside.
Now heat a griddle and grease it.
Spread the batter evenly and roundly on the griddle.
When the top is still raw, sprinkle the diced vegetables and cover it. After a minute or two, flip the utthapam and cook until the veggies are golden brown. Serve hot with coconut and onion chutneys.

Note: Use only parboiled rice. You can ask for ‘idli rice’ at your regular grocery shop. Make sure the consistency of the batter is not too watery. To save time, you can use the readymade idli/dosa batter available in the market. Traditionally, grinding stone (or electric stone grinder) is used to prepare the batter and normal grinders usually fail to churn out the exact structure required. Also, the griddle traditionally used is thicker than the ones we use to make chapatis. The batter may stick on the regular tawa. You can cook an egg continued…

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