Tag: pancakes

Semolina Pancake / Dosa

Apart from being a delicious Semolina dosa or crepe one thing I like when I prepare this recipe is never have to think about soaking rice for 3 hrs, making a paste by blending it or going through my pantry to check if I have enough rice stocked up. Most recipes of Indian crepe or dosa needs to go through a fermentation process for a fluffy batter and this is one of the recipes which can be prepared within minutes, without going through the hassle of what kind of rice grain is required for it.

If you are trying this for the first time, make sure you have the right appliance or griddle with even heating. My first attempt was a hit and was on a portable hotplate which later got damaged over time and thereafter my pancakes were not cooking evenly.  That’s when I realized my pan was also damaged (thus pancakes turning sticky on the base). However, I managed to get a good tawa made for induction cooking (fits perfectly on my induction hob) after browsing through stores.

When I made my first beautiful semolina crepe with a dip of Asafoetida chutney and tomato rasam (my hubby prepared this – I wished I had taken pictures but I guess will have to wait for the recipe until he does it again 😋)

first pancake_IMG_7608

 

Appliance needed: Crepe pan/Tawa with tight-fitting lid, 25 cm non-stick

Preparation time: 10 – 15 minutes

Cooking time: 45 minutes

Makes: 10 – 12

Ingredients

Olive oil / Veg oil / Ghee 

All-purpose flour / Maida – 1 cup 

Semolina (fine) – 2/3 cup 

Salt – 1/2 tsp

Water – 2 1/2 cup 

Yogurt – 1/2 cup

Milk (pastuerised) – 1/2 cup

Shallot for coating the pan with ghee (*see here) – cut through the belly into half / through its root

Seasoning:

Mustard seeds – 1/4 tsp

Curry leaves – 1 long strand

Cumin Seeds – 1/2 tsp

Kashmiri red dry Chili – 2, halved

 

 

Directions

Preparing batter:

1. In a large bowl, Mix together flour, semolina and salt. Add water stirring between each addition until it is smooth without lumps.

Pour yogurt and milk . The batter must have a pouring consistency. Mix well and set aside.

Ingredients

Seasoning:

2. Heat a small container until hot coated with 1 tbsp veg oil , add mustard seeds. Once they sputter, add cumin, curry leaves and dry chilies. Toss it for half a minute and pour it into the batter.

Seasoning- semolina dosa

Mix the batter. Unfortunately I missed taking picture after seasoning but will update it the next time I make it. 🙂

Crepe Preparation:

3. Heat a crepe pan or omelette pan until hot, then rub around the inside of the pan using the shallot pierced onto a fork.

4. Using a large ladle pour about 100 ml or 1/4 cup (depending on the size of your griddle) into the center, then immediately tip the pan to coat the base evenly to form a thin base.  Drizzle some ghee along the sides. Cover with a tight-fitting lid and cook the pancake for 6 minutes on medium-high heat (induction  stove 6).

The pancake or dosa must be set entirely on the top and the sides must turn slightly brown.

pancake on a griddle_IMG_8963

5. Using a spatula, loosen the pancake off the griddle. Lift it off and place it on a flat/serving plate (*see notes).

Repeat with the remaining batter from step 4 to make as many pancakes needed.

lifting off crepe IMG_8962

Serve hot with any dip. My husband prepared coriander chutney to accompany the Semolina Dosa. I make this quiet often on weekends when we can relax and not use too much of our time in the kitchen. You can double the recipe for more pancakes and store left-over batter in the fridge to be used the following day.

semolina dosa IMG_8980

If you add more flour the pancakes become less brown in colour.

Semolina crepe_IMG_8982

 

 

Notes:

* To grease the pan with oil or ghee click here and check under directions 3-4.

* If your making the pancakes in advance, fold them in quarters and place them in an insulated box to keep them warm.

pancake in a insulated box _IMG_8954

*While lifting off or removing the pancake decrease heat and when pouring batter increase heat.

 

Stay Healthy! 🙂

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Mangalorean Pancake With Pandan

Makes: 12 – 15

Preparation time: 20 minutes plus soaking time for 2 hrs

Cook time: 25 minutes

Mangalore is a small town where I grew up, which is located along the coast in South-West of India along the Arabian Sea with its beaches, popular for its sunset views. If you plan to visit south of India make sure to try this for breakfast in the local restaurants. The pancake filling of coconut just kills your hunger with its taste and flavor. These pancakes are called as ‘panpole’ (pan-pole) in Konkani (mother-tongue) and ‘Neer-Dosa’ in Tulu/Kannada language (spoken locally).

I always visit this one local bakery in Singapore, where they always have many different varieties of breads and baked cakes. So, as I was strolling by, I paused to take a peek. While buying my usual bread, at the cash counter they sold a limited quantity of these green rolled pancakes which enticed me to try them out. As I munched, to my surprise, I found this coconut filling inside which got back my memories of Mangalorean pancake filling. They are traditionally plain white made from rice grains with a combination of freshly grated coconut. In this recipe I have used the color green from the leaves of Pandan which also has an aromatic flavor for enhancement. You can skip the color and make them plain white as well.

 

 

Ingredients

White small grain rice – 1 1/4 cup (Idli / Surai) *see notes

Vegetable Oil – 2 Tbsp (for greasing)

Grated coconut (optional) – 3 tbsp, for the batter

Water  for the batter

Pandan Leaves/ Juice – 3 (optional for color)

Salt

Extra grated coconut for the pancake filling + Sugar (optional)

 

Directions

For the color ( Optional )

+ Cut the pandan leaves into 3 inches and wash them thoroughly with water.

pandan-leaves_img_4579

+ Cut them thinly. Place in a blender with 1/4 cup water to make a paste enough to squeeze the liquid.

pandan leaves

+ Place a strainer over a bowl and transfer the paste into the strainer. Using a spoon press the solid paste to separate the liquid in the bowl.

Pandan juice, paste

+ Set aside the pandan juice.

 

 

 

1. Soak the rice for 2.5 hours.

small grain rice

2. Grind the rice, grated coconut if using, pandan juice and 1/2 cup of water for a few minutes in a blender until smooth paste (I always make it in batches where it is half filled so that it can blend smoothly without over filling. If you add too much water it might be hard to get a smooth paste. It shouldn’t be too grainy when running it through you fingers). Transfer the batter into a container.

blender

pancake batter

3. Now, add 1/2 tsp salt and 1/2 cup of water to make a thin batter. Prepare a small bowl or plate with 2 tbsp of vegetable oil and half onion pinned with a fork to grease the pan (my mom used to do this for easier greasing). Discard the onion after use. 

pancake batter

onion,oil, greasing

4. Get the pan hot on medium heat (I used a flat non-stick pan). Dip the onion in

vegetable oil and grease the pan with oil.

greasing

5. Using a ladle, pour the mixture at the center (you will hear a sizzle if the pan is hot enough), swirl the pan quickly to spread the batter so that it covers the base of the pan and cover with a lid. Cook for 1 minute and transfer to cool.

Mangalore pancake

6. Fold the pancake into quarter after cooling. Repeat the  above step for the rest of the batter.

mangalore pancake, panpole

7. Serve hot with gravy or curry. I ate a few with coconut. It was filling!

Mangalorean Pancake With Pandan

 For plain pancake or neer dosa you can serve it with any dip of choice. We sometimes use chutney of coconut and coriander as a dip for breakfast which can be done in minutes.

Notes:

*for more pictures on white grain, idli or dosa rice used please refer link.

 

Serving with coconut:

+ In a bowl take few tablespoons of freshly grated coconut with required amount of sugar. Mix.

grated coconut, sugar

+ Place 1 tbsp of the coconut mix on one end of the pancake, an inch apart from the circumference, fold the corners and roll. Serve hot or warm. 

 

This is how it looks without the pandan color/juice (updated)

Rice pancake/Panpale/Neer Dosa recipe | Delicious Sweet Aroma

 

Stay Healthy!

 

 

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