You can make a variety of pancakes using different kinds of flour (like White Flour, Gram Flour, Rice Flour and Corn Flour. For example, using White Flour with milk will yield sweet pancakes, while other types of flour with yogurt and salt will create savory pancakes.
Hot pancakes are delicious, served with fillings of your choice for savory pancakes. Sweet pancakes can be served with Jam, cream, honey, maple or chocolate syrup. Basic Batter can be added to create interesting variations.
Basic Pancake Batter:
YIELDS: 18 PANCAKES
1 egg ½ tsp. baking soda
1 tsp. baking powder 2 tbsp melted butter
1 ½ cups milk or buttermilk (Chaash)* 1 ¾ cups flour
Pinch of sugar or salt*
* Since this recipe is for savory pancakes, use buttermilk (not milk), salt (not sugar) and add 1/2 tsp each minced garlic & green chilies and 1 bunch cilantro, finely chopped.
Mix the baking soda and baking powder in the milk or buttermilk. Beat the egg and add it to the mixture. Add the rest of the ingredients and beat well until the batter is smooth. Heat a small (non-stick) frying pan over medium-high heat. Pour the batter from a deep spoon or ladle into the hot frying pan and move the pan in a circular motion to spread the batter evenly around in the pan. As soon as the top of the pancake begins to bubble, turn it over. Allow the other side to brown delicately. Remove to another plate, and repeat the process until all the batter has been used up.
Filling Suggestion for Savory Pancakes:
1 cup Moong Dal (soaked overnight) 1 tsp. oil
1 cup peas (minced) ¼ tsp turmeric powder
3 medium-sized potatoes (grated) ½ tsp mustard seeds
3 - 5 curry leaves (limbdo) 1 carrot (grated)
½ cup finely chopped spring onions
Crushed garlic, ginger, and green chilies and lemon juice for taste.
Heat about one teaspoon of oil in a saucepan. Add mustard seeds and when they stop spluttering, add curry leaves, garlic, ginger, chopped onions and moong dal. Stir for a few minutes and add the rest of the spices. Mix and cook, covered, for 5 minutes. Add rest of the ingredients and blend well. Cook over low heat for 10-15 minutes. Spread a little of this filling on prepared pancakes and fold/roll them up. Garnish the rolled pancakes with tamarind sauce or chutney.
P A R O T H A S
Contributed by Shamimbai Mulla
Plain Parotha:
2 cups wheat flour OR plain, white flour
5 Tbsp oil or butter
2 Tbsp plain yogurt OR 1/2 tsp baking powder
1/2 tsp salt
Enough warm water to bind the dough
Mix together all the ingredients except water, in a large bowl. Using enough warm water, make a pliable dough (just like chappatti dough). Divide the dough into large balls (about 2"). One at a time, roll each ball into a large circle (about 6"). Brush the top side of the circle with oil and sprinkle flour all over it. Now bring the left side of the circle to the center and overlap it with the right side. You will end up with a thin, almost rectangular strip of dough. Bring the top part to the center and overlap again with the bottom part. You will now have a square piece of dough as a result. Roll it to form a square Parotha, about 1/8" thick (or to a thickness of your choice). Alternately, you can roll the dough balls into round shape in which case, omit the above steps. [These methods will be demonstrated in class.] Cook one side of the Parotha in a heated skillet at medium heat till small blisters appear on the surface. Flip it over and smear about 1 Tbsp of oil all over the baked side. Turn the Parotha once more so both sides are "golden fried" in the same oil. Remove the Parotha to a plate lined with paper towel. Repeat the process using rest of the dough balls. Serve with curry of your choice, or at breakfast time with eggs, chutneys or simply enjoy with tea or coffee.
Masala Parotha:
1 cup Wheat Flour
1/2 cup Plain, White Flour
1/2 cup Gram Flour (Channa Atta)
1/2 tsp Haldi
1/2 tsp Red Chili Powder
2 Tbsp chopped Cilantro (Kothmiri)
1 Tbsp dried Methi Leaves
5 Tbsp oil or butter
1/2 tsp salt, or to taste
2 Tbsp plain yogurt OR 1/2 tsp baking powder
1 Tbsp masala from prepared, bottled Achaar (e.g. Mango, Lime, Carrot), optional
Enough warm water to bind the dough
Use the same method as Plain Parothas to make the dough; roll and fry the Parothas.