This morning I made wheat pancakes. They were soft in the center and crispy outside. Just the right hint of sour and spicy. The onions made for a good texture in it. They weren’t there in the original recipe. But one pancake is filling enough for a single person. The measures I have used in this recipe makes about ten pancakes. Calculate how much you would need for your household and then make them.
- 2 cups wheat flour
- 1 cup rice flour
- 1 cup yoghurt or buttermilk
- 2 small onions finely chopped
- water as needed
- salt to taste
- 3 green chillies finely chopped
- 1/4th tsp turmeric
- 2 tbsp grated coconut
- 1 tsp sesame seeds
For the tempering
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tbsp oil
- 1 pinch asafoetida
- 4 to 5 curry leaves
Mix the ingredients for the batter to make a smooth batter of dropping consistency. Heat the oil for the tempering and add the mustard, cumin seeds, asafoetida and curry leaves. Pour this over the batter and mix well.
Now heat a non-stick skillet and spray some cooking oil on it. Pour a ladle of batter on the skillet and spread it to make a thin pancake. Place a cover on the skillet and fry for about 5 to 7 minutes. Remove the cover and turn the pancake over. Fry for a few more minutes on a low flame.
Agreed that this method takes a longer time to make a single pancake, but it also makes it very very crispy and yummy. You can fry for less time and eat it soft if you prefer it that way.
Serve hot with coconut chutney.