Eggless pancake

I love pancakes but my husband never used to relish it because of the egg smell he was sensitive to. So I used to prepare it rarely and was missing it. When I read about the yoghurt pancakes (though it had egg as an ingredient) an idea clicked and I made pancakes with yoghurt, without egg. And it turned out to be a success!

Ingredients:

1 ¾  cups refined flour for 5 pancakes

1/3  tsp baking soda

¾ cup yoghurt, beaten

A pinch of salt

2 tbsps sugar

¼  tsp vanilla essence

Water 1 cup approximately

2 tbsps Ghee

Instruction:

-          Add baking soda and yoghurt to the refined flour and slowly mix them well.

-          Stir in salt, sugar, and vanilla essence. Now slowly keep adding water and mixing thoroughly to make a thick batter.

-          Heat a non-stick pan and pour a ladleful of batter. The consistency of the batter should be such that it spreads by itself, but doesn’t run over.

-          When it is done, pour some ghee over it and turn it upside down.

-          When cooked on the other side, remove and put on a plate.

-          Usually we have pancakes with honey. But today I decided to use the freshly made mango jam. Boiled some water, added mango jam to dilute it and spread it over the pancake. Put another pancake over it, spreading the diluted jam and sprinkling some grated coconut over it.

-          My husband liked it so much that he told me, ‘This tastes like the pancakes we had in the House Of Pancakes”.  Wow, that was something!

4-2-2022

Today I made eggless, jowar flour banana pancakes with caramel sauce and they were delicious. So gluten sensitive people can enjoy pancakes now.  

22 

Sooji chila (Semolina pancake)

This is a very delicious breakfast item which is easy and fast to prepare. It can be served with a variety accompaniments starting fromcoconut chutney.

  Sooji chila with mustard sauce mixed with tomato sauce, chutney powder with ghee, and jhunda

Ingredients:

2 cups semolina – for 4 pancakes

1 tomato finely cut

1 small onion finely cut

1 green chilli cut fine

A small bunch of coriander leaves finely cut

Salt to taste

½ cup yoghurt beaten

½ to 1 cup water

2 tbsps ghee

Instruction

-          Add all the cut ingredients, salt and beaten yoghurt to the semolina and mix well.

-          Add sufficient water to make thick batter.

-          Heat a non-stick pan, pour one ladleful of batter and spread lightly. Don’t spread too thin, or you won’t be able to turn it in one piece.

-          When it is cooked, pour some ghee on it, turn upside down and cook from the other side. Make it crispy and enjoy!

5 December 2020

Today I added some leaves from our gardan to the batter and combined the chila with pathrode. It was so delicious!

Kozhukkatta (Mildly sweet rice dumplings)

This used to be one of my childhood favourites. After about four decades, I got to eat it at my sister’s place a year back. All memories came back and I decided that I have to make it, and that moment came today. And I was transported to heaven the moment I tasted.

Ingredients:

1 cup rice soaked for 4- 6 hours –for 20 small dumplings

¾ cup grated coconut

3 + 1 ½  tbsps sugar

3 ½ cups water

½ tsp cumin seeds

2 cardamoms

A pinch of salt

Instruction:

-          Drain the rice and grind it a little. Add grated coconut, cumin seeds, cardamom, 3 tbsps sugar, salt and grind again, it should not become a fine paste.

-          If you have to add some water while grinding, you need to add some rice flour to get the consistency for making it into balls. Make small sized balls, or it will take a long time to cook.

-          Boil 3 ½ cups of water with a drop of ghee in a thick bottomed vessel. Gently drop the balls into the water.

-          When it boils again, reduce the flame, cover the vessel and cook for 15 minutes. Add the remaining 1 ½ tbsps sugar, mix well and cook for another 5 minutes. 

-          Take out one ball, cut into half with a knife and confirm it is cooked from inside.  

-          Remove from fire and serve.
       ----------------------------
      Dedicated to Ambili chechi in whose house I had Kozhukkatta.