Sweet crepe (patishapta)

Sweet crepe (patishapta)

Ingredients

Rice : 1cup
Buckwheat : 1/4cup
Dry dates : 3-5pieces finely chopped
Salt : 1 pinch
Milk : 1/2 cup
Grated coconut : 1/4 cup
Jaggery : 100 gm
Ghee/oil : 1 tbsp

Preparation

Soak the rice and dates in water for 2 hrs .Grind it into a coarse paste try not to add more water but substitute with milk while grinding.Make a pourable batter by adding milk.In a separate bowl mix the grated coconut and jaggery evenly .To make it tastier you can add Khowa or solidified milk to the mixture.

Now take a skillet add a little oil and warm it pour some of the batter on the skillat and spread it out. Cook it for 2 mins until golden brown flip it cook the other side add some of the coconut mixture on one edge so that you can roll it. Spread some ghee on it. Best when consumed warm.

Stuffed Moong dal pancake / roll

Stuffed Moong dal pancake / roll

Ingredients

Moong dal/split green gram - 2 cup
Hing/aesofoetida - 1 pinch
Ginger finely chopped
Finely chopped green chillies
Finely chopped coriander leaves
Salt
Oil - 2/3 tbsp
Cottage cheese finely grated
Radish finely grated
Cheese
Some finely chopped vegetables (veggies) like capscicum carrot

Preparation

Soak the dal / pulse in for 2 hrs in water and make a paste of it add the chillies and ginger and radish while grinding.Add the coriander salt and aesofoetida to the paste and mix.The batter should be as free flowing as you would for any pancake recipe.

Brush a large griddle with oil and heat over medium-low heat. Pour some of the batter and spread it out and cook until bubbly on top and golden on the bottom, about 2 minutes. Flip and cook until golden on the bottom, about 2 more minutes. Now take some grated cottage cheese and mix together with the freshly chopped vegies or some leftover cooked veggies make a fine layer on one side of the pancake and roll it.

Suggestion(oil-free cooking)

If you do not desire to use too much oil heat your iron skillet add oil when it smokes rub it off with kitchen towel sprinkle water and again spread out some oil and rub it off it would become non stick and definitely adds more flavor to the food then the nonstick ionized ones.And you can keep on cooking and just keep on rubbing the oil soaked towel on the skillet and get a oil free pancakes.

Neer Dosa (Rice crépe)

               Neer Dosa / Indian Rice Pancake

                                 Dosa without Urad Dal(Contains Gluten)

TIME: 30 Minutes                                                                   SERVES: 12 to 15 Neer Dosa's

Ingredients

• 2 cups raw rice (Dosa rice or any local rice)

• 1 cup fresh coconut, grated

• 1 small slice of onion

• 1 Green chilli

• Salt to taste

• Oil to grease the pan

Preparation

To begin making the Neer Dosa, we will first soak the rice in completely immersed in water for at least 3 hours. When the rice is soaked well, drain out the water. Grind the soaked rice, coconut and salt in a blender adding water little at a time to make a smooth batter. It is important to add a little water at a time to grind the rice into a smooth batter. When you feel the batter between your fingers it should be smooth and not coarse.

Once the Neer Dosa batter is ground, transfer it to a large bowl. Add enough water such that the dosa batter has a smooth flowing consistency. The consistency of the batter should be such that the batter has a very thin coating at the back of the spoon and not a thick coating. If it forms a thick layer, then you need to add a little more water. Check the salt levels and adjust to suit your taste. The Neer Dosa batter is now ready to be made.

Note: To make the Neer Dosa, we don’t spread it on the pan like a pancake or a regular dosa. We pour the dosa batter on the hot pan and it will spread itself creating holes. It is a good idea to use an iron pan, as the texture and the softness of the dosa comes out perfectly with an iron pan.

To begin, make sure you have a greased and seasoned iron pan. Grease and preheat the iron pan until it is sizzling hot. When you sprinkle water on the pan; the water will sizzle and evaporate. Once you have the right heat on the pan; pour a ladle of the batter in a circular motion starting from the outer edges. The batter will sizzle and flow to spread itself. Fill in the batter where there are gap, but do allow the dosa to have a few tiny holes. There is no need to sprinkle oil to cook the Neer Dosa. The Neer Dosa cooks very quickly; when you notice the top of the dosa is no longer raw, the Neer Dosa is cooked and has a rich white colour. The cooking process will take less than 30 seconds per dosa.

Slide a flat spatula from the sides of the pan and fold the Neer Dosa into a half and then into another half to form a triangle. Place the Neer dosa on a platter and continue to make Neer Dosa’s the similar way. Make sure you place the Neer Dosa’s away from each other when they are hot; as they tend to stick to each other. Once they cool down, you can place them one on top of the other into a covered bowl and serve warm.