Thursday, September 23, 2010
I make large quantity of the flour mixture, bhajjani, once a year and then I use the mixture for making the pancakes throughout the year. This saves me lot of time.
1 cup rice flour
1/2 cup whole wheat flour
1/2 cup nachani or ragi (finger millet flour)
1/2 cup moong daal flour
1/4 cup besan ( chick pea flour)
1/4 urad flour
1/4 cup bajra flour ( millet flour)
1 tbsp rava ( cream of wheat)
2 tbsp of fresh roasted cumin & coriander powder
1 cup Bhajjani
1/2 cup coarsely chopped onion
1/2 cup of chopped cilantro
Spinach leaves shredded -optional
1/2 tsp turmeric
1/2 tsp Hungarian red pepper powder (or chilli powder for adults)
Pinch of garam masala
Salt to taste
1) Mix all the ingredients with water to make a soft dough.
2) Take 2-3 kitchen paper towels, bunch them together, soak them in water. Squeeze out excess water. Lay the wet towels out on a flat surface. Take a golf ball size dough, place it on the wet towels and usinng your fingers press the dough to form a circular flat shape ( like a thick roti). Make few holes in it.
3) Heat 1 tsp oil in a non stick pan.
4) Pick up the kitchen towel with the dough ( no it won't fall).Gently turn the wet towel upside down near the edge of the pan ( now you see why we soaked the paper towels first, they won't burn despite of touching the scorching hot sides of the pan). Cover and cook on both sides until crispy.
1/2 cup chopped onions ( Yes, we love onions)
squeeze of lemon juice.
Mix and enjoy!