Oh, that is one thing I did in India. The cuisine of a vast country with its cultural whims and ways, means that the food on offer is spectacular and tasty. And trust me, the cultural influence of India is evident in the eclectic nature of the cuisine. Dumplings in India? Whether it is an influence from Nepal or Tibet it is now a Bengali speciality. Being India it is a country that grows all its food, so eating is fresh and cheap! Also, I am a bit of a hungry fella, and for me, nibbling my way around a country is as important as breathtaking sights and meeting the locals. The experience of my stomach is as important as any other experience.

And remember where to get the best food. It is at India’s street stalls. No matter where you go in the country, there is always someone with a little kerosene/gas stove and a handful of ingredients cooking up a delight that will fill up the casual traveller such as myself. Cheap, cheerful and fresh, I never once got sick in my travels through this country and I ate at every imaginable street stall around. And it was not just a diet that did not just kept me in survival but gave me the strength to meet the Khasis, hop on the train, cross a tree root (rubber not bamboo) bridge and watch great movies. I also did a lot more during my second trip to this wonderful land, thanks to the great food on offer. Stay tuned fr more travel tales from wonderful India!

I had just got back from breakfast with HL and KH at an Indian restaurant somewhere in Batu Satu. I found myself another good place for ‘dosai masala’. *slurp* Note to self: must bring DH over this weekend.

Anyways, it was good to hangout with the girls despite it was a quick one. Must do it again real soon but this time a bit longer. Note to the girls: next time we go try the one at Tanah Jambu. The ‘dosai’ over there is good too.

Finally, I got to hand over these simple altered notebooks which I had made sometime ago. Hope you girls love it.

A quick wikipedia search yields:

“Sambar is a vegetable stew or chowder based on a broth made with tamarind and toovar dal, and is very popular in the cooking of southern regions of India especially in Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.

South Indian food, people and culture are inextricably linked to a ubiquitous dish as in idli and sambhar, sambhar and rice and so on. Each state in the South prepares it with a typical variation, adapted to its taste and environment.”

Can’t really argue with much of that. Sambar is indeed a vegetable stew or chowder based broth made with tamarind and dal and is very popular within the cuisine of southern India. There are several “strains” of sambar, and south Indians tend to link sambar to several other main components of their meal – dosais, idlis, rice, etc.

Before I begin, let me be honest. Frankly, I am no sambar expert. I cannot cook sambar whatsoever. However, my speciality lies in eating sambar. I can distinguish one sambar from the next effortlessly, and understand the consistency, texture, aromatic smells well made sambars should possess.

To me, sambar is best eaten piping hot, in its most classic form – sambar satham. Sambar over some well cooked basmati rice and a little bit of ghee (purified butter, see: http://en.wikipedia.org/wiki/Ghee) cannot be beat. Adding a curry and perhaps some banana chips to the plate adds to the taste of course, but is also quick to induce a coma.

Although sambar can be eaten over rice, and that is generally the case – sambar satham remains a staple south Indian dish throughout – south Indians love to throw sambar on all sorts of stuff. A Dosai (a thin rice crepe filled with a potato curry) , for example is often accompanied by a chutney of some sort, and a nice small bowl of sambar. Idlis (soft rice cakes – seeing a pattern here?) are served especially with sambar, making the two foods almost one, hyphenated word – “idli-sambar” or “sambar-idli”.

To me however, there remains only one sambar that mesmerizes me each time I indulge myself in its smell. And that sambar onion sambar. Onion sambar – also known to those familiar with the language as “vengaya sambar” is the king of all sambars – in my books, at least.  There is simply something about the mixture of flavors found within the sambar and onions that causes the tip of my tongue to salivate. The strong, spicy, smell along with a crisp, distinct taste have caused me to return to this classic time and time again. Only on one condition however – that coconuts are ground up and tossed in, and tiny onions are used. See: http://srefoodblog.blogspot.com/2006/03/arachuvitta-vengaya-sambar-onion.html – notice Saffron’s post:

“shammi, ahh arachu vitta chinna vengaya sambar. It was a treat reserved only for special occasions and special guests!! Here in the US, I get red pearl onions that are a reasonable substitute. I have even used frozen pearl onions in cases of culinary emergencies.
You have brought back memories of sunday afternoon siestas after a meal of sambar and roasted potatoes and paal payasam “

Perhaps I should have chosen blogspot instead. I have yet to stumble upon a sambar related wordpress Just kidding, of course. So there you have it I suppose – the method to my madness – why my wordpress is prefixed with words most cannot pronounce. It’s simply my favorite south Indian dish. Memories of cool afternoons spent in Chennai eating my grandmothers sambar enliven my senses. Ahh.

Does it get much better than this?

For the past few days I am not able to blog, … because we went to a trip to Ooty – Muthumaial – Tirupur. I am back now … started my writing duty ….

South Indian Dosai with colorful Chatni

We had this dosa when my friend Ramana came from abroad. This is a special dosa because it has three different chattni’s and a sambar. Awesome taste. We had this in a hotel just opposite to Chinna malar bus stop, Saithapet, Chennai.

I must apologise first up for taking so long to get this entry up. It should have been written about a week ago, but things have been crazy around here to say the least! The pizza oven has been working overtime entertaining al of our friends, we have had Father’s Day, and the Father’s Day Stall at the Primary School, P&C Meetings at school and preschool, lots of gardening with the onset of spring, and yep, we have more babies on the way. Lots more babies. Lots and lots and lots of babies in fact, but I’ll get to that later.

The Daring Cooks September Challenge comes to us from Debyi at The Healthy Vegan Kitchen. It is an absolutely delicious Indian savoury pancake served with 2 yummy curried sauces. There is a thicker chickpea based one and a lighter coconut sauce poured over the top of it all.

Here is the recipe:

Serves 4

Dosa Pancakes

1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)

½ tsp (2½ gm) salt

½ tsp (2½ gm) baking powder

½ tsp (2½ gm) curry powder

½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)

¾ cup (175ml/6oz) water

cooking spray, if needed

Dosa Filling

1 batch Curried Garbanzo Filling (see below),

Dosa Toppings

1 batch Coconut Curry Sauce (see below),

heated ¼ cup (125gm) grated coconut

¼ cucumber, sliced

Dosa Pancakes

1.Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.

2.Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.

3.Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter.

Makes 8 pancakes.

Curried Garbanzo Filling

This filling works great as a rice bowl topping or as a wrap too, so don’t be afraid to make a full batch.

5 cloves garlic 1 onion, peeled and finely diced

1 carrot, peeled and finely diced

1 green pepper, finely diced (red, yellow or orange are fine too)

2 medium hot banana chilies, minced

2 TBSP (16gm) cumin, ground

1 TBSP (8gm) oregano

1 TBSP (8gm) sea salt (coarse)

1 TBSP (8gm) turmeric

4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)

½ cup (125gm/4oz) tomato paste

1.Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.

2.Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

Coconut Curry Sauce

1 onion, peeled and chopped

2 cloves garlic ½ (2½ gm)

tsp cumin, ground

¾ (3¾ gm) tsp sea salt (coarse)

3 TBSP (30gm) curry powder

3 TBSP (30gm) spelt flour (or all-purpose GF flour)

3 cups (750ml/24oz) vegetable broth

2 cups (500ml/24oz) coconut milk

3 large tomatoes, diced

1.Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.

2.Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.

3.Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally. 4.Let it simmer for half an hour.

Okay, I know what you are about to say….what did I change?? Surprisingly, very little, the only difference was I used Besan flour instead of spelt (because that’s what I had in the pantry), and I left the chickpeas whole because I love their taste and texture. This was an absolutely delicious dish. I have even made it a second time already this month. Seeing as the pizza oven has been getting such a work out, we made naan bread to have with it instead of the dosai pancakes the second time around, and what can I say but Yum, Yum, Yum!!! Definately one to try if you are cooking for vegetarians or vegans, or you just enjoy a really good curry. I had a bit of the left over coconut sauce on an omelette the other day too, and that was just super delish!

Apparently the following song seems to be a rage among 2-3 year olds! It is like their Rock music! The boy in the song probably has a huge fan following like Bono, I mean look at the cute winking that he does!

Pancake Mommy Pancake,

Mommy fired the Pancake,

Rice flouru and Urad flouru, mixed and formed the pancake,

For the father fouru,

For the mother threeu,

For the brother twou,

for the baby onnu,

Eatu Eatu Desireu,

Turn and ask means rituals!

Which song you ask? It is the Tamil Rhyme song – Dosai amma Dosai. Thank you Youtube! What would those of us staying away from the homeland, do without Youtube!

Actually this month I was hunting for delicious Vegan examples of a traditional Indian treat called dosas. Debyi from Healthy Vegan Kitchen threw down the guantlet for this month’s Daring Cooks challenge. This was going to be a challenge in several ways. Not just a cooking/recipe challenge, but also a challenge to my cooking and food philosophy. The following paragraph is what got my hackles up.

“Requirements: Must be free of animal products, this will be a challenge for you “regular” cooks out there, but its worth it. So that means, no cows milk, butter, meat, poultry, fish, chicken/beef broth, etc. This dish is also 99% oil free, using only what you need to keep the dosas from sticking (I used a quick spritz of cooking spray on the first dosa only), which isn’t too bad with a nonstick pan. You can use a different filling/sauce if you like, but it must be free of animal products.”

One of my pet peeves is picky eaters. Another is people saying they are allergic to something that they really aren’t. Yet another is militant vegans trying to force their opinions on me. So right off the bat I am having trouble with this challenge. I decided at some point though that I would just shut my mouth and do the challenge according to the rules laid out by our hostess. (For me that was like walking on water.)

Dosa are a thin crepe like traditional Indian food that can be filled with or topped with just about anything. To fulfill the vegan requirements I went with a quick first attempt using a batter of AP flour, whole wheat flour, coconut milk, water, baking powder, curry powder, and salt. It is a very simple batter that you just add enough flour to get a consistency exactly like a pancake batter.

Heat up a cast iron skillet and coat with just a tiny bit of oil. I used olive oil and wiped the pan with a paper towel. Originally I did this just to fulfill challenge requirements of using very little oil. In the end though it turned out to be the very best technique for starting the dosa. Add a full ladel of your batter into the skillet and spread around with the bottom of your ladel much like you would do when saucing a pizza.

Let it cook until the edges start to turn golden brown and release easily from the skillet. Then flip.

Not bad for the first ever dosa in my life.

For the vegan version I went with a filling of Aloo Gobi that I found on About.com. This is a wonderful resource when it comes to traditional and authentic foods from around the world. Basically the aloo gobi is a potato and cauliflower curry.

In my opinion, with vegan and vegetarian cooking you have to season everything. Without fat and flavorful proteins you must take every opportunity to add flavor.

While hunting around for ideas I came upon another food blogger that has some really well done recipes. Visually appealing as well as flavorful in the execution. Check out No Recipes to find the recipe for this coriander chutney. Look around on my blog for my take on a No Recipes version of Tacos al Pastor and an amazing Salsa Verde.

This is cumin seed, mustard seed, fresh cilantro leaves, onion, grated coconut, serrano chiles, lemon juice, and salt.

Now to put it all together.

On this first attempt I was very happy with the slight sweetness that the coconut milk added to the dosa. It paired well with the spiciness of the aloo gobi. The chutney though didn’t match this dish well. I loved it’s flavor by itself but just not matched with the dosa and filling I chose. Too strong of a citrus flavor and maybe not enough coconut.

Now that I have fulfilled the VEGAN portion of this experiment, on to the real cooking. Up until I read the vegan restrictions on this challenge, my mind was reeling with all the possibilities. Countless fillings and toppings were at my fingertips. Paneer was high on the list but excluded from vegan recipes. Well now I was going to cook it my way.

PART II

After much thought and research online I came up with a mix of North and South Indian cuisine. A traditional dosa batter made from rice, lentils, and fenugreek that is soaked overnight, blended and then fermented for one more night. That would be filled with a chilli paneer and topped with gunpowder chutney and a cucumber mint raita.

I got started on making paneer from scratch. Way easier than you would think. I took a 1/2 gallon of whole milk and put it on a medium low heat. Here was a chance to add more flavor. I spiced the milk with dried cilantro, red chile flakes, and cumin seed.

Stir often while the milk is coming to temp. When it starts to boil, add in the juice of about 1 lemon while stirring. If you have enough acid the milk will start to separate almost immediately.

Now pour this into a collander lined with a linen towel or lots of cheesecloth. Allow the whey to drain off leaving only your fresh cheese curds.

Allow to cool. I didn’t. When cool enough to handle, wrap the towel around the cheese and twist the top so as to form a ball of cheese and to help force out more of the liquid. Some might recommend rinsing the curds to get rid of any overly strong lemon flavor. I tasted the cheese and liked the flavor as is. Use your own taste as your guide.

I twisted up the towel and then weighted it in the collander with a cast iron skillet.

Now while that was drying I got started on a unique dry chutney that seemed a perfect fit for my ultimate vegetarian dosa. Gunpowder Chutney has many variations, like almost every Indian recipe I have come across. I am also not experienced with all the different types of lentils so this is just my version and makes no claims of authenticity. Start by toasting red and green lentils in a dry pan. They start like this.

They end up like this.

I was really surprised at the nutty aroma they started giving up. Buzz these up in a spice grinder. Now dry roast in the same pan some red chiles.

When pan toasting spices, nuts, or anything else let your nose guide your hand. When you start to smell your ingredient, it is probably ready to either shake the pan to mix or pull off the heat. Do not allow any ingredient to char. These are also ground up in a spice grinder. This process was repeated with mustard seeds. Everything was ground up and set aside. It makes a spicy/nutty topping that I will be using often in the future.

Let’s take a look at the cheese.

I had read that paneer was easy to make. Let me just say that as a first time cheese maker, this really felt good looking at such a wonderfully flavored and technically correct fresh cheese from scratch.

Now for the chilli paneer. First you need some chiles. I went with some bananna, pasilla, serrano, and red bell. I thought this mix would give the dish a mix of sweet, peppery, and heat that would go well with the creaminess of the paneer.

Everything starts with some ghee, cumin seed, garlic, grated ginger, and the sliced serranos in a hot skillet.

After a couple of minutes toss in some coriander powder. That is coriander seeds that are ground fine. I also added some curry powder, a small chopped onion, and a bit of the gunpowder chutney. Then added in just a bit of water to help you cook the spices without burning them.

Now add in some chile garlic sauce ( my all time favorite condiment ). Stir and then let most of the liquid cook out. Then toss in the rest of your chiles. Cook until the peppers just start to soften. You should still have lots of bright colors. Now add in your paneer that has been roughly chopped into cubes and cook for just a few minutes.

I tasted and reseasoned at this point with kosher salt, pepper, and more of the gunpowder chutney.

While the chilli paneer was cooking I whipped up a simple cucumber mint raita. It is just brunoise of cucumber, finely chopped mint, plain yogurt, and a squeeze of lemon juice.

Now for the dosa. Your fermented batter should look alive. It reminded me of an active flour/water poolish. Lots of bubbles and the thing was trying to rise out of it’s container. Again just dump a ladel full of the batter into a hot, lightly oiled cast iron skillet. I used just a tiny bit of ghee this time. Spread the batter around to make the dosa as thin and large as your skills and skillet allow.

Flip when the dosa wants to release. It is much like fish on a grill this way. When it is ready to be flipped it will be easy to slip a spatula underneath. If you are rushing the process you will tear the dosa. Be patient and pay close attention.

These looked good but I wanted to make them better. I took a little ghee and brushed on the cooked dosa. Then flipped them back over and cooked them to a crispy and golden brown. I was going for more of a crispy barely foldable dosa as compared to a pancake type dosa/idlis. Texture is a big factor for me when enjoying food and a crunchiness would help me enjoy this vegetarian meal.

Assembly time. Easy enough. This time I filled the dosa and then carefully folded them back on themselves. Put the seam side down on the plate. Top with gunpowder chutney, your cucumber mint raita, and finally a little cilantro for freshness and color.

As much as I dragged my feet and pounded my fists about a Vegan challenge, this turned out really well. I think that Indians have figured out how to eat meatless much better than people in the rest of the world. Nothing in this meal is trying to be something else. No tofurkey, bean sausage, or anything else imitation. The second, vegetarian version was something I will probably make again.

I actually pride myself on being somewhat a caveman. Killing an animal and cooking it over an open fire is a spiritual thing for me. That being said, those that choose a vegetarian or vegan diet for religious reasons have my respect.

Thank you Debyi for a very interesting challenge. Not only did you challenge my kitchen skills but also my thinking in many ways. Every single month, Daring Cooks teaches me something new. Most of the time it has very little to do with the recipe.

Ingredients
      
4 ramkin full of parboiled rice
1/2 ramkin full of skinned whole black gram lentil
1 teaspoon of fenugreek seeds
salt

Soak the rice in a big container. Soak the lentil and fenugreek seeds in a small bowl. Leave them for four hours. grind the rice in a grinder or in a food processor.  Below is a picture of modern stone grinder with electric motor. Traditional stone grinders look like a big mortar and pestle with the mortar fixed on the floor on a little raised bed and pestle with bulged head, just a little smaller than the size of the mouth of the mortar.

When ground in a food processor, the heat developed during grinding cooks the batter, especially the lentil batter, which is not good for getting desired result. but in the absence of a stone grinder, food processor is the alternative.

Grind the rice and keep the batter in the big container. grinding the lentil (+fenugreek) needs some care that water has to be added in small quantities. at frequent intervals. Lentil batter comes approximately up to the quantity of the rice batter. transfer the lentil batter also to the big container. add salt. mix them well. leave it for 24 to 36 hours or more until it raises. if you are in a cold climate, keep the container in the boiler room or inside the oven (but do not switch it on), where it is not cold.

It is a big process, but if you get used to the cycle, then it is easy and once when you have the batter making idly or dosai is the easiest way to make some delicious and easy dinner.

I will post on making idly and Dosa seprately.

தேவையான பொருட்கள்:
முட்டை – 4
இளம் பீன்ஸ் – 4
முட்டை கோஸ் – 50 கிராம்
கேரட் – 1/2
குடமிளகாய் – 1/2 (சிறியது)
வெங்காயம் – 1
பச்சை மிளகாய் – 4
மிளகுத் தூள் – 1 ஸ்பூன்
மஞ்சள் தூள் – கால் ஸ்பூன்
கருவேப்பிலை – 1 கொத்து
எண்ணெய் – தேவையான அளவு
உப்பு – தேவைக்கேற்ப
பால் – 3 டேபிள் ஸ்பூன்

செய்முறை:
காய்கறிகளைப் பொடியாக நறுக்கிக் கொள்ளவும்.
முட்டையில் பால் சேர்த்து நன்கு அடித்து வைக்கவும்.
ஒரு கடாயில் எண்ணெய் ஊற்றி வெங்காயம், நறுக்கிய காய்கறிகளையும் போட்டு, உப்பு, மஞ்சள் தூள் சேர்த்து வதக்கி, மிளகுத் தூள் தூவி வதக்கி அரை வேக்காடு வெந்தவுடன் முட்டைக் கலவையில் கலந்து வைக்கவும்.
பிறகு தோசைக் கல்லை அடுப்பில் வைத்து முட்டைக் கலவையை சிறிய அடை போல் ஊற்றி வெந்ததும் திருப்பிப் போட்டு எடுக்கவும். சுடச்சுட பரிமாறவும்.

தேவையான பொருட்கள்:

உலர்ந்த பால் பவுடர் – 30 கிராம்
பல சத்துணவு பொடி – 30 கிராம்
வெல்லம் – 30 கிராம்

செய்முறை:

பால்பவுடரையும், சத்துணவுப் பொடியையும் கலந்து தண்ணீரை சிறிது சிறிதாக விட்டுப் பிசையவும்.
வேண்டிய அளவு தண்ணீர்விட்டுக் கலக்கிக் கொள்ளவும். வெல்லத்தையும் கலந்து, 5 நிமிஷங்கள் கொதிக்க வைக்கவும்.

தேவையான பொருட்கள்:

சோள மாவு – 21/4 கப்
பசலைக்கீரை – 1 சிஜீய கட்டு
காலிபிளவர் – 1 சிறியது
எண்ணெய் – 2 மேஜைக்கரண்டி
உப்பு – 1 தேக்கரண்டி
மிளகாய்ப்பொடி – 1 தேக்கரண்டி

செய்முறை:

காலி பிளவர், பசலைக்கீரை ஆகியவற்றை பொடியாக நறுக்கிக் கொள்ளவும்.
சிறிது தண்ணீர் விட்டு இவற்றை வேக வைக்கவும்.
உப்பு, மிளகாய் பொடி, எண்ணெய் இவற்றுடன் வெந்த காய்கறியை மசித்து சோள மாவுடன் சேர்க்கவும்.
நன்றாகக் கலக்கி தண்ணீர் விட்டு நல்ல மாவாக பிசைந்தெடுக்கவும்.
இந்த மாவில் பராத்தாக்களைச் செய்யவும்.
தோசைக்கல்லை அடுப்பில் வைத்து, சிறிது எண்ணெய் சேர்த்து பராத்தாக்களை வெந்த பின் எக்கவும்.

தேவையான பொருட்கள்:

அரிசி மாவு – 1 கப்
கோதுமை மாவு – 1 மே.கரண்டி
வெல்லம் – 100கிராம்
தண்ணீர் – 1/2 கப்
ஏலக்காய் – 2
கிராம்பு – 2
தேங்காய் துருவல் – 2
மே.கரண்டி எண்ணெய் -11/2
மே.கரண்டி

செய்முறை:

வெல்லத்தை தண்ணீரில் கரைக்கவும். இதில் அரிசி மாவு, கோதுமை மாவு, தேங்காய் துருவல், பொடி செய்த ஏலக்காய், கிராம்பு ஆகியவற்றையும் சேர்த்து கலக்கவும்.
இதனை தோசை வார்க்க ஏற்றவாறு மாவாக்கிக் கொள்ள வேண்டும்.
தோசைக்கல்லை அடுப்பில் வைத்து சிறிது எண்ணெய் தடவிக் கொள்ளவும். ஒரு கரண்டி நிறைய மாவை எடுத்து அதனை தோசைக் கல்லில் வார்க்கவும்.
ஒரு புறம் வெந்தவுடன் மறுபுறமும் திருப்பி எண்ணெய் விட்டு வேக வைக்கவும்.

தேவையான பொருட்கள்:

பச்சைப்பயறு – 1 கப்
துவரம் பருப்பு – 1 கப்
உளுத்தம் பருப்பு – 1 கப்
பெருங்காயம் – சிறிது
தேங்காய் எண்ணெய் – 1 கப் ப
ச்சை மிளகாய் – 4
கொத்துமல்லி இலை – 1/2 கொத்து
உப்பு – ருசிக்கு

செய்முறை:
பருப்பு வகைகளை இரண்டு மணி நேரம் ஊற வைக்கவும். தண்ணீர் விட்டு இவற்றை அரைத்தெடுக்கவும்.
கொத்துமல்லி இலை, மிளகாய் இவற்றைச் சிறு துண்டங்களாக நறுக்கி, உப்பும் சேர்த்து அரைத்த மாவில் கலக்கவும்.
கலந்த மாவானது இட்லி மாவைப் போன்று இருக்கும். தோசைக்கல்லை அடுப்பில் வைத்து, சூடானதும், சிறிது எண்ணெய் விட்டு, ஒரு கரண்டி மாவை விடவும். ஒருபுறம் வெந்தவுடன் மறுபுறம் திருப்பி எடுக்கவும்.
இதை சட்னி இல்லாமலேயே சாப்பிடலாம்.

Ingredients:
Semolina – ¾ cup
Rice flour – 2 cups
All-purpose flour – ¼ cup
Onion – ½ (finely chopped)
Green chillies – 3 (finely chopped)
Corriander leaves – few (finely chopped)
Ginger – 1 inch (finely chopped)
Pepper – ½ tsp (coarsely crushed)
Cumin seeds – ½ tsp
Yogurt – 2 tbsp
Salt – as required
Oil – 2 tsp

Method:
1) Mix semolina, rice flour and all-purpose flour together using water and leave it for 1 or 2 hrs.
2) Add all the ingredients to the batter.
3) Heat a heavy flat pan, pour a laddle full of batter in circular motion, add oil around it and fry till golden brown.
4) Turn over and fry the other side.