SAVOURY PANCAKES

INGREDIENTS

Wheat flour 400 grams

Coconut milk thick ½ tea cup

Water 06 tea cups

Egg 01 number

Red onions sliced 12 numbers

Mustard seeds little

Cumin seeds little

Curry leaves little

Dry chilies snipped 04 numbers

Turmeric powder 1/8 teaspoon

Corn or sunflower oil 02 tablespoons

Salt to taste

METHOD

Heat a pan with the oil, add the mustard seeds and when this starts spluttering add the cumin seed. After a few seconds add the onion, curry leaves and red chilies. Allow bit of browning and leave aside to cool. Prepare a batter with the flour, water, coconut milk, egg and salt to taste, keep beating with a whisk. The batter should not bee too thin or too thick. Now strain the batter into a bowl and add the temper. Mix thoroughly and cook the pancakes (two ladles at a time) on an oiled roti griddle or non stick pan. Both sides should be cooked to a golden brown colour.