Special Black Gram Crepes (Ulundhu Dosa) August 18, 2008Posted by live2cook in Breakfast, out of the griddle, Uncategorized.
Tags: Black gram dosa
I can see that you can’t control your laughter. “While most of the dosa recipes has black gram as one of the main ingredients, how special could this dosa be?”, thats what you think right? Read on my friends. I will show you how special it is.
When a famous cook among us got tired of cookery books and even thought about poking her eyes with iron rod than to buy husked urad dhal, I felt sorry for her. I dug my recipe collection as I knew I had a recipe to save her. This recipe will surely influence her to buy a pack of husked urad dhal. Not that I won’t ask her to dehusk the skin of the dhal, but I won’t ask her to soak it either. Yes! my friends this recipe calls for dry and whole black gram. That makes it special from other dosa recipes. Apart from this when you find the amount of nutrients in this tiny black seed, you will surely agree how special it is. While the dehusked urad dhal is convenient, it comes with a price that we are losing huge amount of fiber and Iron. Recipes like this will help us to get most of the nutrients that this legume offers to mankind.
We need Indian stone grinder (Wet grinder) or a food processor that can powder the dry legume. If you don’t have one, soak the dhal along with rice. But there is no need to dehusk.
3 Cups Par Boiled Rice ( Raw rice can be used too)
1 Cup husked urad
1 tsp salt
Oil for shallow frying
1. Soak the rice for 2 hours. Wash the black gram. No need to soak the black gram
2. If using Indian Wet Grinder, add the rice and grind for few minutes. When the rice reaches a coarse consistency, start adding the dried black gram in an even stream. The grinding process will be quite noisy for a while. Grind to a smooth batter using enough water.
3. If using a food processor, powder the black gram as much as possible. Add the rice along with the powdered black gram and grind to a smooth batter using water.
4. Allow to ferment overnight.
5. Heat a cast iron griddle. Pour 1/2 cup of batter and spread to 4-5 inch disc. Pour 1/2 tsp oil around the batter. When the sides turn golden brown, flip and cook the other side and serve with your favorite accompaniments. I served it with simple Huli Gojju.
Multigrain Pancake balls – Aindharisi Paniyaaram July 7, 2008Posted by live2cook in Breakfast, out of the griddle, What we call it....
Tags: Paniyaram Aebelskiver pans
Cooking with kids is an amazing experience. They are packed with three E’s – Energy, Enthusiasm and Exploration. They infect us with energy and enthusiasm. When we start exploring things with them, we will get to know lots of things that escaped our view earlier.
This weekend, me and my son were making pancakes balls as ever. We poured the batter in each depression of the Aebelskiver pan while my son kept counting each one of them. Suddenly he exclaimed pointing at the pan, “Look Mommy! it looks like your ear ring!”. It did look like a wonderful flower shaped ear ring. This answered a long time unanswered question “What is Paniyaaram?”
I have always wondered why they named the pancake balls as “Paniyaaram” in Tamil. My son’s observation led me to a nice explanation of the term. “Pani” in Tamil Means “Work”. “Aaram” denotes a kind of Jewelry. When it comes to cooking, If we take the “Work” as “Culinary Art” then “Paniyaaram” would mean “Jewel of culinary Art”! Those who tried to make paniyaaram will accept that its an art and needs some expertise.
This post is about one such paniyaaram, called “Aindharisi Paniyaaram”. Since it is made up of 5 different grains they named it so. “Aindhu” in Tamil means “Five”.
The urad dhal and Tapioca pearls give the recipe the spongy texture. The coconut and Moong dhal give the nutty flavor. I made both sweet and savory varieties out of the same batter. Both turned out great.
1/2 Cup Long grain white rice
1/2 Cup Par boiled rice ( Look for this in Asian Groceries)
1/2 Cup Tapioca pearls ( Look for this in Asian Groceries)
1/2 Cup Urad dhal
1/2 Cup Moong dhal
(*** The flours of all the above ingredients are available in the Asian stores. So, we can combine equal amounts of the flours to desired consistency. Soaking and grinding the grains is more nutritious and give better tasting final product ***)
For sweet Version:
For Savory Version:
1 Onion Chopped
2 Carrots Shredded
1 Green Bell pepper Shredded
1 Tbsp Cilantro Chopped
2 tsp Salt
Oil for shallow frying
1. If using whole grains, Soak them in water for 2 hours. Drain well and grind to a smooth paste using 1/2 cup water. To test the consistency of the batter, Coat the back of a spoon with the batter and draw a line in the middle, with the tip of a finger. The separated batter should remain as is and should not drip and cover the line.
2. If using flours, combine the flours together and mix with 1/2 – 3/4 cup of water until the consistency is reached as mentioned in step 1.
3. For the sweet version, take the Jaggery in a medium sauce pan with 1/4 cup water and boil in medium heat until the jaggery is dissolved in the water. Mix in to the batter. Add the other ingredients for the sweet version and mix well.
4. For the savory version, mix the ingredients into the batter.
5. Heat the abelskiver pan and add 1/4 tsp oil in each depression.
6. When the oil is smoky hot, drop 2 tablespoons of batter in each depression.
7. When the sides turn golden brown, ease the sides with a metal skewer and push from one side of the pancake ball. This will make the pancake ball to turn. Turn all of them and cook the other side until golden brown.
8. Serve the sweet version with honey.
9. Serve the savory version with sour cream and your favorite chutney