1 1/4 cups (150 g) 5 oz Wholewheat flour (atta), sieved
3 tbsp (60 g) 2 oz Sugar / Jaggery (gur)
1 tbsp Aniseed (saunf), coarsely ground
1 tbsp Black pepper (kali mirch), coarsely ground
2 tbsp (60 g) 2 oz Yoghurt (dahi)
1 cup (200 ml) 7 fl oz Milk
2 1/2 cups (500 g) 1.1 lb Ghee
Water as needed
3 tbsp (60 g) 2 oz Sugar / Jaggery (gur)
1 tbsp Aniseed (saunf), coarsely ground
1 tbsp Black pepper (kali mirch), coarsely ground
2 tbsp (60 g) 2 oz Yoghurt (dahi)
1 cup (200 ml) 7 fl oz Milk
2 1/2 cups (500 g) 1.1 lb Ghee
Water as needed
method
1. To the flour, add sugar, aniseed, and black pepper. Mix well. If you are using jaggery, rub till the flour and yoghurt are well mixed.
2. Add milk and enough water to make a batter of pouring consistency.
3. Heat the ghee in a flat-bottomed non-stick pan till smoking hot. Take a ladleful of the batter and put into the pan. The batter should spread itself. If it doesn't, then add a little more water and mix well.
4. Cook till the pancake sides turn a golden brown. Remove with a perforated ladle and drain on absorbent paper. Serve hot.
2. Add milk and enough water to make a batter of pouring consistency.
3. Heat the ghee in a flat-bottomed non-stick pan till smoking hot. Take a ladleful of the batter and put into the pan. The batter should spread itself. If it doesn't, then add a little more water and mix well.
4. Cook till the pancake sides turn a golden brown. Remove with a perforated ladle and drain on absorbent paper. Serve hot.
serving amount
serves: 2 - 4
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