2 cups (200 g) 7 oz Wholewheat flour (atta)
1 cup (100 g) 3 1/2 oz Rice flour
1/2 cup (100 ml) 3 1/2 fl oz Buttermilk (maths)
Salt to taste
2 Green chillies, finely chopped
1 cup (100 g) 3 1/2 oz Rice flour
1/2 cup (100 ml) 3 1/2 fl oz Buttermilk (maths)
Salt to taste
2 Green chillies, finely chopped
For the tempering:
1/2 tsp Vegetable oil
1/4 tsp Mustard seeds (rai)
1/2 tsp Cumin (jeera) seeds
a few Curry leaves (kadhi patta)
1 tbsp (4 g) Green coriander (Aara dhaniya), chopped
1/4 tsp Mustard seeds (rai)
1/2 tsp Cumin (jeera) seeds
a few Curry leaves (kadhi patta)
1 tbsp (4 g) Green coriander (Aara dhaniya), chopped
method
1. In a large bowl, mix wholewheat and rice flours with the buttermilk, salt, and green chillies. Add enough water to the mixture to make a batter of dropping consistency. Let it ferment for 1 hour.
2. For the tempering, heat the oil in a pan; add mustard seeds, cumin seeds, and curry leaves. Fry till the seeds start spluttering. Add the green coriander. Pour this tempering into the batter.
3. Heat a non-stick pan. Pour a ladleful of the batter and spread it evenly to make a paper-thin pancake. Sprinkle a little oil around the sides and cook until golden brown.
4. Serve hot with coconut chutney
2. For the tempering, heat the oil in a pan; add mustard seeds, cumin seeds, and curry leaves. Fry till the seeds start spluttering. Add the green coriander. Pour this tempering into the batter.
3. Heat a non-stick pan. Pour a ladleful of the batter and spread it evenly to make a paper-thin pancake. Sprinkle a little oil around the sides and cook until golden brown.
4. Serve hot with coconut chutney
serving amount
serves: 4 - 6 (makes: 10 - 15)
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