Tag: besan

Fermented Savory Pancakes

The main ingredient in this pancake is besan which is the Indian version of garbanzo flour, though not exactly the same. This uses no explicit leavener like most pancakes do, but exploits the fermented batter for the same purpose. Fortified with finely diced veggeis, it makes a wholesome breakfast. Enjoy!

SPECIAL TOOLS:

A proofer (or simply the good fortune of living in the tropics/subtropics), a griddle.

INGREDIENTS

  • Makes 5 pancakes (1/2 cup each)
  • Batter: 5 oz besan + 2.5 tbsp rice flour + 200 ml lukewarm (105 F) water
  • Filling:
    • Veggies: 1/2 cup finely diced oyster mushrooms + 1/2 cup chiffonaded greens (radish greens) + 2 sliced red shishito peppers
    • 2 tbsp EVOO + salt to taste

METHOD

Batter: Boil the water and then cool to lukewarm. Mix in the flours and let ferment for a few hours (or overnight) in a proofer at 100 F.

Filling: In a non-stick pan dry-roast the veggies. When browned and softened, mix in the EVOO and salt to taste. Let cool and mix in with the fermented batter.

I used the griddle half of a panini maker. No need to grease the griddle. Heat the griddle to 350 F. Pour 1/2 cup of batter (for each pancake) on the griddle. Let cook for 5 mins on one side — you will see the bubbles rise to the top surface. Flip using two spatulas and let cook on the other side for 2 mins.

Serve warm with yogurt.

NOTES, HINTS, TIPS:

  1. The water is boiled first to get rid of any additives in tap water that may get in the way of fermentation. Or, you can use bottled water.
  2. Feel free to use any other mixture of vegetables of your liking.
  3. To make a dosa/crepe: you need to dilute the fermented batter with water to get a thinner consistency.
  4. A bit of knife skill really makes a difference: finely dice the vegetables. It magically makes everything taste good! 🙂

Laxmi ParidaLeave a comment

Christmas Murukku

A giant murukku is fun to serve at a cozy gathering, as a communal snack. This unusual size takes a little dexterity to pull off but worth the effort. Enjoy!

Special tools:

Murukku (extrusion) mould; Silicone silpat or wire rack with the baking tray.

Ingredients

  • 1 cup rice flour + 1 cup besan
  • 1 tbsp ajwain (carom) + 1 tbsp white sesame seed + 1/4 tsp freshly ground black pepper + 1 tbsp EVOO + salt to taste

Make a hard dough using a little cold water (about 3 oz). Divide the dough into two equal halves and shape each into a cylinder to fit the mould. I used one half to make a gigantic swirl and the other half to make about a dozen small ones (see picture). Gently place the swirls using spatula on a wire rack or a silicone silpat.

Bake at 275 F for 30-45 mins till crisp (and oak colored). Cool and serve or store in airtight container.

Notes, hints, tips:
  1. Note the traditional murukku is deep fried.
  2. Use rice flour from Indian grocery stores, not SouthEast Asian stores. The latter is usually not preprocessed and is glutinous– this will not work for this recipe.
  3. If the dough is soft, it will not retain the tiny spikes (from the star-shaped hole in the disc of the mould) while extrusion, so make sure the dough is pliable but on the hard side.
  4. Lie the mould flat on the edge of the counter and use the lever handle (as you would a pasta roller). This technique is unorthodox but effective.

Laxmi ParidaLeave a comment