Saturday, May 12, 2012

Tomato Pancakes

INGREDIENTS:

1 1/2 cups Rice
6 tomatoes - medium sized
3 dry red chillies
1 cup fresh grated coconut
1 tsp salt


HOW TO MAKE:

1) Soak the rice for 2 hours. Wash well, drain all water and grind with the coconut, chilies, salt and chopped tomatoes into a fine paste adding 1 1/2 cup of water. Remove into a container and stir well.



2) Heat a greased pancake griddle/ a non stick griddle till hot and spread a scoop of batter on it evenly. Allow it to set for a minute. Keep the stove on high/medium high flame during this process. The pancake will form.


3) Turn the pancake to the other side and allow to cook for a few seconds before serving. Serve with chutney.



RATING NOTES:


              DIFFICULTY LEVEL    :   EASY
              RATING  POINTS         :    9/10**


**  This is an instant pancake. The batter should not be fermented. If not using immediately, the batter should be kept in the fridge.

** You can also add some coriander leaves, grated carrot, finely chopped onions etc to this batter to try variations.


 

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