April 14, 2014

Author Notes: This recipe is a twist to a famous South Indian Appa recipe. South Indian cooking involves a lot of fermentation and use of coconut cream and fresh coconut water. I have not done fermentation in this particular recipe because I have used semolina in it and not rice flour.

I used scallions cooked with maple syrup and stuffed it in the pancakes. The sweet taste of maple and the tangy taste of tamarind in chutney makes a wonderful combination. You can always substitute it with something else. I recommend using pancake mold to get the spherical shapes.
Shruti Jain

Makes: 6 - 8 pieces



  • 2 Stalks of Scallion
  • 1/2 teaspoon Maple Syrup
  • 1 cup Semolina (Fine)
  • 1/2 cup Yogurt
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Oil (any kind)

Peanut Coconut Chutney

  • 1/2 cup Roasted Peanuts
  • 1/2 cup Shredded Coconut
  • 1 teaspoon Tamarind paste
  • 1 piece Green Chilli or red chilli
  • 2 tablespoons Coconut Cream
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Salt ( start with little and then add acc to taste)
In This Recipe


  1. In a bowl, mix semolina, yogurt, baking powder and salt. Add some water to make a paste consistency. Keep the bowl in a warm place to ferment for 20-25 minutes. In a blender mix all the ingredients of chutney and blend until smooth. Keep it on the side.
  2. Thinly sliced the scallions both white and the green part. In a small pan, warm oil scallion and maple syrup and a little salt; cook for 5 minutes on a medium flame.
  3. Warm the pancake mold and coat it with oil. Put 1 tablespoon of semolina mix, add 1/2 teaspoon scallions and then another tablespoon on the top. Repeat it for the rest of the mixture.
  4. Cook for 3 - 5 minutes and then use a toothpick to turn the cakes after 5 minutes or once it gets brown from the bottom. Apply some oil if needed. Let it brown from both the sides before taking them off.

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Pancake|Indian|Grains|Green Onion/Scallion|Maple Syrup|Peanut|Semolina|Vegetable|Coconut|Spring|Winter|Summer