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
Continue After Advertisement
Ingredients
- Pancakes
-
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)
Directions
-
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.
-
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.
-
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.
-
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.
See what other Food52ers are saying.