Fenugreek Leaf Dosa

Really, I can't get enough of dosas, otherwise known as Indian crepes or crispy savory pancakes and easily confused with the names of other Indian pancakes whose names that I have trouble keeping track of. Depending on the region and various cuisines of India, references to these delights vary, but essentially the common aspect of these fried flatbreads is that the batter typically consists of fermented legumes and often rice. A staple in South India, these are easy to prepare but, yes, a bit time consuming if you make just one at a time. A tip is to heat two pans with some oil so that you aren't standing in the kitchen for too long.

I also can't get enough of using fenugreek leaves, also known as methi, as a seasoning. Dried fenugreek leaves are easily available in any Indian or Asian grocer. Perfect with chutney or any other spicy sauce, these fenugreek leaf dosas can be enjoyed for breakfast, brunch, lunch, dinner or snacking anytime your tummy wants something that is good for you.

Fenugreek Leaf Pancake (Methi Dosa)

Recipe by Lisa Turner Cuisine: Indian Published on June 3, 2012 Fragrant Indian pancakes seasoned with coconut, spices and dried fenugreek leaves Print this recipe Ingredients: 1/2 cup basmati rice 1 cup split mung beans 1/2 cup dried unsweetened coconut 3 - 5 dried whole red chillies 1 tablespoon tamarind paste (remove any seeds) 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon cayenne a good few handfuls of dried fenugreek leaves (methi) sea salt to taste 1 1/2 cups of water sesame oil for frying Instructions: Thoroughly rinse the rice and split mung beans and soak overnight in enough water to cover. Drain and transfer to a food processor. Add the coconut, chilies, tamarind, spices, fenugreek leaves and salt. Process, gradually adding the water until you have a batter that is of pouring consistency. Cover the mixture with a clean dishcloth and let stand for a few hours. Heat a teaspoon or so of oil in a non-stick frying pan over medium heat. When hot, ladle about 1/2 cup of batter into the pan and use the back of the ladle to form the pancake into a circle roughly 7 inches in diameter. Drizzle a little oil over the pancake, and cook until small holes begin to form and the bottom is golden brown (about 3 to 5 minutes). Flip the pancake and cook for another few minutes. Repeat for the rest of the pancakes. Keep them warm on a plate in a 150° oven while you complete the process. Serve warm with a spicy chutney or sauce. Reheat leftovers in foil wrap in a 350° oven for 10 to 15 minutes. Makes about 10 – 12 pancakes

More Indian flatbreads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Rice Flour Pancakes
Savoury Rice and Urad Dal Pancakes
Makki Di Roti (Griddle Cooked Corn Bread)
Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

On the top of the reading stack: The Indian Grocery Store Demystified by Linda Bladholm

Audio Accompaniment: The Roots

Chickpea Flour Crepes

Yes, the obsession continues. More Indian fried flatbreads for breakfast, brunch and dinner. A batch of these keeps for a few days and is a nourishing accompaniment to a variety of meals and is especially nice with a chutney or some pickles and rice. If you are in a pinch for dinner, I would suggest rolling these up with a paneer cheese filling, served along with a potato dish. More Indian pancakes and crepes are coming soon. As I said, it is an obsession ...

Chickpea Flour Crepes

Recipe by Lisa Turner Cuisine: Indian Published on May 23, 2012 Simple, spicy and savory Indian crepes — roll up your favorite foods inside and enjoy Print this recipe Ingredients: 1 1/2 cups chickpea flour (besan) 1 small onion, finely chopped 1/2 cup fresh parsley, finely chopped 1-inch piece fresh ginger, minced or grated 3 fresh green chilies, seeded and finely chopped 1 tablespoon ground coriander 1 teaspoon sea salt 1/4 teaspoon baking soda dash of cayenne dash of turmeric dash of ground cumin 1 1/2 - 2 cups water sesame oil for frying Instructions: In a medium bowl, combine the chickpea flour, onion, parsley, ginger, chilies, coriander, salt, baking soda, cayenne, turmeric and cumin. Add enough of the water until you have a semi-thick batter and whisk with a fork. Cover and let rest for 30 minutes. In a small non-stick frying pan, heat a few teaspoons of oil over medium heat. When hot, ladle about 1/2 cup into the pan and shape into a circle with the bottom of the ladle. Fry for a few minutes until the ends begin to brown, sprinkle with a bit of oil, and flip and cook for another minute or two. Transfer to a plate and keep warm in a 150° oven. Repeat with the remaining batter. Makes about 13 - 15 3"crepes

More Indian flatbreads you are sure to enjoy from Lisa's Indian Vegetarian Kitchen:
Paratha Stuffed with Sweet Potato and Potato
Rice Flour Pancakes
Savoury Rice and Urad Dal Pancakes

On the top of the reading stack: Ancient Grains for Modern Meals by Maria Speck

Audio Accompaniment: relative silence

Savory Black-Eyed Pea Pancakes (Poora)

Yes, the obsession does continue and here is another recipe for savory Indian pancakes, this time adapted from one of my favorite cookbooks, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. As I have noted before, this is one of my earliest introductions to Indian cooking and this book certainly set me on the path to a healthy and delicious vegetarian diet. Though I enjoy pasta on occasion, I was eating too much of it and living on that and rice and tofu *gasp* until I started to learn more about a balanced and nutritious diet. I was very saddened to learn that Ms. Devi passed away in December. She has left a legacy, and I feel so blessed to have a few of her cookbooks.

This recipe is another classic that I enjoyed immensely at any time of day with homemade chutney or sauce. Substitute brown rice flour for the unbleached white flour if you want a gluten-free version of these pancakes.

Savory Black-Eyed Pea Pancakes (Poora)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on May 5, 2012 Simple, savory spiced Indian pancakes make a great breakfast, lunch or snack served with chutney or yogurt Print this recipe Ingredients: 1 1/4 cups dried black-eyed peas 1 teaspoon lime zest 1-inch piece fresh ginger, sliced 2 - 3 fresh green or red chilies, seeded and sliced 3 tablespoons fresh mint leaves, chopped 1 1/4 cup water and more as needed 1/4 cup unbleached white flour 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon asafetida 1/4 teaspoon ground nutmeg 1 teaspoon sea salt sesame oil for frying Instructions: Rinse the black-eyed peas and soak for 14 hours or longer covered in several inches of water. Drain and add to a blender or food processor, and add the lime zest, ginger, chilies and mint. Blend or process, adding the water gradually, until the mixture is smooth and blended. Now add the flour, spices and salt, and process for another few minutes, stirring to distribute the batter ingredients. You will want to ensure that the beans are especially well incorporated. The batter should be smooth and fluffy and of pouring consistency. Add more water if necessary. Transfer the batter to a bowl, cover and let sit for 3 - 4 hours. Heat a small non-stick skillet over medium heat and brush the pan with some oil. When hot, ladle about 1/2 cup of batter into the pan and use the back of the ladle to form the pancake into a circle roughly 7 inches in diameter. Drizzle a little oil over the pancake, cook until small holes begin to form and the bottom is golden brown (about 3 to 5 minutes). Flip the pancake and cook for another few minutes. Repeat for the rest of the pancakes. Keep them warm on a plate in a 150° oven while you complete the process. Reheat any leftovers in foil wrap in a 350° oven for 10 to 15 minutes. Makes 12 pancakes

More Indian flatbreads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Besan Roti
Savoury Rice and Urad Dal Pancakes
Rice Flour Pancakes

On the top of the reading stack: various bits and pieces

Audio Accompaniment: Eleanoora Rosenholm: Valo kaasumeren hämärässä

Indian Lentil and Rice Pancakes

These Indian pancakes are not like the ones we typically think of in North America or in most of the Western world for that matter. Here we think of cake-like little rounds served with some maple syrup and butter. Delicious for sure, but Indian pancakes are a different and savory experience altogether, as often made with whole rice grains or dals as with flour. I so adore Indian pancakes — great for breakfast, brunch or dinner, or even as a snack. Rather like thick crêpes, this recipe was inspired by 1,000 Indian Recipes by Neelam Batra. Another must for your bookshelf. How can you go wrong with 1,000 offerings that will please anyone who enjoys Indian cooking with suggestions for any meal of the day? As noted in previous posts, this book is not strictly vegetarian, but I bet you can imagine just how many of the recipes are vegetarian, and how many others are easily adaptable to suit a meat-free diet. I have no affiliation with the author, but I continue to promote a book that has proved such a staple for ideas and information. Spread the word and keep the marketplace free and informed.

The most time-consuming aspect of this recipe is frying up each pancake, but the heavenly aroma of fried spiced batter will keep you going, and when it is time for dinner you will especially enjoy the fried-up fermented and ground-up little creations. Consider adding some green peas to the batter for an extra boost of flavor. Serve with salsa, chutney (pictured below), Indian pickles, yogurt, a sambar, or any side vegetable dish that suits your fancy. I do believe that Indian crêpes and pancakes are my new passion. Next stop is stuffed mung bean pancake rolls with paneer cheese. Stay tuned … and healthy!

Indian Lentil and Rice Pancakes

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on April 25, 2012 Soft, savory and spicy Indian pancakes made with slightly fermented and ground rice and dals — a heavenly breakfast, light lunch or snack served with chutney and yogurt Print this recipe Preparation: 2/3 cup basmati rice 3 tablespoons whole mung beans 3 tablespoons urad dal 3 tablespoons toor dal 3 tablespoons channa dal, Other ingredients: 1 small onion, chopped 1/4 cup fresh parsley or cilantro, chopped 2 - 3 fresh green chilies, seeded and finely chopped 1/2 - 1 teaspoon sea salt, to taste 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon cayenne a few pinches of asafetida 1 1/3 cups water 1/4 cup sesame oil or ghee Instructions: Rinse the rice, mung beans and dals and soak overnight in enough water to cover. Drain the rice, beans and dals, and transfer to a blender or food processor along with the onion, parsley or cilantro, chilies, salt, turmeric, cumin, cayenne and asafetida. Add the water gradually to the blender and process until you have a smooth, semi-thick batter that is of pouring consistency. Transfer the batter to a bowl and whisk with a fork for a few seconds to fluff up the mixture. Let the batter sit, covered, for 4 hours. Fluff again with a fork before frying. Heat a teaspoon or so of the oil in a non-stick skillet over medium heat. When hot, ladle about 1/2 cup of the batter into the hot pan and, with the back of the ladle, spread the batter out into a thin 5 to 6-inch circle. Fry for 2 to 3 minutes or until the pancake begins to set and the bottom starts to brown. Brush the pancake with a bit of oil along the edges, with a dab into the center, and cook for another minute. Flip and cook until the other side turns a golden color, about a minute. Remove from the pan and keep warm in a 200° oven while you cook the remaining pancakes. Makes about 10 5" or 6" pancakes

More Indian breads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Savoury Rice and Ural Dal Pancakes
Rice Flour Pancakes
Besan Roti
Savoury Rice and Split Pea Pancakes with Buttery Green Beans and Tomato-Cilantro Sauce

On the top of the reading stack: The Secret History by Donna Tartt

Audio Accompaniment: Ridis

Parathas Stuffed with Vegetables and Spices

On Easter weekend, we were treated to a visit from a longtime cherished friend who moved to New Zealand about 4 years ago. He brought along his wife who is expecting soon — a pleasure to meet her. Such a lovely couple, and it was great to catch up with Mike. Certainly one of the most intelligent, witty and humorous friends I have been lucky to meet. Mike has also been a long time fan of my kitchen too and, of course, I just had to serve up a feast to celebrate the occasion of his visit, recent marriage and expected child. My best friend Basil also came for dinner and my husband was there too. Thanks to my diners for their high praise.

I started the meal with these stuffed parathas and my famous Curried Indian Vegetable Soup. The next course was Macaroni and Paneer Cheese — a nice twist on an old classic. Corn muffins were also part of the meal, and for dessert, Cocoa Fruit Treats.

These parathas are thicker than many of the ones I have come across in restaurants but I wanted something substantial and filling. Fairly easy to prepare, you may end up with more filling than you need. However, that being the case, I reserved the extra filling because it is just tasty as a side, perhaps served with a bit of yogurt or fry it up with some butter and / or a bit of egg for breakfast or brunch. Roll the dough out into thinner rounds if desired.

Parathas Stuffed with Vegetables and Spices

Recipe by Lisa Turner Cuisine: Indian Published on April 17, 2012 Chewy Indian whole wheat flatbreads stuffed with a fragrant and spicy potato and vegetable filling Print this recipe Parathas: 2 cups whole wheat flour 2/3 teaspoon sea salt scant cup of water 8 tablespoons ghee or sesame oil 2 tablespoons ghee, butter or oil for frying Filling: 3 medium potatoes 1/2 cup peas, fresh or defrosted 2/3 teaspoon turmeric 1 teaspoon garam masala 1/4 - 1/2 teaspoon cayenne 3 fresh green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced 1 teaspoon sea salt handful fresh parsley or coriander, rinsed and chopped Instructions: To make the paratha dough, mix together the flour, salt, water and ghee or oil to form a dough. Knead gently until you have a soft dough, adding a bit more water or oil if too dry. Let sit for a while, covered with plastic wrap while you prepare the filling. Pierce the potatoes with a fork a few times and roast in a 425° oven until they are fork tender and soft enough to mash. Transfer to a large bowl, mash the potatoes and then mix in the peas. Stir in the rest of the ingredients until well mixed Divide the dough into 8 equal portions and roll out each ball of dough on a floured surface into a roughly 7-inch round. Brush the sides of a round with water and then add a tablespoon or so of the potato mixture. Top with another round and press together the edges until well sealed. Repeat with the remaining rounds. Brush a heavy non-stick frying pan with some of the oil for frying and heat over medium heat. Gently add one of the parathas and fry until golden — about 3 to 4 minutes — and then flip and fry for a few minutes longer. Keep warm in a 150° oven while you are frying the rest of the breads. Brush the pan with more oil as necessary and cook the rest of the parathas. Makes 6 parathas

More Indian flatbreads you are sure to enjoy from my Indian Vegetarian Kitchen:
Indian Besan Roti
Home-Style Chila
Paratha Stuffed with Sweet Potato and Potato
Makki Di Roti (Griddle Cooked Corn Bread)

On the top of the reading stack: The Secret History by Donna Tartt

Audio Accompaniment: Trentemøller: My Dreams feat. Marie Fisker (official music video)

Home-Style Chila

I was recently treated to a lovely cookbook entitled Sukham Ayu by Jigyasa Giri and Pratibha Jain. What a treasure and an abundance of recipes for vegans too. Oil can be used instead of the cow's ghee that is often called for in many of the dishes. Though I am an ovo-lacto vegetarian, I do enjoy the cleansing feeling of a vegan meal from time to time. This cookbook is full of information about vegetarian Ayurvedic recipes, principles and guidelines and is adorned with gorgeous photographs that tantalize your taste buds and illustrate ideal presentations. Ultimately, it is the blend of flavors and seamless offerings that makes this a must for Indian cuisine enthusiasts.

An excellent resource for those who want to maintain optimal health to suit their body types and conditions and perfectly suited for home cooks. Moderation is the key to health and here you will find healthy sweets, dal soups, vegetable dishes, delicious breads, rice side dishes, nourishing snacks and chutneys, salads and beverages to go along with your meals. The recipes are innovative and creative and easy to prepare. Along with extensive information about an vegetarian Ayurvedic diet, most of the recipes are accompanied by helpful hints and advice, along with suggestions for substitutions and additions. I will have much more to say about this cookbook as I explore it in the next little while. I am looking forward to learning more about Ayurvedic philosophy and this is just the book for curious minds such as mine who care about proper eating and balance.

The first recipe that caught my attention were these Basic Home-Style Chila, which are very similar to dosa popular in South India. Often served for breakfast, but also as a snack and a very good accompaniment to dinner along with some homemade chutney and a salad and a bed of rice. We are also told these pancakes help those recuperating from an illness.

"We gather mere stones and call them gems, whereas the real gems of life are water, food and words of wisdom" — Rig Veda

Thanks so much for the authors for sending me a complimentary copy of this award winning book.

Basic Home -Style Chila

Recipe by Lisa Turner Adapted from Sukham Ayu: Cooking at Home With Ayurvedic Insights Cuisine: Indian Published on September 9, 2011 Savory and spicy little mung bean and rice pancakes great for snacking or as a dinner side served with chutney Print this recipe Ingredients: 1 cup dried split mung beans 2 tablespoons basmati rice 1-inch piece fresh ginger, chopped 1/2 teaspoon asafoetida 1/4 cup fresh coriander or parsley sea salt to taste small handful of dried fenugreek leaves 2 fresh red chilies, seeded and finely chopped dash of cayenne ghee, butter or oil for frying Instructions: Wash the split mung beans and rice in a strainer. Place in a bowl, cover with several inches of fresh water, and let stand for at least 4 hours at room temperature. Drain and add to a food processor blender along with the ginger, asafoetida, coriander or parsley, salt, fenugreek leaves, chilies and cayenne. Process to a smooth batter, adding a little water or necessary, until the batter is thick but of a pouring consistency. Heat a non-stick pan over medium heat and brush with some ghee, butter or oil. When hot, ladle some of the batter on to the pan, taking care to spread it out as thin as possible with the bottom of the ladle so that it forms a pancake about 6 - 7 inches in diameter. Reduce the heat slightly, drizzle some ghee or oil around the edge of the chila and cook for 2 minutes until it begins to brown. Flip the pancake, cook for another minute or two, and flip again and cook for another minute. Fold and keep warm in a 150° oven while you cook the remaining chila. Makes 6 pancakes

More Indian pancakes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Savoury Rice and Urad Dal Pancakes
Rice Flour Pancakes
Chickpea Flour Pancakes with Crushed Peas and Cilantro

On the top of the reading stack: cookbooks

Audio Accompaniment: Underworld - Luetin

Makki Di Roti (Griddle Cooked Corn Bread)

A staple in Punjab, and often served with Sarso Da Saag, a popular curry made with mustard greens, these spicy flatbreads go well with any Indian dal. These breads are also gluten free if you make sure your corn flour does not contain any wheat. I served them with a Mixed Lentil Indian Dal for a nourishing and filling meal. The time spent in the kitchen is well worth the effort.

I adapted the method suggested by Raghavan Iyer. His 660 Curries cookbook is a treasure for sure. I've yet to try one of his recipes that did not impress me. Lots of traditional and unique ideas for legumes, breads, rice, vegetables, paneer, spice blends and condiments. Not strictly vegetarian, but no matter, as there are lots of tasty options for vegans and vegetarians alike. This book comes highly recommended from Lisa's Kitchen.

Makki Di Roti (Griddle Cooked Corn Bread)

2 cups of yellow corn flour
1 1/2 teaspoons of sea salt
2 inch piece of ginger, finely grated
8 green chilies, seeded and finely chopped
1/2 - 2/3 cup of warm water
a few tablespoons of ghee, melted butter, or oil

In a medium bowl, combine the corn flour and salt. Stir in the ginger and chilies. Gradually some of the warm water, stirring as you go. Add enough until the dough comes together. Knead the dough a few times on a floured board until you have a soft dough.

Divide the dough into 10 balls. Cover with plastic wrap to keep the dough moist.

To prepare for the cooking process, you will need a large sheet of aluminum foil folded in half. Also need is one large piece of waxed paper (roughly 12 inches wide) and another 11 sheets, roughly 8 inches wide.

Take a ball of the dough and transfer it to the large piece of waxed paper. Depending on how moist the dough is, you may wish to sprinkle a bit of flour on the sheet. Roll out with a lightly floured rolling pin or stretch the dough out with your hands until it is shaped into a 4 inch round. Gently peel the round off of the waxed paper and transfer to a small piece of waxed paper and cover it with a second sheet. You may want to use a flipper so as not to break up the round. Repeat this process with the rest of the dough.

Brush a small non-stick pan with some ghee, butter or oil and preheat over medium heat. When hot, transfer one of the rounds to the pan, Cook until lightly browned, (roughly 3 - 4 minutes), flip and cook the other side for a few minutes. Flip again, brush with a bit more butter, flip again and then transfer the cooked roti to the folded sheet of foil. Continue until all of the rotis are cooked, brushing the pan with more butter as necessary. Keep warm in a 150 degree oven if desired, though they will keep warm in the foil for a good while.

Yields 10 rotis

More Indian flatbreads from Lisa's Vegetarian Kitchen:
Paratha with Sweet Potato and Potato Filling
Besan Roti
Savory Rice and Urad Dal Pancakes
Savoury Rice and Split Pea Pancakes with Buttery Green Beans and Tomato-Cilantro Sauce

On the top of the reading stack: Mysore Style Cooking by V. Sandhya

Audio Accompaniment: Shutov Assembly by Brian Eno

Besan Roti

One of my favorite Indian creations are flatbreads. As I tend to eat at home and rarely order out or dine at restaurants, I decided it would be fun to make some homemade rotis. Once again, I had a sous chef to help me out in the kitchen and we enjoyed the meal with some friends. The dough was very easy to work with and the process was a bit time consuming, but worth the effort. I served these with a spicy mung bean dish and some buttered basmati rice.

Besan Roti

1 cup of besan (chickpea flour)
1 cup of whole wheat flour
1 cup of unbleached white flour
1 teaspoon of sea salt
1 teaspoon of fenugreek powder
1/2 teaspoon of asafoetida
1/4 teaspoon of cayenne
3 tablespoons of ghee, or a mixture of butter and oil
approximately 3/4 cup of warm water
butter or ghee for frying

In a large bowl, combine the flours, fenugreek powder, asafoetida, cayenne and salt. Rub 3 tablespoons of ghee or butter into the mixture. Stir in enough water until a firm dough is formed. Knead the dough on a floured surface for roughly 5 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Divide the dough into 12 balls and on a floured surface, roll each piece out into a round measuring 7 - 8 inches.

Heat some butter in a non-stick pan over medium heat. When hot, cook one roti at a time until nicely browned on both sides. Add more butter to the pan as needed and keep the rotis warm in the oven until you have cooked all 12.

More recipes with Chickpea flour from Lisa's Vegetarian Kitchen:
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pancakes
Chickpea Flour Dumplings in a Spicy Yogurt Sauce
Chickpea Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling

On the top of the reading stack: Sarabeth's Bakery: From My Hands to Yours

Audio Accompaniment: Marsen Jules with visuals by Johannes Braun

Chickpea Flour Dumplings in a Spicy Yogurt Sauce

My dear friend Jacqueline recently sent me a most elegant and beautifully presented Indian vegetarian cookbook entitled "Pure and Simple" by Vidhu Mittal. I've already bookmarked lots of recipes to try, but this recipe for chickpea flour dumplings in a spicy yogurt sauce immediately got my attention and so this was my first experiment with this lovely book. I certainly was not disappointed. Delightful dumplings smothered in a creamy yogurt gravy. How could I resist?

This cookbook comes highly recommended from my kitchen already. Ms. Vidhu presents an extensive collection of traditional and contemporary recipes inspired by her native province of Uttar Pradesh. Each recipe is accompanied by stunning colour photos, step by step images, helpful hints, often along with serving suggestions. This is a great resource for both novice and experienced cooks. You will find lots of tempting and straight forward recipes for drinks, appetizers and snacks, soups and salads, rice, breads and desserts. The meal menus and reference guide to spices and kitchen tools essential to Indian cooking are also a nice addition.

Chickpea Flour Dumplings in a Spicy Yogurt Sauce

Adapted from "Pure and Simple"

To make the chickpea flour dumplings:

1 1/4 cups of chickpea flour (gram / besan)
2 teaspoons of fresh ginger, finely chopped
3 green chilies, seeded and finely chopped
1/2 cup of water
peanut oil for frying

To make the yogurt curry:

2 cups of yogurt
1/2 cup of chickpea flour (gram / besan)
3 cups of water

Seasoning:

1 tablespoon of ghee, or a mixture of butter and oil
1/2 teaspoon of asafetida powder (hing)
1/4 teaspoon of fenugreek seeds
3/4 teaspoon of cumin seeds
small handful of dried red chilies, broken into bits
1 teaspoon of turmeric
1/2 teaspoon of chili powder
1/4 cup of fresh fenugreek leaves
dash of cayenne

For Tempering:

1 tablespoon of ghee, or a mixture of butter and oil
1/2 teaspoon of asafetida
1/2 teaspoon of cumin seeds
1/2 teaspoon of chili powder
2 tablespoons of fresh parsley or cilantro

To make the chickpea flour dumplings, combine the flour and water and stir to combine. Add the green chilies and ginger and beat until light and fluffy. Heat roughly 1/2 inch of oil in a frying pan over medium heat. When hot, drop small spoonfuls of the batter into the pan and fry until golden brown, flipping occasionally. Transfer to a bowl of salted water (roughly 4 cups of water with 1 1/2 teaspoons of salt). Remove and set aside.

To make the yogurt curry, in a medium bowl, combine the yogurt, gram flour and 3 cups of water. Set aside.

For the seasoning, heat the ghee (or butter and oil) in a large pot over medium heat. When hot, add the asafetida, fenugreek seeds and leaves, cumin seeds, red chilies, turmeric, chili powder and cayenne. Stir and fry for a minute or two.

Now add the yogurt curry, sea salt to taste and bring to a boil. Reduce the heat to medium and add the chickpea dumplings to the pan. Simmer, uncovered, for roughly 15 minutes, adding more water if necessary to achieve your desired consistency.

Meanwhile, prepare the tempering. Heat the ghee (or mixture of butter and oil) in a small frying pan or saucepan over medium heat. When hot, add the asafetida, cumin seeds, red chili powder and parsley (or cilantro). Stir and fry for a minute and add to the chickpea dumpling, yogurt mixture.

Serve hot with rice.

Yields roughly 6 servings.

More chickpea flour recipes from Lisa's Vegetarian Kitchen:
Chickpea Flour Curry
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling
Chickpea Flour Pancakes with Crushed Peas and Cilantro (Pudla)

On the top of the reading stack: The National Post

Audio accompaniment: Biosphere

Rice Flour Pancakes

A shortage of munitions in the kitchen with a corresponding failure to consider the solution the night before, combined with a desire to produce something for dinner without resorting to pizza delivery or dining out, resulted in a focus on staples.

Pancakes were an obvious choice, especially when you can salvage the last few peppers from the vine along with some vibrant green parsley. A comforting treat any time of day, I adapted this Dosa recipe from Madhur Jaffrey's World Vegetarian to suit my tummy. Delightfully satisfying for breakfast, lunch or dinner, serve with some chutney, such as Fresh Tomato Chutney, or as a bread alongside an Indian meal as a substitute for Naan.

Indian Rice Flour Pancakes

1 cup of unbleached white flour
1 cup of rice flour
1 1/2 teaspoons of sea salt
1 cup of yogurt
3/4 cup of water
2 tablespoons of finely chopped fresh cilantro or parsley
1 inch piece of ginger, peeled and finely chopped
2 - 3 jalapenos or hot green chilies, finely chopped
dash of cayenne
dash of ground coriander
dash of cumin
dash of turmeric

peanut oil for frying

Combine the flours, salt and yogurt in a food processor. Add the water and process until you have a smooth batter. Add the remaining ingredients, pulse for a few quick seconds and transfer the mixture to a bowl. Stir a few times.

Heat 1 teaspoon of oil in a nonstick frying pan over medium low heat. When hot, pour in roughly 1/3 cup of batter. Swirl it around a bit so you get a roughly 6 - 7 inch pancake. Add another teaspoon or so of oil to the edges of the pan, cover and cook for roughly 6 minutes, or until the bottom of the pancake is reddish brown. Gently flip the pancake and cook, uncovered, for another 5 minutes or so. Transfer the pancake to a plate, cover with foil and repeat the process with the remaining batter.

Makes roughly 8 pancakes.

Other Indian fried savories to be enjoyed:

Chickpea Flour Pancakes with Crushed Peas and Cilantro (Pudla)
Savory Rice and Urad Dal Pancakes (Dosa)
Savoury Mung Dal Pancakes