Adapted from lafujimama.com
Indian Savory Pancakes (Semolina and Yogurt Pancakes)
Makes 12 pancakes
Recipes Notes: Typical Indian savory pancakes are not fluffy like the usual pancakes. Instead, they are dense and have most flavors when enjoyed right out the griddle with some hot green chutney or a sweet tomato chutney.
cups Semolina (Cream of Wheat)
cups nonfat yogurt (you can also use low fat or full fat, if you prefer)
cup finely chopped red onions
cup grated carrots (You can use any vegetable you like)
cup finely chopped cilantro
tsp whole cumin seeds
tsp minced thai green chili peppers (De-seed the peppers if you don’t like them hot)
Approximately ½ cup water
Salt to taste
Oil spray (I use oil spray to oil my non stick griddle because these pancakes need little to none oil )
1. Mix all the ingredients together except for oil. The batter should be of same consistency as of the usual pancake batter, so add water slowly while mixing thoroughly. 2. Heat a pancake griddle. Griddle should not be extremely hot otherwise pancakes will burn very quickly, so I start with high heat for a few minutes and then turn it to medium. 3. Start by nicely oiling the griddle with the spray when pouring batter for the first time. 4. Pour a ¼ cup of batter. With the back of a flat spoon spread the batter and veggies forming a circle. Cover with a lid. 5. Let it cook for about 10-15 seconds. When the top of the poured batter is all dry, spray a little oil on top and flip. 6. Press the pancakes with the help of a spatula and moving them in circles for a few seconds while it cooks slowly. A well-cooked Pancake should be golden brown from both sides. 7. Second time on the griddle doesn’t really need any oiling, especially if it’s a nonstick one so I omit that step after a couple batches, but it really depends on the type of griddle you use. So use oil accordingly but see that the pancakes don’t look oily or else they won’t come out soft.