Tuesday, August 23, 2011
Hungry Enough To Eat A Horse Gram Pancake?
Recently, some nutritional advice saw me adding to my ever-creaking pantry. I was advised to eat dosas made of sprouted ragi (finger millet) and red rice flours so I have two tins full of those now. As I feared, the 3/4 cup:1 cup proportion of ragi to red rice flour did not work and I was left with a sticky, wet pancake that felt like a cold fish.
Even as I was mulling, well, not mulling, strictly speaking, but stressing out about how to use up the abovementioned flours, I got some further advice on supplementing nutrition with pancakes made with whole grains and millets of various kinds. Well, there is already a millet (ragi) in my pantry, and I wasn't about to buy more till I had lessened the load on those shelves a little bit, so I bought some horse gram and combined it with dals, flax seed and some of the ragi to make an adai of sorts. Adai is something like an unfermented dosa, made of a mixture of dals and rice, and always leaves me feeling like I've eaten something uncooked - it doesn't go down my throat smoothly and has always been a disappointment to me whenever and wherever I've eaten it. I've finished with keeping an open mind about it.
But I digress. This creation was much better than any adai I've come across and I think it's a keeper of a recipe. I already feel full of sunshine, vitamins, trace elements and folic acid. (You know I exaggerate.) Here's how you can get some yourselves.
Horse gram/Ulavalu: 1/2 cup
Bengal gram/chana dal: 1/4 cup
Whole masoor dal: 1/4 cup
Flax seed: A fistful
Sprouted ragi flour: 1 tbsp
Green chillies, roughly chopped: 2
Ginger: 2-inch piece, peeled, roughly chopped
Coriander & curry leaves: 3 tbsp, washed, chopped
Soak all the items under List 1 in plenty of water overnight or for 8 hours.
Drain the water, wash once or twice and blitz in the mixer with the ginger and green chillies. Add splashes of water only enough to ensure that the mixer's motor runs smoothly.
Once it becomes a fairly fine paste, add the sprouted ragi flour. Mix it really well or operate the mixer on 'pulse'.
Add another splash of water if you need to achieve a 'spreadable' batter. Add the salt. Fold in the chopped coriander and curry leaves.
(Note: In my experience, this doesn't spread as smoothly as dosa batter. I can make perfect dosas, but these, they are 'maps of the world'.)
Take a ladle of batter, put it on an oiled, heated tawa/griddle, and spread it as carefully as you can. At some point or the other, it might threaten to come off along with the ladle you're spreading it with, but just pat it gently, leave it alone and simply go to another portion of it and smooth it there.
With the flame on medium, add some oil around the edges - 1/2 a tsp should do. Once the bottom feels cooked (you should be able to lift it off without bits sticking to the tawa), flip it over and cook all the uncooked parts.
I ate it with ginger pickle.
This goes off to Preeti at W'rite' Food who is hosting Susan's My Legume Love Affair.
My Legume Love Affair Horse gram Vegetarian