It's in stock and I haven't a CENT - ARGH!!! I've been waiting for months for this to become available. I would have a white one if they were a dwarf but they're not. Gotta think of stain minimization!
Yes, yes, I know it's pretentious but the word "perfect" in my opinion applies to these pancakes by Delia Smith. The way my mum used to make them.
ANYWAY, ANYWAY.. today I had no eggs, no milk and a hankering for pancakes so I gritted my teeth and got out the powdered egg.
It's in packet mixed muffins, pancakes, pikelets, cakes so why not use it!? It's just totally foreign to our modern domestic kitchens but works fine.
Now Delia's recipe says it makes 12-14 18cm pancakes. We have big ones so this recipe below is double the recipe and all powdered.
220g unbleached plain flour
1 1/3 cup full fat powdered milk
4 teaspoons powdered egg (sifted as it's lumpy)
I omitted the salt but you can put in a bit.
Melted butter for the end
Whisk it all together to get a well distributed dry mix.
In the recipe it says an amount of liquid to add but if you're just using a cup's worth to make a couple of pancakes for yourself then just add as much water a bit at a time to make the batter like a single cream consistency.
For this double batch you'd need 100g of butter to melt then whisk into the whole mix but for a smaller amount e.g. a cup of mix, plus water to make batter then 2tsp of butter. Or something...
I tried making some Jangri with the left over urid dal. Just whizz up in the blender until it's a frothy, whipped egg white kind of thing, add a bit of rice flour and fry. I didn't add any colouring to mine, you can add food colouring or some saffron in water.
Get the batter in zip lock and cut a teeny hole to pipe it out. You're supposed to pipe a circle and then go over it again with little.. oh can't be bothered to think.. look at the pic. Not too hot with the oil.
When they're cooked and have risen to the top. Strain and pop into a sugar syrup and let stand on a plate.
They taste just like Jalebis. Too sweet and deep fried. I just hated to waste the urid dal that had already soaked, at least I know how to make them!
I've grown up with Indian friends and food in England but never knew about South Indian food until I came to Australia. North is mainly breads to eat with your meal but in the south it's more rice based.
This savoury, crispy rice and lentil pancake is absolutely delish! The inspiration to make them came from my new curry leaf tree:
It's really easy but takes two days to prepare. THIS LINK shows the technique and the lovely chef at www.vahrevah.com is fun to watch. I did a simpler recipe:
For the Dosa Shell
1 1/2 cups rice (not basmati or jasmine)
1/2 cup urad dal
spray oil for the pan
Wash and soak the rice and urad/urid dal separately and leave overnight or for about 6 hrs.
Drain the soaked rice and dal and put in blender or food processor with a little water to blend into an almost smooth batter.
Leave overnight at room temp to ferment.
Then you're ready to make the filling.
2/3 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas (I didn't use these, forgot!)
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili (I didn't use this as it was for the kids too)
1 tablespoon oil
salt to taste
(I added 5/6 small curry leaves)
Heat the oil in a pan and add the mustard seed, peas, onions, turmeric and curry leaves.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown.Add potatoes and mix and cook some more.
SEE LINK ABOVE ON HOW TO COOK DOSA.
Easy easy!! Yum yum!!
Ok this is what Urid/Urad Dal looks like
The soaked rice and dall in the blender with a bit of water
The slightly grainy consistency that the guy on the UTube video recommended (I'll do slightly smoother next time)
Curry leaves for the masala
Dosa spreading gone WRONG
(I hate this word, but it totally applied) PERFECT as it gets Dosa spreading!
First Masala Dosa (the potato masala filling was added about a minute before I rolled it up in the pan and served. Da daaaaa!
The colouring is great and when there are teeny tiny holes it creates a lovely extra crispy spot.
Tasted just like a native made it :o)
Riley pushed aside his scrambled eggs and enjoyed some crispy dosa shell.