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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 16 |
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This is as close a recipe as I could find to one I had. I assume the yogurt they used in theirs was fresh made from their cows. From one of the wife's Mensa newsthingies whatever they are called... about Asian cooking Ingredients:
3 cups semolina |
1 cup chickpea flour |
1 cup plain yogurt |
2 1/3 cups water |
1 teaspoon minced fresh ginger |
1 teaspoon minced fresh green chile |
1/8 teaspoon coarse salt |
1/4 cup vegetable oil |
1 1/2 teaspoons baking powder |
1 tablespoon toasted sesame seeds |
1 tablespoon vegetable oil |
1 teaspoon black mustard seeds |
1/4 teaspoon whole cumin seed |
3 -4 fresh curry leaves, torn |
1/4 cup minced fresh cilantro |
3 tablespoons grated fresh coconut |
Directions:
1. Mix the semolina and flour then add yogurt and enough water to make a batter. It should not be runny but should flow. Like a good Pancake batter should be. Stir in ginger, chilies, salt and oil.
2. Let rest for 30 to 60 minutes in warm place.
3. Add the baking powder just before cooking.
4. Grease two cake pans [8 inchs].
5. Divide dough between pans
6. Sprinkle with seeds.
7. You are going to steam the cakes. Use a two tiered steamer for both cakes. Single tier do only one cake at a time.
8. Place pans inches Cover and steam over high heat for 10 minutes. A toothpick inserted should come out clean. You want a spongy texture. Remove from heat and remove pans using tongs. Be careful the pans are going to be very hot.
9. Garnish:.
10. Heat oil. Then add mustard seeds, cumin seeds, and curry leaves but remove from heat as soon as you add the last ingredient.
11. Pour oil over cakes. Then sprinkle with cilantro and coconut. Cut into diamonds. Serve warm or let cool.
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