Debrah's Recipe
This is a vegetarian Indian Pancake, which can be eaten anytime of the day, as a complete healty meal with protein. Make them and let me know how you enjoyed them!
Summary
Preparation Time15 MinCooking Time5 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings3
Ingredients
| ½ - cup Chana flour | ||
| 1- cup whole-wheat flour | ||
| ½ -cup Pancake mix or Bisquick mix | ||
| 1- cup very hot water ( add more as needed) | ||
| Oil | 2 Tablespoon (Ingredients:) | |
| Yogurt | 1/2 Cup (16 tbs) (Ingredients:) | |
| Salt | 1 Teaspoon (Ingredients:) | |
| Cumin | 1 Teaspoon (Ingredients:) | |
| ¼-teaspoon turmeric powder1 tablespoon dry coriander powder | ||
| Ginger | 1 inch (Ingredients:) | |
| 3 to 4 grated Jalapeños or Serrano chilies,(to taste) | ||
| Green onion pieces | 4 , chopped (Ingredients:) | |
| 1- med white onion finely chopped | ||
| Spicy chili salt | 1 To taste, grated (Ingredients:) | |
Directions
Need a non-stick frying pans or a heavy skillet,
In a medium size bowl mix by hand or use food processor, mix all flours together, add oil, mix again, mix in yogurt, add water in small amounts and mix until mixture is smooth, (not lumpy), add grated ginger, chili’s and dry spices to mixture, add green and white chopped onions to mixture. If you let the batter marinate for about 1 hr or more the Debrah’s will be softer.
Heat pan or skillet on medium heat.
Brush skillet with cooking oil, let skillet heat, using a medium size spoon, pour 1 to 2 spoonful of mixture onto pan, spread the mixture into a 6 to 8 inch round (like a pancake)by using the back of the spoon.
Drizzle some oil around the Debrah, let cook until light brown (check to see underneath by lifting a little edge of the Dehbra), flip over and cook again, then serve hot. Cook until golden brown about 2 minutes on each side.
Serving suggestions: With Marmalade, spicy pickle, butter or just plain, Enjoy
Store extra batter in refrigerate, up to 4 days.
In a medium size bowl mix by hand or use food processor, mix all flours together, add oil, mix again, mix in yogurt, add water in small amounts and mix until mixture is smooth, (not lumpy), add grated ginger, chili’s and dry spices to mixture, add green and white chopped onions to mixture. If you let the batter marinate for about 1 hr or more the Debrah’s will be softer.
Heat pan or skillet on medium heat.
Brush skillet with cooking oil, let skillet heat, using a medium size spoon, pour 1 to 2 spoonful of mixture onto pan, spread the mixture into a 6 to 8 inch round (like a pancake)by using the back of the spoon.
Drizzle some oil around the Debrah, let cook until light brown (check to see underneath by lifting a little edge of the Dehbra), flip over and cook again, then serve hot. Cook until golden brown about 2 minutes on each side.
Serving suggestions: With Marmalade, spicy pickle, butter or just plain, Enjoy
Store extra batter in refrigerate, up to 4 days.
Comments
Comments: 2 |
Add a Comment
Anonymous says :
Delicious!
Perfect for any meal of the day.
Had this on Saturday for Dinner. Wonderful flavors and it was very easy & fast to make.
Posted on: 24 May 2011 - 7:10pm
pina patel says :
Thank you for your comment, please check back again for more recipes from me and let the comments coming.
Posted on: 7 March 2012 - 2:55am
Chef
