Updated: Oct 14
We are all familiar with pancakes, but Indian cuisine also has a number of indegenious recipes for pancakes. This is one of those amazing recipe.
The recipe is sticky, with lots of chewiness from the broken rice, and the aroma and flavor of jackfruit is tantalizing. The recipe is quite simple to make, however I had difficulty in flipping the pancake, it was too soft. I opted instead to caramelize the top in the oven using the broiler. It worked beautifully and allowed me to seal in the flavors and intensify them. I loved how this pancake turned out, you can serve this as a dessert, but I had it with coffee in the morning, and then again at 11 AM.
This cokbook on South Indian dosa is a very specialized cookbook from one of my favorite chefs. Every recipe is authentic and this book is written with a depth of knowledge and understanding of the different cuisines in South India. This pancake recipe, like the other dosas and adai recipes from this cookbook, make this cookbook essential for those who enjoy this type of dish.
For more recipes from the amazing cookbook, click here.
1 cup puréed jackfruit pods
1 cup powdered jaggery
1 1/4 cups broken rice or rawa rice
1/2 teaspoon ground green cardamom seeds
1/2 cup raisins, soaked in water for 15 minutes if very dry
2-3 tablespoons nuts of choice, like cashew nuts, almonds, or pistachio nuts
2-3 tablespoons ghee or oil
NOTE: It is best to use a 12-inch non-stick frying pan, one that has a metal handle so you can put it in the oven.
Mix all the ingredients together, except the nuts, into a smooth batter and allow to rest for 10 minutes. The consistency should resemble that of a thick cake batter.
Heat a large non-stock frying pan with the ghee/oil. Turn the flame down to low. Pour in the complete batter and smoothen with a rubber spatula. Sprinkle the nuts on top and push in gently. Cook covered with a lid for 5-7 minutes, taking care not to burn the bottom.
You can now either flip the pancake and cook again for 5 minutes. I however, found the pancake to be really soft and gooey, so I broiled it in the oven about 6-8 inches from the top for 5 minutes till the nuts and top was browned and the sugars were bubbling and caramelized.