- 50g plain flour 1 large egg 150ml
- 1 /2 tbsp sunflower or vegetable oil Lemon wedges, to serve (optional) Caster sugar, to serve (optional)
- Put 50g plain flour, l large egg, 150ml milk, l /2 tbsp sunflower or vegetable oil and a pinch of salt into the batter plate that comes with the appliance;
- Use the whisk to mix all the ingredients to a smooth
- Set aside for 30 mins to rest if you have time, or start cooking straight away
- Heat the appliance for 3-5 minutes. Then dip the non stick surface of the appliance into the batter as described under Instructions on page
- Cook your pancake for l min on each side.
- Serve with drizzle of lemon juice and caster
You can top it up with Maple syrup, sliced strawberries, caramelised slices of banana, and anything you fancy!
For a savoury pancake (e.g. cheese and ham/cheese and mushroom (pre-cooked)/cheese and spinach(pre-cooked) add the filling as the pancake is cooking. Then roll or fold the pancake and enjoy.
American Style Pancakes
For American style pancakes, just add l /2 a spoonful of Baking powder. Instead of dipping the appliance in the batter, place a silicon ring on top of the non-stick surface of the heated appliance, pour enough batter gently into
the ring and turn over when cooked. You can make several of these and stack them to make a delicious breakfast using fruit compote, maple syrup, honey, icing sugar etc.
- Ingredients 1 cup = 255 ML
- 1 cup gram flour (Besan)
- 1 /4 tsp turmeric
- 1 / 4 tsp caraway seeds
- Salt to taste
- 1 /2 cup water or as required
- 1 /2 onion finely chopped
- 2 tbsp coriander leaves finely chopped
- 1 /2 tomato finely chopped
- 1 inch ginger finely chopped
- 1 green chilli finely chopped
- Firstly, in a large mixing bowl take 1 cup besan.
- Add in 1 /4 tsp turmeric, 1 /4 tsp caraway seeds and salt to taste.
- Additionally, add 1 /4 cup water or little more.
- Mix with the help of whisk to form a smooth batter.
- Now rest the batter for 30 minutes or more so that the gram flour absorbs water and turns light.
- Add in 1 /2 onion, 1 /2 tomato, 2 tbsp coriander leaves, 1 inch ginger and 1 green chilli.
- Mix well with the help of ladle and get to a flowing consistency
- Pour the batter into the white plate supplied with The Dosa Maker
- Plug in the appliance and heat it for 3-5 minutes.
- . Dip the appliance into the prepared batter, in the same way as described on page 3.
- . Allow the Chilla to cook on one side, until it turns golden brown.
- Use a little spray oil only if you like your chilla crispy. (You do not need it if you like a soft chilla).
- . Then lift at the edges and flip the chilla to cook the other side.
- Finally, fold the Gram Flour chilla and serve with green chutney.
Note: You can use any type of Chilla recipe as long as it is prepared from fine flour. The appliance does not work with coarse flour.
Popular Chillas can be prepared from Moong Dal or Sooji (Finely ground)
Uttapam is yet another snack that can be prepared so easily and quickly on your appliance.
- Dosa Batter
- Tomatoes 2
- Onion 1
- Capsicum Green, 1/2
- Chillies (Optional)
- Plug in the Dosa Maker and switch it on.
- Finely chop all the veggies into ½ cm cubes
- Once the appliance is heated (approx 5 minutes), simply spread one ladle of the Dosa batter into a round shape by gently rotating the ladle in a clockwise direction, leaving around 1 and 1/2 inch of gap from the edge. The Uttapam batter spread is thicker than a batter spread for a Dosa.
- Sprinkle onions, capsicum, tomatoes and chillies (to taste) over it. Gently press the veggies with a spatula. You can top it with shredded cheese if you prefer.
- Cook for approximately 2-3 minutes until bottom turns light golden brown. Then flip it gently and cook for another minute or two until the bottom surface looks cooked.
- Serve it hot with Coconut and or Coriander Chutney
Potato Stuffing for Dosa
- 3 medium floury potatoes, (approximately 600 g/1 lb 5 oz), scrubbed
- 4 tbsp ghee (Clarified Butter)
- 1 tsp black mustard seeds
- Small handful fresh or dried curry leaves
- 1 large red onion, diced
- 125 ml (4 fl oz/½ cup) vegetable stock or water
- ½ tsp ground turmeric
- 2 tsp grated ginger
- 1–3 green chillies, deseeded and chopped (optional, to taste)
- Juice of 1 lime or lemon
- Sea salt to taste
- 3 coriander (cilantro) sprigs, stems and leaves finely chopped]
- Lime wedges
- Bring a large saucepan of salty water to the boil and boil the potatoes for about 15 minutes, until tender. Drain and allow to cool enough to handle. Using a small knife to loosen the skin, peel the potatoes and break them up so they are semi-mashed leaving good-sized chunks. Set aside.
- Heat the ghee in a heavy-based frying pan over medium heat. Add the mustard seeds and as they start to pop add the curry leaves, letting them sizzle for just a moment. Add the onion and cook for 5 minutes, stirring all the time, until translucent. Pour in the stock (or water) and add the turmeric, ginger and chillies, if using. Add the lime or lemon juice, put the lid on the pan and simmer for 10 minutes. Take off the lid and continue to cook for a further 5 minutes or until the liquid has completely evaporated.
- Add the potatoes and mix well but be gentle to avoid breaking them up too much. Season to taste with sea salt and add the chopped coriander stems and leaves.
- You can serve the curried potatoes separately or use it as a stuffing for the dosa. Serve with Sambhar and/or coconut and coriander chutneys
- A pinch of asafoetida/hing
- 1 cup toor dal
- ½ tsp chilli powder
- 1 small onion, chopped
- ½ tsp coriander powder
- 1 tomato, chopped in big pieces
- 1 small egg plant, chopped
- 1 ½ -2 tsp sambar powder
- 4-5 drumsticks
- A pinch of turmeric
- ½ tsp tamarind paste
- Salt to taste
- 2 Tbsp oil
- 2-3 red chillies
- 1 tsp mustard seeds
- 3-4 curry leaves
- ½ tsp urad dal
- Cook the dal till it is mushy and soft. Keep it aside.
- Put the Oil in a pan and heat. Add the rest of the tempering ingredients (see above) and mix well
- Add the chopped onions and saute. Add the tomatoes and cook for a couple of minutes. Add the drumsticks and egg plant.
- Add the chilli powder, sambar mix, coriander powder and turmeric and salt to it and mix well. Add 1 cup of water and cover the pan and cook for a few minutes until the vegetables become soft. Add tamarind paste and cook for a further couple of minutes.
- Add the daal to the mixture and allow the flavours to blend. Add about 3 cups of water and simmer gently until for about 5 -7 minutes. Season with salt and lemon juice to taste.
- 1 cup fresh grated coconut
- 4 green chilles (to taste)
- 5-6 fresh pudina (mint) leaves (optional)
- 5-6 curry leaves
- little fresh coriander
- 1/2 tsp fresh chopped ginger
- 1/2 tsp mustard+cumin seeds
- 1 dry red chilly
- a pinch of asafoetida
- 1 tsp Lemon juice
- 1 tsp oil
- Blend coconut , green chilly , mint, coriander, salt, lemon, ginger with little water (may be 2 tbsp).
- Make sure that you don’t grind it too fine. It should have some texture to it for seasoning, make a tadka (oil fry) with the usual spices (mustard, cumin , curry leaves, dry chilly and asafoetida) and pour it over coconut chutney and mix well.
When you think of barbeque, you automatically assume a lot of meat being served but actually vegetarians can enjoy grilled haloumi too as an alternative.
With smoky flavours and char marks on each side grilled a haloumi is a welcome addition to any barbeque and can be served with grilled vegetables and a crunchy salad.
Give the cheese a quick soak for best results, place it on the dosa maker, turn once and it’s done in a few minutes.
- Heat the appliance for around 5
- Slice the Haloumi into 1 /2 cm
- Put the slices on top of the plate and cook for 2-3 minutes on each
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