Potato : 2
Vaerkadalai ( groundnut ) : 50 gm
Javvarisi ( sago ) : 50 gm
Onion ( big ) : 2
Ginger : a small piece
Salt : a little
Coconut : ½
Green chilli : 2
Asafoetida : a little
Ghee : 1 spoon
Curry leaves : a few leaves
Oil : a little

Method

Soak javvarisi ( sago ) in water for 4 hours.
Cut onion finely.
Remove the skin of groundnut, fry and powder coarsely.
Boil potato remove skin, and mash.
Crush green chilli and ginger.
Heat oil in a frying pan.
Add mustard and when it splutters, add ginger, green chilli, onion and fry.
Add javvarisi and stir.
Add potato, salt, groundnut powder, coconut, asafoetida soaked in water, ghee, curry leaves, stir and remove the pan from the stove.

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Thuvaram paruppu ( red gram dal ) : 100 gm
Kadalai paruppu ( bengal gram dal ) : 100 gm
Peppercorn : 10
Oil : 200 gm
Cumin : ½ spoon
wheat flour : 150 gm
Salt : as needed

Method

Mix kadalai paruppu, thuvaram paruppu for ¾ hours in water.
Grind to a fine batter.
Powder peppercorn, cumin,salt and add to the batter.
Heat a little oil in a frying pan.
Add the batter, stir till the water evaporates and remove the pan from the stove.
When cool, prepare small balls.
Knead wheat flour to a dough as for poori.
Prepare poori, place the ball of dal and cover.
Flatten to a poori again.
Heat oil in a frying pan.
Add pooris, fry and set aside.

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1 Env active dry yeast

1 c Warm water

1 c Warm milk

3 c Flour

1/2 ts Salt

1/4 c Pure maple syrup

1/2 ts Baking soda

1/4 c Hot water

2 tb Melted butter

1 1/4 c Finely chopped walnuts

The night before serving, dissolve yeast in 1 cup warm water. Add warm milk, flour and salt.
Mix into a smooth batter.
Cover loosely with plastic wrap and rest at room temperature overnight. Just before cooking, mix in maple syrup, baking soda dissolve in hot water, and melted butter.
Stir in walnuts.
Heat 2 teaspoons butter in a skillet or on a griddle until it foams.
Scoop 1/4 cup batter onto hot surface for each pancake.
Cook over moderate heat until the pancake is covered with bubbles.
Flip and cook another minute or two, until pancake feels spring.
Keep warm while preparing the rest of the pancakes, greasing the pan with more butter for every batch.
Serve with syrup, fruit and honey or flavoured butter.
Makes 12 pancakes.

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-vdvv68a 1 c Milk

2 tb Vegetable oil.

1 Egg

1 c All-purpose flour.

1/2 ts Salt.

2 tb Sugar.

2 ts Baking power.

Combine milk, oil and egg, beat well.
Combine dry ingredients; stir into milk mixture to make a smooth batter.
Grease griddle, if necessary.
Cook pancakes over low heat.
Makes about nine 4-inch pancakes.
Note: This recipe can be made with buttermilk, but if so, decrease baking powder to 1 1/2 teaspoons and add 1/2 teaspoon soda.

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