Food is beautiful, cooking helps me relax my mind and is a perfect way to use my creativity. Nowadays I am cooking a lot of gluten free and vegan food as well as using a good balance of spices and fermented food to help make the meal more healing. It has helped my brother a lot to recover from his chronic stomach problems.
This recipe is a twist to a famous South Indian Appa recipe. South Indian cooking involves a lot of fermentation and use of coconut cream and fresh coconut water. I have not done fermentation in this particular recipe because I have used semolina in it and not rice flour.
I used scallions cooked with maple syrup and stuffed it in the pancakes. The sweet taste of maple and the tangy taste of tamarind in chutney makes a wonderful combination. You can always substitute it with something else. I recommend using pancake mold to get the spherical shapes.
Serving Size: 6 – 8 pieces
2 scallion stalks, cut into thin strips
½ teaspoon maple syrup
1 cup fine semolina
½ cup yoghurt
Salt to taste
1 teaspoon fruit salt or Eno
Coconut oil to coat the pancake mold
½ cup roasted peanuts
½ cup shredded coconut
1 small piece of seedless tamarind
1 green chili
1 table spoon coconut cream
Salt and sugar to taste
- In a blender mix all the ingredients of chutney and blend until smooth. Keep it on the side.
- In a small pan, add scallion and maple syrup and a little salt; cook for 5 minutes on a medium flame.
- In a bowl, mix semolina, yoghurt, salt and fruit salt. Now warm the pancake mold and put 1 table spoon mixture, add the scallions and then another 1 tablespoon on the top.
- Repeat it for the rest of the mixture.
- Cook for 5 minutes and then use a toothpick to turn the cakes after 5 minutes. Let it go brown from both the sides before taking them off.