Prep 0 mins
Cook 10 mins
This is as close a recipe as I could find to one I had. I assume the yogurt they used in theirs was fresh made from their cows. From one of the wife's Mensa newsthingies whatever they are called... about Asian cooking
- 3 cups semolina
- 1 cup chickpea flour
- 1 cup plain yogurt
- 2 1⁄3 cups water
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced fresh green chile
- 1⁄8 teaspoon coarse salt
- 1⁄4 cup vegetable oil
- 1 1⁄2 teaspoons baking powder
- 1 tablespoon toasted sesame seeds
- 1 tablespoon vegetable oil
- 1 teaspoon black mustard seeds
- 1⁄4 teaspoon whole cumin seed
- 3 -4 fresh curry leaves, torn
- 1⁄4 cup minced fresh cilantro
- 3 tablespoons grated fresh coconut
- Mix the semolina and flour then add yogurt and enough water to make a batter. It should not be runny but should flow. Like a good Pancake batter should be. Stir in ginger, chilies, salt and oil.
- Let rest for 30 to 60 minutes in warm place.
- Add the baking powder just before cooking.
- Grease two cake pans [8 inchs].
- Divide dough between pans
- Sprinkle with seeds.
- You are going to steam the cakes. Use a two tiered steamer for both cakes. Single tier do only one cake at a time.
- Place pans inches Cover and steam over high heat for 10 minutes. A toothpick inserted should come out clean. You want a spongy texture. Remove from heat and remove pans using tongs. Be careful the pans are going to be very hot.
- Heat oil. Then add mustard seeds, cumin seeds, and curry leaves but remove from heat as soon as you add the last ingredient.
- Pour oil over cakes. Then sprinkle with cilantro and coconut. Cut into diamonds. Serve warm or let cool.