10 minute recipe - Indian Style Pancake

Hope all my readers had a great weekend...wonder how many folks got an Apple Ipad...I didnt!!! But then, I am technologically - challenged...dont even use my cell phone to its fullest potential...sigh!!! And I dont even want to move out of the dark ages into the more technologically advanced world of today:)) I am sorry that I cannot understand all the excitement behind every new and cool gadget...I do buy gadgets...but only if I can justify to myself that it will add value to my life...thankfully the kids are not old enough to get all hyped-up about every new tech invention...I have a few more years of peace:)) Of course, I do get excited when Apple's stock price moves...while others probably dont understand my level of excitement there...

Anyways, that, I promise is my only random, bears-no-connection-to-anything-whatsoever thought of the day...and here is a recipe for a really quick 10-minute (South)Indian style pancake...it is a variation of the vella dosai that is commonly prepared in south-indian homes...my mom would make it often when I was a kid and it was a wonderful snack/breakfast that I looked forward to, even in those days, filled with strong likes and dislikes when it came to food...I continue to like it even today and luckily for me, the kids like it too...so I do make it at home quite often.

This south-indian style pancake goes to the Pancakes event over at Priya's Easy n Tasty Recipes...also sending it to Priya's CWS - Cardamom seeds event...

Recipe for South Indian Pancakes(jaggery dosa):

Serves: 7 to 8 pancakes(depending on size)

Prep/cook time: 10 minutes

Ingredients-

Whole wheat flour - 1 1/2 cups

Semolina/cream of wheat/rava - 1/4 cup

Jaggery - 3/4 cup crushed(could also use cane sugar)

Cardamom - 1tsp powdered

Cooking oil(or clarified butter aka ghee) - 1/2 tsp for each pancake

For topping(optional) - 1 banana sliced and roasted lightly in cooking oil or clarified butter/ghee

Method:

In a pan, add enough water to just submerge the crushed jaggery and then let the mixture come to a boil...will take 3 to 4 minutes on medium-high flame...set aside to cool.

In another mixing bowl, mix all the flours alongwith powdered cardamom...add the jaggery mixture and mix well to ensure there are no lumps in the batter.

Take a skillet and add a ladleful of batter to it...spread in circle (as prefered) and cook on a medium-high flame for a minute or two..and then flip the pancake with a spatula and cook until both sides are golden brown.

Serve with an optional topping of sliced bananas roasted(in oil/ghee) or as is.