Sunday, September 11, 2011

Kalakki Chuttappam

3cups-rice flour
1tsp-minced ginger
1medium -minced onion
2,3-minced green chillies
1cup-fresh shreaded coconut
a couple of curry leaves
salt to taste

1.Mix together the rice flour, chopped onions, minced chillies, minced ginger,coconut, curry leaves and salt.

2.Stir well to form a thick batter. The consistency should be similar to idali batter

3.pray a wok with nonstick oil.(I would recommend cast iron or indolium wok)

4.keep the flame very low.

5.add 1/2 tsp oil to the wok

6.pour one full ladle batter and spread slightly with the back of the ladle from the center to the sides of the pan. it should be thick about 2-3 cms and circular shape.

7. When the base is golden brown,turn the side and Pour 1/2 teaspoon of oil around the edges. cook until they get brown spots.

8. serve with coconut chammandi or pickle


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