Thank you for watching our Skill Swap #instagramlive video this afternoon with @macroajit in #Bangalore, taking raw uncooked grains then wet-grinding them in a blender to make incredible pancake flatbreads. Now I would LOVE to see what you can do tomorrow, and if you like, turn them into pancake toasties (in Australia we call them jaffles) filled however you fancy. Here I’ve used cheese and tomato with a sprinkling of hot paprika, but you could choose Indian flavours, or go a bit Mexican with cooked black beans, cheese and jalapeño, a world full of ideas.
You will need a good heavy-bottomed frypan or griddle. I’m using these fantastic @solidteknics #AustralianMade steel pans and utterly recommend them. Also you’ll need a blender like a #waringblender or a smoothie maker.
So before you go to bed tonight soak some grains and lets all see what we can make tomorrow. Here’s the base recipe, but tweak it to suit what you have in the cupboard.
For the flat bread in this picture I used 1 part chick peas, one part Japanese rice, one part yellow split peas, soaked overnight then drained, covered with water in the blender and pureed with ¾ tsp salt, 1 tsp dried chipotle chilies, ½ tsp ground turmeric. Once smooth I added enough water so it was a thick’ish creamy mixture, then I fried it in a light oiled pan until cooked and dry on top, then flipped and cooked again on the other side.
For Ajit’s Indian whole-grain Adais pancake recipe: soak overnight 1/4 cup white rice (any plain sort will do), 1/4 cup whole green mung bean, 1/4 cup split peas (yellow chana dal), 1/8 cup Toor dal/yellow pigeon peas. 2 tsp coriander seeds, 3-4 dried red chilies, depending on how hot you’d like it. The following day drain the grains then place in a blender, cover with water and puree with salt to taste and a pinch of #asafoetida. The consistency should be a bit runnier than hummus. “It shouldn’t flow on its own like a pancake batter”, says Ajit @macroajit “but you should be able to spread it into a circle with the bottom of a ladle. That’s how we do it at home.”
