Ingredients:
2 cups gram flour
11/2tsp salt
1 cup shredded dry coconut
1/2tsp red chili powder
1 tbsp cumin seeds
1/2tsp asafoetida powder (hing)
1tsp. baking powder
230 gms package of grapevine leaves (blanched for 5 minutes, rinsed, drained & shredded)
1 cup ghee or vegetable oil
Preparation:
Blend the flour, salt, coconut, red chili powder, cumin seeds and asafetida in a large bowl. Add water and blend into a smooth batter. Add the baking powder and grape leaves, and stir with a few swift strokes, until mixed. Heat ghee or vegetable oil in kadhai over a moderately low heat until it is hot but not smoking. Gently transfer the mixture into the hot oil, quickly spreading it evenly to the edges of the pan, into a flat cake. After 4-5 minutes, when one side is golden brown, carefully flip it over using a wide spatula and fry till golden brown. Now transfer it to paper towel to drain momentarily, then to a serving plate . Garnish with coriander leaves and serve them hot cut into wedges. Note: Cut with a sharp serrated knife. If the vine leaves are not sufficiently blanched, they tend to tear.
2 cups gram flour
11/2tsp salt
1 cup shredded dry coconut
1/2tsp red chili powder
1 tbsp cumin seeds
1/2tsp asafoetida powder (hing)
1tsp. baking powder
230 gms package of grapevine leaves (blanched for 5 minutes, rinsed, drained & shredded)
1 cup ghee or vegetable oil
Preparation:
Blend the flour, salt, coconut, red chili powder, cumin seeds and asafetida in a large bowl. Add water and blend into a smooth batter. Add the baking powder and grape leaves, and stir with a few swift strokes, until mixed. Heat ghee or vegetable oil in kadhai over a moderately low heat until it is hot but not smoking. Gently transfer the mixture into the hot oil, quickly spreading it evenly to the edges of the pan, into a flat cake. After 4-5 minutes, when one side is golden brown, carefully flip it over using a wide spatula and fry till golden brown. Now transfer it to paper towel to drain momentarily, then to a serving plate . Garnish with coriander leaves and serve them hot cut into wedges. Note: Cut with a sharp serrated knife. If the vine leaves are not sufficiently blanched, they tend to tear.
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