1 cup besan ( chick pea flour ) 3/4 cup Rice flour 2 cup grated marrow or bottle gourd ( dudhi ) 1 medium onion finely chopped 3-4 tbsp green chillies, ginger and garlic paste 1/2 tsp freshly ground black pepper 1 tbsp crushed whole cumin and dried whole coriander Salt to taste 2-3 tbsp fresh chopped coriander Oil for shallow frying 1/4 tsp bicarbonate of soda
Method:- Place all the ingredients in a big bowl except oil and combine everything . Do not add water, water from marrow will loose it’s own water. Leave it aside for 10-12 minutes and mix well. Check the seasoning. Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about one small ladalful on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an round small pancake. Cook for 2-3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and they are ready to eat. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used). Enjoy HOT with ketchup or any chutneys !
