Ingredients with Measurements:
- 1 cup Malabar spinach leaves, finely chopped
- 1 cup all-purpose flour
- 1/2 cup grated coconut
- 1/2 cup yogurt
- 1/4 cup water
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1 green chili, finely chopped
- 1 tbsp oil
Special equipment needed:
- Non-stick pan or griddle
- Spatula
Step-by-step instructions:
a. In a mixing bowl, combine the flour, baking powder, salt, turmeric powder, cumin powder, and coriander powder.
b. Add the chopped Malabar spinach leaves, grated coconut, green chili, yogurt, and water to the bowl. Mix well to form a smooth batter.
c. Heat a non-stick pan or griddle over medium heat. Add a few drops of oil and spread it evenly.
d. Pour a ladleful of the batter onto the pan and spread it into a circular shape.
e. Cook the pancake for 2-3 minutes until the bottom is golden brown. Flip the pancake and cook the other side for another 2-3 minutes.
f. Repeat the process with the remaining batter.
g. Serve the Malabar spinach and coconut pancakes hot with your favorite chutney or sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium heat
Serving size:
- 2-3 people
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 38g
- Protein: 7g
- Fiber: 3g
Substitutions for ingredients:
- Malabar spinach can be substituted with regular spinach or kale.
- Yogurt can be substituted with buttermilk or coconut milk.
- Grated coconut can be substituted with coconut flakes or coconut cream.
Variations:
- Add chopped onions and garlic to the batter for a savory twist.
- Add chopped fruits like banana or mango to the batter for a sweet twist.
Tips and tricks:
- Make sure the batter is of pouring consistency. If it's too thick, add a little more water.
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Serve the pancakes hot for best taste.
Storage instructions:
- The pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the pancakes in a toaster or microwave for a few seconds before serving.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with your favorite sauce or chutney.
- Garnish with chopped cilantro or mint leaves.
Garnishes:
- Chopped cilantro or mint leaves
- Grated coconut
- Chopped nuts like almonds or cashews
Pairings:
- Coconut chutney
- Mint chutney
- Tomato chutney
- Tamarind chutney
Suggested side dishes:
- Vegetable samosas
- Masala chai
- Mango lassi
Troubleshooting advice:
- If the pancakes are too thick, add a little more water to the batter.
- If the pancakes are sticking to the pan, add a few more drops of oil.
Food safety advice:
- Make sure the Malabar spinach leaves are thoroughly washed before using them in the recipe.
Food history:
- Malabar spinach is a leafy vegetable that is native to India and Southeast Asia. It is commonly used in Indian cuisine and is known for its high nutritional value.
Flavor profiles:
- The Malabar spinach and coconut pancakes have a savory and slightly sweet flavor with a hint of spice from the green chili and spices.
Serving suggestions:
- Serve the pancakes as a breakfast or brunch dish.
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Region: Indian