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Ingredients
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Quantity
|
|
Fine sooji (semolina)
|
1 cup
|
|
Buttermilk
|
1 cup to 1 ½
|
|
Green chillies – finely chopped
|
3
|
|
Vegetable as per choice – finely chopped
(carrot, beans, spinach, onion, capsicum, cabbage, etc.)
|
½ cup
|
|
Baking soda
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¼ tsp
|
|
Oil
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3 tbsp to 3
|
|
Cumin seeds
|
1 tsp
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Mustard seeds
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1 tsp
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Salt
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to taste
|
Mix all ingredients, except soda and oil. Make a thickish batter, adding buttermilk
accordingly.
Keep aside for 30 minutes. Now gently mix in soda.
Put a medium heavy saucepan or kadai to heat. Put ½ tablespoon oil
in pan, add very few of both seeds.
Allow to splutter. Pour 1ladleful batter in oil. Cover and allow
to cook on very low. When the base turns crisp and golden brown, flip over. Allow
other side to become crisp. Serve hot with green chutney or sauce. Repeat with
remaining batter.
If many are required at a time, use more than one stoves and pans.
Or use the paddu tava. (It is a thick iron griddle with cup depressions like
muffin trays.)
Variation: Grind a handful of green peas and
spinach leaves and add to batter to give a green colour to the cakes.
