Curry Pancakes Recipes

CURRY-SCENTED PANCAKES

Steps:

• Combine curry powder and 1/2 cup plus 2 tablespoons boiling water; set aside.
• In a food processor, combine flour and salt. Turn processor on; slowly add curry-powder-water mixture. Process until dough comes together and is smooth and not tacky when pinched, about 30 seconds. Loosely cover with plastic wrap; let stand for 15 minutes.
• Heat oven to 250 degrees. Form dough into a 17-inch-long log and cut into 12 equal pieces; cover with plastic wrap so dough is not exposed to air. Place 1 piece of dough cut side down on a work surface, flatten slightly, and brush with sesame oil. Place another slightly flattened piece of dough on top of first; press together. Roll joined disks into a 6 1/2-inch-diameter circle less than 1/8 inch thick.
• Heat a 10-inch nonstick skillet over medium heat. Add the double pancake and cook until light-golden speckles appear on the surface, 2 to 3 minutes per side. Remove from pan and gently pull pancakes apart. Transfer pancakes to a plate and cover with plastic wrap. Repeat entire process with remaining dough. Wrap cooked pancakes in foil; place in oven to rewarm, 5 to 10 minutes.

CURRY PANCAKES

Steps:

• Combine curry powder and 1/2 cup plus 2 tablespoons boiling water; set aside.
• In a food processor, combine flour and salt. Turn processor on; slowly add curry-powder-water mixture. Process until dough comes together and is smooth and not tacky when pinched, about 30 seconds. Loosely cover with plastic wrap; let stand for 15 minutes.
• Heat oven to 250 degrees. Form dough into a 17-inch-long log and cut into 12 equal pieces; cover with plastic wrap so dough is not exposed to air. Place 1 piece of dough cut side down on a work surface, flatten slightly, and brush with sesame oil. Place another slightly flattened piece of dough on top of first; press together. Roll joined disks into a 6 1/2-inch-diameter circle less than 1/8-inch thick.
• Heat a 10-inch nonstick skillet over medium heat. Add the double pancake and cook until light-golden speckles appear on the surface, 2 to 3 minutes per side. Remove from pan and gently pull pancakes apart. Transfer pancakes to a plate and cover with plastic wrap. Repeat entire process with remaining dough. Wrap cooked pancakes in foil; place in oven to rewarm, 5 to 10 minutes.

MANDARIN PANCAKES

Steps:

• Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to set the bowl in a heavy saucepan lined with a dish towel to keep it stable, or a friend stabilize the bowl as you do this. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
• Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest at room temperature for at least 30 minutes or up to a couple hours.
• Roll the dough into a log roughly 10 inches long, then cut it in half crosswise. Line up the two small logs, then section each one in 6ths to form 12 pieces (for approximate 8-inch pancakes); in 8ths for 16 pieces (for approximate 7-inch pancakes) or in 10ths for 20 pieces (for approximate 6-inch pancakes).
• Roll two pieces into smooth balls between your hands, working with one piece at a time. Then, using a rolling pin or wine bottle, gently roll each of the two pieces into circular disks about 1/4-inch thick. (You'll cook two pieces at a time and proceed through the end of Step 7 before rolling out the remaining balls.)
• Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a 6- to 8-inch circle. The size will depend on the number of balls you made in Step 3.
• Heat a cast-iron, carbon steel, or nonstick skillet over medium until a drop of water flicked onto the surface immediately bubbles and evaporates (about 2 minutes), then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
• Remove the cooked disk, then carefully peel it apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
• Repeat Steps 4 through 7 for the remaining dough balls, adjusting heat as necessary to make sure the pancakes brown in spots but don't blacken. Finished pancakes should be served while still warm. To store leftovers, place the pancakes on large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or briefly heat one at a time in a hot, dry skillet.

INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
• Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with Curry-Lime Yogurt.

PARIPPU THEMPARADUWA (DAL WITH CURRY LEAVES)

Steps:

• Put masoor dal in a medium bowl, cover with water and rinse thoroughly. Drain and repeat twice more until the water runs clear.
• Transfer dal to a medium saucepan and add 3 cups water. Bring to a boil over medium heat. Cook, uncovered and stirring occasionally, until the water has absorbed and the dal has cooked through and softened, about 15 minutes.
• Turn off the heat and add ground turmeric, cayenne and fish flakes, if using. Mix well.
• In a large nonstick pan, heat coconut oil over medium. Add curry leaves and onion, and cook, stirring often, until the onion has softened, about 5 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 to 2 minutes. Add the dal mixture and stir well. Add 1/4 cup water, reduce heat to medium-low and simmer for 3 to 5 minutes. Season to taste with salt and serve with rice or roti. The curry leaves aren't meant to be eaten but can be served with the dal, then discarded after the meal.