Wednesday, 21 December 2011




          Machkat is a roasted rice pancake made by Konkanis using idli batter. In the regular version, only coconut oil and mustard seeds are used along with idli batter. In the spicy version, ginger, green chilies and curry leaves are used as the extra ingredients. The regular version is adored by children and the spicy version mostly by adults. This immensely tasty roasted rice pancake is crisp on the outside and soft on the inside. It can be eaten as such or served best with bimbla nonché or with chutney, saambar, bendi, chili fish curries and with hot and sour pickles.

Ingredients for the regular version:

     1)    Idli batter– 2 litres (see my recipe)
     2)    Mustard seeds – 50 gm. (approx.)
     3)    Coconut oil – 200 ml. (approx.)

Ingredients for the spicy version:

     1)    Idli batter – 2 litres (see my recipe)
     2)    Mustard seeds – 50 gm. (approx.)
     3)    Coconut oil – 200 ml. (approx.)
     4)    Ginger – 1 inch piece, finely chopped
     5)    Hot green chilies – 3 Nos., finely chopped
     6)    Tender curry leaves – 3 sprigs, finely chopped

To Make:

          For making the regular version, use the idli batter. For the spicy version, combine the finely chopped ingredients (ingredient Nos. 4 to 6) with the idli batter and then use.

          Set a thick wok on high heat. Pour in a teaspoonful of coconut oil and throw in a pinch of mustard seeds. As soon as the mustard seeds are about to finish popping, pour in a ladleful of idli batter (either regular or spicy as you prefer) and lower the heat to minimum. Cover with a lid. After 2 to 3 minutes, lift up the lid and check if the upper portion is cooked. If you can see just a bit of raw batter in the middle, pour in a teaspoon of coconut oil and use a flat lightweight stainless steel ladle to flip it over. Cover with the lid for a minute. Gently flip over again and see if the underside is roasted. If you like it a bit more crispy, keep a while longer and lift out. Repeat the process to make your next delicious machkat. Serve hot.


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