Friday, 30 March 2012



Ingredients (to make 8 pancakes):

     1)    Bombay rava or tari (fine whole wheat semolina) – 500 gm.
     2)    Water – 750 ml.
     3)    Tender ginger – 1½ inch piece
     4)    Hot green chilies – 3 Nos. (If you want it hotter, use 5 Nos.)
     5)    Tender curry leaves – 2 sprigs
     6)    Coconut – ½
     7)    Salt – 1 teaspoon
     8)    Any cooking oil to grease the pan

To Cook:

          Grate the coconut and set aside. Peel the ginger and chop roughly to pieces. Discard the stems of the green chilies. Put the grated coconut, the ginger pieces, the green chilies, the curry leaves and the salt into a food processor. Pour in a glass of water and grind for a very short time in order to crush the ginger and the chilies and to get a rough paste. Transfer to a mixing bowl.

          Tip in the rava and pour in the remaining water. Mix nicely. Set a flat pan on high heat. As soon as the pan is hot, grease it with cooking oil and put in a handful of batter. Flatten the batter uniformly with your fingers, taking care not to touch the hot pan (traditionally, the batter is handled by hand alone but you can use a ladle if you so wish). The ideal thickness will be ¼ inch (5 to 6 mm.). Lower the heat and cover with a lid or a cloche.

          Open the lid after a minute. If cooked (the batter would have solidified), dribble a little cooking oil over the top and use a flat ladle to gently flip over the pancake (which resembles more of a flatbread) without breaking. Roast for a couple of minutes. Serve hot either by itself or with dali toye (see my recipe).



     1)    If you do not like to bite on small bits of ginger, chili and coconut, you can grind the coconut paste a bit longer till it is smooth.

     2)    Tariyé bakri or rava pathiri is an ideal tasty meal for diabetic patients since cold wheat semolina contains more fibre and less starch when compared to rice.

     3)    Dali toye can provide the necessary proteins and make it a soupy, slurpy, delicious meal.

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