Scallion pancake with peanut coconut tamarind chutney
Pancakes
This recipe is a twist to a famous South Indian Appa recipe. South Indian cooking involves a lot of fermentation and use of coconut cream and fresh coconut water. I have not done fermentation in this particular recipe because I have used semolina in it and not rice flour. <br /> <br />I used scallions cooked with maple syrup and stuffed it in the pancakes. The sweet taste of maple and the tangy taste of tamarind in chutney makes a wonderful combination. You can always substitute it with something else. I recommend using pancake mold to get the spherical shapes.
Share:
0
29
0
Comments