Friday, February 12, 2010

Vengan na Pooda - Eggplant dosa

When my MIL mentioned about eggplant pancake, I was really intrigued. You may like this unusual pancake if you love your eggplant.

Vengan na Pooda
Eggplant Pancake
1 medium eggplant (bharta variety)
1 cup vada nu loat or besan
1 tbsp finely chopped onion or spring onion
1 tbsp finely chopped cilantro
2 tbsp rice flour
salt to taste
1 tsp green chili - ginger paste
2 tbsp sour yogurt
water as needed

Oil for shallow frying/roasting

1. Grease eggplant and roast/grill it like you would do for bhurta/bharit.
2. Peel and mash the pulp.
3. Add remaining ingredients except water and oil. Add water gingerly to make a thick batter consistency.
4. Spread on the hot griddle/pan to make thick & small pancakes.
5. Add oil as needed. Flip on the other side. Make sure it's is uniformly cooked on both sides.
6. Serve with any chutney or tomato ketchup.

Note -
1. This pooda has a soft crust.


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