Thursday, March 19, 2009

Takka PoLay

These poLay are the savory variation of SurnoLi.
Takka PoLay
1 cup rice
1 cup sour buttermilk
1/2 tsp fenugreek seeds
salt to taste
1. Soak rice and fenugreek seeds in the sour buttermilk for 6 hours.
2. Grind to a smooth paste. Add salt. Mix well.
3. Cover and keep it for fermenting for 10 - 12 hours in a warm place.
4. Grease a pan or tawa.
5. When it is hot, pour a ladleful of fermented batter.
6. If it is nicely fermented, it will have many holes.
7.  Cover and let it cook.
8. Serve hot pancakes with chutney of your choice.
Note -
1. The above proportion will give about 10 pancakes
2. Do not flip these pancakes.
3. Try to make these pancakes in summer when weather helps to ferment the batter. Otherwise, try using a pinch of baking powder.


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