Molagapodi





Yet another easy tasty recipe from Satya Sadasivan - the classic Tamil molagapodi, a chutney powder made out of dals. Goes amazingly well with dosas and idlis, with a little sesame/gingelly oil!

Ingredients

• 1 cup Urad dal
• 1 cup Chana dal
• 1 tsp asafoetida
• 2 handfuls dry red chillies (or according to taste)
• 1 handful washed and dried curry leaves
• Salt to taste
• 2 tbsp cooking oil

Preparation

1. Heat 2 tablesoons oil, fry the asafoetida until the smell comes out.
2. Add the dals and fry until golden brown.
3. Add the chillies and curry leaves and roast a bit.
4. Switch off heat.
5. Cool and coarsely grind with salt.
6. Don't grind too much, it should be crunchy, not powdery.
7. Store in a bottle outside.

Capsicum Chutney

https://hebbarskitchen.com/capsicum-chutney-recipe-capsicum-tomato-chutney-recipe/

Instant oats dosa recipe

https://hebbarskitchen.com/instant-oats-dosa-recipe-masala-dosa/

Fragrant Crispy Adai with Saunf and Green Leaves

The most successful recipe of late, learned from my colleague Priya - real crispy, fragrant, highly nutritious, protein and vitamin-filled breakfast.

To soak overnight/for a few hours

• 1 glass tuvar dal
• 1 heaped tablespoon urad dal, for texture
• 1 heaped tablespoon uncooked rice, for crispiness

This measure comes for around 9-10 adais.

Grind

• Soaked dals and rice
• 1 piece ginger
• 1 red chilly
• 1 tablespoon saunf (fennel) (you can smell this once it grinds)

Chop

• 1 onion, finely chopped
• 1 green chilly
• Some coriander leaves
• Some drumstick (muringa) leaves, or any other green leafy vegetable, or spring onion leaves
• Some scraped coconut, optional
• Some grated carrot, optional

Mix

1. Mix chopped stuff and coconut with the ground batter, add salt and water, make it smooth enough to pour on a hot pan and spread thin.
2. The adai should come out really crisp and fragrant.
3. Have with chutney of your choice.

The red chutney in the picture is the North Karnataka sweet and sour green mango chutney my husband makes every year - the easiest thing ever, no cooking needed. 

Groundnut (Peanut) Chutney

Easy to make, and nutritious. No coconut needed. If you keep roasted groundnuts in an air-tight container, you don't need to roast them just before making the chutney, saves time. You need not remove the skin if you have no time.

Ingredients

1. Roasted groundnuts, 2 handfuls
2. Red chillies, 2 - or more if you need it spicy
3. Tamarind, or green mango, or gooseberries, or lemon juice (green mango is nice and tangy, thothapuri is good)
4. Ginger, a big piece
5. Salt

Procedure

1.  Grind all 4 ingredients in the mixie with salt, add water as needed, taste and adjust.
2. Add seasoning if needed, with mustard or jeera,and hing (asafoetida).

Am sure you can make variations of this,  I suspect sambar onions may be good with this.

Oats Rava Dosa

Most non-rice dosas will either break, stick on the pan, or are not crispy. Here's one that seems to come out fairly crispy, and holds together on the non-stick pan.


Ingredients (for 6 dosas)

1. 1 cup oats
2. 1 cup rava (any rava)

Optional

1. Curds
2. Green chillies
3. Coriander/Curry leaves
4. Onions

Procedure

1. Roast the oats for a few minutes, cool and grind to powder. If you keep this powder ready in advance in an air-tight container, you can save more time.
2. Mix with the rava in a vessel and keep adding water until it is pouring consistency.
3. Add salt. The dosa batter is ready.
4. You can also add a bit of curd and keep for a few minutes, but that is optional. 
5. You can  also add chopped green chillies, onions, coriander/curry leaves to the batter if you want. I have not tried adding onions, they may break the dosa if the pieces are big. 
6. When the batter is flowing consistency, pour on a hot non-stick pan and spread carefully. You should be able to do this without it breaking, provided the pan is not too hot. 
7. Turn and roast the other side too. 
8. Add ghee or oil as required while roasting on the pan, though not necessary.
9. The dosa will be whitish in colour, and fairly crispy, because of the rava.

Tips for Soft Idlis

I have not tried this out, but sounds sensible! -

http://www.cilantroonline.com/2012/01/homemade-idli-battertips-for-soft-idlis.html

Adai

This is my version of the Adai, a very simple dosa variation (yellow dosa :)), and high-protein. Not fermented.

Ingredients

Tuvar dal: 1 glass
Dry red chilli: 1
Ginger: A small piece
Salt
Green leafy vegetables, finely chopped, optional. Dill (sabbajgi) is best. Drumstick leaves are also good.

You can make adai with just Tuvar dal. But to increase the nutrition/vary taste, experiment with other dals that need soaking overnight.

For example:
Shelled broken Moong dal (yellow one): Half glass (this one goes best)
Urad dal: Quarter glass
Soya Beans: a few grains. Remember, always soak soya beans separately, and  wash separately before grinding with anything.
Any other dal you have, just a few spoons. Tuvar dal should dominate.
You  can use a little rice too, makes it crispier.

Preparation

Soak dal/dals/rice overnite.
Grind the next morning in a grinder, with chilly and ginger.
Add salt as required.
Make dosas as you normally make, spread thin. This comes out quite crisp.

You can also chop some green leafy vegetables very fine and add to the mix, or spread on the dosa when it is on the pan and cooking.

Oats Rava Wheat Dosa

This came out real nice. The only thing you need to be careful about is the spreading - the batter has to be watery, like in rava dosa (which I never get right) - so you must pour a ladle-full of watery batter (on a tava that is hot, but not steaming hot) and just shake the non-stick pan bending it in all directions a little to get that round shape - so the batter will spread evenly. Don't try to spread with the ladle, it will break. As you can see, I am not overly bothered about the shape when it comes to such dosas, I love geography :)

Ingredients:

This measurement gave me 6 dosas.

1. Oats - 1cup
2. Ravai - 1\4cup
3. Wheat - 3/4cup
4. Onion - 1
5. Green chillies - 2
6. Cumin seeds - 2tsp
7. Pepper - 1tsp ( I just added some pepper powder to the batter)
8. Oil

Procedure:

1. Dry roast oats and rava separately.
2. Heat 1tbsp of oil and throw finely chopped onions and green chillies, saute it for 2mins, keep it aside.
3. With rest of they oil, add peeper and cumin seeds , allow it to split and remove from the flame.
4. In a bowl add all the ingredients.. oats, rava, wheat, salt, onions,green chilies, pepper and cumin seeds.
5. With enough water mix it thoroughly to form a uniform watery dosa batter.
6. Heat sauce pan and pour one bowl of dosa batter, pour 1\2 tsp of oil (suggested - Olive Oil)cook one side and turn it on the other side and cook it for 20 sec.
7. Delicious healthy oats dosa ready to be served .

From here: http://spicysouthernfood.blogspot.com/2008/05/quick-oats-dosa.html

This can be had with any of these chutneys: http://noodlesandmangopickle.blogspot.com/search/label/Chutneys

Oats Roti

So I have been trying to find tasty ways of eating oats, which is a rich source of soluble fibre 'Beta-glucan', a potent cholesterol-lowering agent. (http://eatmoreoats.com/health.html).

I don't like oats with milk+fruits, I do eat it, but not with enjoyment :)

So have been trying out recipes I found on the Net. Sharing some of them.

Oats Roti
You can also substitute this for chapathis and have it with curries/sabji, it's quite thin.

1. 1 cup whole wheat flour (gehun ka atta)
2. 1/2 cup quick cooking rolled oats (what you get in packets, the regular one)
3. 1/2 tsp finely chopped green chillies
4. 1/4 cup chopped onions
5. 2 tbsp chopped coriander (dhania leaves)
6. 3/4 tsp salt
7. 2 tsp oil

Method

1. Combine all the ingredients and knead into stiff dough using a little water.
2. Cover and keep aside for 20 minutes.
3. Divide the dough into 6 equal portions. Shape into round balls and roll each ball into 125 mm. (5") diameter rounds using little flour.
4. Cook on a tava (griddle) on both sides till brown spots appear.
5. Serve hot with fresh low fat curds.

From here: http://www.tarladalal.com/Oats-Roti-5286r

Banana Pancakes!

This is a recipe I got from the Net. I just added the additional banana slices to make it tastier - it worked! Very simple and high-energy breakfast.

INGREDIENTS

1 cup all-purpose flour (I use atta)
1 tablespoon white sugar (good if you can powder it in mixie)
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil (You could do away with this. Or just use 1 spoon of healthy olive oil)
2 ripe bananas, nicely mashed
2 more bananas, make very thin round slices


DIRECTIONS

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; try to reduce lumps as much as possible.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Spread it like dosa, though not too thin.
4. Now put those thin round slices of banana all over.
5. Cook until pancakes are golden brown on both sides. Yes, turn over to cook the side with the banana slices too - they should turn a little caramelized, that's the yummy part!
6. Serve hot - spread honey on it to make it even tastier! Maybe kids may like jam with it too.

Quick breakfast or evening snack

From Reshma - Thanks!

Avalakki mixture (Aval nanachathu in malayalam, the former is my Kannada translation)

1 plate of Avalakki (beaten rice)
4-6 spoons of scraped jaggery
4-6 spoons of scraped coconut
Mixture of milk and water - Enough to soften the avalakki, do not make it a paste

Mix everything.
Ready to relish..

Appam!

The classic Kerala food because of which the world forgives us so many of our faults :)

This is my mother's recipe (there are mild variations from house to house) she makes excellent appams - and I have added my own modifications to it.

Ingredients

1. 1 cup uncooked rice
2. 1 cup cooked rice (or 1 cup paper avalakki (beaten rice/poha/aval) moistened with water - this is my experiment - and turned out successful - made the appams crispier, see photo. To balance, you could add half a cup cooked rice and half a cup poha)
3. 1 cup coconut grating (this is half a coconut)
4. Yeast - 5-7 grains
5. Coconut water (optional) My mother stores coconut water in a bottle each time she breaks a coconut, and stores it in the fridge.

Procedure: The Soaking and Grinding

1. Soak the uncooked rice in water and leave it for 8 hours. I usually do this in the night so that I grind in the morning. In winter I keep it for fermenting during the day. Sona Masoori works fine.
2. Then grind the soaked rice, cooked rice/avalakki, and coconut gratings in a grinder. If you have coconut water, add it while grinding. Grind in a mixie if you are using these measurements - one cup rice is too little for a 2 kilo wet grinder. In the mixie it may not come as smooth, but it is okay if the batter is slightly grainy.
3. Heat a little bit of water - and when it is lukewarm, add a few grains of yeast into it - around 5-7 grains will do.
4. When the mixture is well ground to a smooth paste, transfer it in a big open-mouthed vessel, leaving enough space for the batter to rise.
5. Now add the yeast to it, a spoon of sugar and salt and mix real well.
6. Cover the vessel with a thin cloth (old tee shirts are ideal) and leave it to ferment in a warm place, for 8 hours. I usually keep the vessel on the top of my fridge stabilizer, just like I do with dosa batter - remains warm throughout. The other option - heat a glass of water in the microwave/oven, take it out, switch off, and keep the batter inside, open. The steam inside keeps it warm for a while. I did this twice for the appam in the photo, morning and evening, because it was made on a winter day.
   When the batter is ready and smells fermented (that slight toddy smell!), stir well and make sure it's pouring consistency, more watery than dosa batter. Add salt to taste.

Procedure: The Making of the Appam

1. Now heat the non-stick appam pan, the deep one as in the picture (ask for Appam Pan at the shop). Pour a deep-spoon-full of batter into the center when it is hot and the steam has started to come.
2. Take the pan off the fire immediately and twirl the batter around until it spreads in a circle, evenly - see picture. I didn't want that thick soft center - if you want that, add more batter so that some of it will flow down to the center. If the pan is too hot, this mix won't spread, if it's not hot enough, all the batter will flow to the center without cooking.
3. Cover and cook. If your pan's non-stick is not working too well, cure the pan in the beginning by adding a little oil, heating the pan and draining off the oil.
4. Take the appam out when the edges start to brown.

See also Vegetable Stew - that's what goes best with this!

Methi-Aloo-Oats Paratha - an Easy Healthy Breakfast!

This one is such a feel-good breakfast on those days when you need a lot of energy/when you have so much work you don't want to be bothered by hunger/late lunch. And I managed to sneak in some oats too, without any change of taste!

And this paratha will not break easily when you roll it out, because there's no onion in it. Even non-experts can make this one!

Ingredients (for 6 parathas)

1. Potatoes boiled in cooker - 3 (The potato basically holds the leaves together and makes paratha soft, you can reduce this quantity and add more leaves. If you add oats, that will also serve as a binder)
2. Methi leaves finely chopped - 2 bunches (Fenugreek leaves). You can also use spinach leaves instead. (Keep the leaves in salt water for a while and wash, so that they are clean. Dry them in a towel after you wash them - if there's water in the leaves, the mix could get watery, and you may not be able to re-use it the next day. )
3. A small cup of oats, powdered (optional - the traditional paratha does not have this, this is just for the health factor!)
4. Coriander leaves chopped (optional)
5. Green chilly, crushed - 1
6. Garlic - a few cloves, crushed
7. Coriander powder
8. Jeera powder (Cummin powder)
9. Salt

Flour for making chapathis - keep dough ready, like you do for chapathis. I add a little soya or ragi flour to the wheat flour.

Procedure

1. Mash potatoes well.
2. Add the chopped methi leaves, chopped coriander leaves, crushed garlic and chilly, coriander and jeera powder (add a teaspoon, mix and add more if you want), powdered oats, and salt, and mix well.
3. Now roll out thin chapathis with the dough - the edges should be thinner than the centre.
4. Add this mixture in the centre, take the edges of the chapathis and close over the mixture, make a ball, then flatten it a bit, and roll it out as thin parathas gently. Gently, so you don't break it!
5. Cook them on a tava with a little ghee. It's okay to have some ghee for breakfast, you'll burn it all away! And since this paratha does not break easily, you don't have to add much ghee.
6. Serve with curd and pickle. Well, I have a friend who eats this with jam and loves it!

My Dosa Recipe

I am told that I make very crispy light dosas, so here is the secret :)  Probably this is the only thing I make really well! This is great for diabetics/is more nutritious if you use only one portion of rice, and the other two portions are jowar and ragi or any other millet. You can also add a bit of flaxseeds or soya dal in this, very high sources of protein, among other things.

Ingredients

1. Half cup red rice [the one with the husk is great, if not the usual red rice you get in stores]
2. Half cup ragi or any other millet
3. Half cup jowar, or boiled rice, if you don't have it [MK Ahmed has jowar, in the Millets section]
4. Half a cup urad dal
5. A big spoon of methi seeds
6. Some Paper Avalakki (Poha) or Cooked rice (Poha is to make the dosa crisper, rice makes it softer)
7. Soya seeds or Flax seeds (a teaspoonful) - make sure you soak this separately, in a different vessel. Before adding it to the grinder with the rest, wash in fresh water.  These are optional, but are highly nutritious, great protein sources. If you add too much, the dosa becomes very heavy.
8. Alfalfa seeds, half a teaspoon (optional)- this is high in proteins, calcium, and various vitamins.

Procedure

1. Soak rice-millets-jowar and the urad dal, and the methi seeds overnight, in the same vessel.
2. If you are using flax seeds or soya, soak separately.
3. The next day morning, grind in a good grinder, which makes it real smooth. The 2-kilo tabletop grinder is a great investment. It will keep grinding, you can continue with your other work, just occasionally check if it needs water.
4. While grinding, add a few handfuls of poha or cooked rice depending on whether you want it crisp of soft.
5. Now keep the dosa batter for fermenting in a wide-mouthed vessel, leaving some space at the top for the batter to rise - this will take a whole day (8 hours) in winter, and half a day in summer.
6. Cover this vessel with a thin cloth - not with a lid, it needs to breathe.
7. I always keep this batter vessel on top of the fridge stabilizer - so it is at a constant warm temperature and so ferments well :)
8. Once the batter has risen, keep in fridge if you are not making dosas immediately.
9. When making the dosa, add salt and extra water as required. Spread these real thin and add ghee for better taste. You can also add grated carrot or finely chopped palak or other leaves on the dosa while it is cooking, to add variety and nutrition.
10. Serve hot with chutney and/or sambar.

If you still have batter left the next day, you can make crispy soft Paddu with it - it's a hit always!

Poha!

Easy poha (avalakki/beaten rice) recipes from my colleague Vidya!

Simple poha (mildly sweet)
2 cups thin (nylon) poha
½ cup grated coconut (if the coconut is not freshly grated, you will need a few spoons of water to soften it)
Green chillies, chopped
Salt to taste
4-6 spoons sugar
Coriander seeds (optional)

Mix the coconut gratings, sugar, and salt well. Add a few spoons of water if the coconut is not freshly grated. This mixture should be soft to mix and touch. The sugar will not dissolve, but will feel well mixed. If you’re adding coriander seeds, pound it in now. Add chopped green chilly and mix it in. Add poha little by little, all the time, mixing it in with your hands. Make sure all the flakes become soft, but not soggy.
Eat as is, or with sev, mixture, or bhujia.

(May serve 2)

Spicy poha (hot and sweet)

2 cups thin (nylon) poha
½ cup grated coconut (if the coconut is not freshly grated, you will need a few spoons of water to soften it)
Salt to taste
1 to 2 teaspoons red chilly power
¼ to ½ cup jaggery, grated
Mustard and cumin for seasoning

Mix the jaggery in with the coconut. Again, if the coconut is not freshly grated, add a few spoons of water. Add the red chilly powder and salt, and mix well. Add the poha as described above, ensuring that each flake is soft. Heat a little oil in a seasoning pan, and add mustard and cumin to it. When it splutters, take it off the flame and season the poha mixture. Mix well.
Eat as is, or with sev, mixture, or bhujia.

(May serve 2)

Kanda poha (you’ll get this recipe on the net I guess. Some people make it with only onion, and some with potato and onion. But it’s quick and easy for a lazy morning when you don’t feel like making anything too complex J )

Poha Usal
2 to 3 cups thick or medium poha
½ cup grated coconut
Salt to taste
2 spoons sugar
1 to 2 green chillies, chopped
Urad dal, mustard, cumin, and curry leaves for seasoning
Coriander leaves, chopped (optional)

Heat a little oil in a kadai, and add urad dal. Before the dal turns golden brown, add mustard. When it starts to splutter, add cumin, chopped chillies, and finally curry leaves. Quickly wash poha and add to the seasoning (Some people soak poha in water: this makes the poha sticky. If you want it flaky, wash poha just before adding to the seasoning. If you wash it and keep it aside, it’s almost the same as keeping it soaked. Not a good idea at all!). Add coconut gratings, a little salt and sugar, and mix it all up. Close with lid and let it cook for a min. Add chopped coriander leaves and again let it cook for 2 mins for medium poha. Leave it for a min or two longer if you are using thick poha.
Serve hot as is, or with sev / mixture / bhujia.

(May serve 2)

Bhakris!

Recipes from my colleague Vidya! These are very good as breakfast - and takes very little time to prepare!

Rava Bhakri

http://www.aayisrecipes.com/2008/12/22/wheat-sooji-rotti-ganva-rave-bhakri/ (Rohini sent this link - very good site)

Cucumber bhakri

1 cup rava (A: Bombay rava, the white one - I guess we can use Bansi rava too, I've not tried)
1 big grated cucumber (you need not remove the seeds from the pith); don’t throw away the water from the gratings
A fistful of grated coconut (freshly grated is better than frozen or desiccated; fresh gratings make the bhakri soft)
Ginger: small piece, chopped fine
Green chillies, chopped
Salt to taste

Mix the ingredients together. Use the cucumber water to mix it. If required, add a little extra water. Make sure the consistency is a little thicker than idli batter. Don’t make it too thick: the bhakri will become stiff.

Keep aside for 5 mins so the rava becomes a little soft. Heat a greased tava. Spread this mixture on it evenly with your fingers. You can use a spoon if you are not used to it, and find the tava hot. Apply a little oil or ghee to the base of the spoon to avoid sticking. Pour a little oil along the bhakri’s circumference so it cooks well. Cover with lid and cook on medium flame for a soft bhakri. If you like it crisp, turn the flame low. When golden brown on the cooked side, turn it over. Apply a little ghee or oil before turning it over though. Don’t close with lid after turning it over if you want it to stay crisp.
Remove from tava and serve hot.

(May serve 2 people)

Snake gourd seed bhakri

1 cup rava
Pulp and seeds from snake gourd centre
A fistful of grated coconut (freshly grated is better than frozen or desiccated; fresh gratings make the bhakri soft)
Green chillies, chopped
Salt to taste
(No ginger in this one)

Grind the snake gourd pulp and seeds with the coconut gratings in a blender. Alternatively, pound the pulp and seeds to make sure the seeds are not too hard. Mix all ingredients as described earlier to the same consistency. The rest of the method of preparation is the same as above.

Onion bhakri

½ cup rava
½ cup rice atta
1 onion, chopped fine
A fistful of grated coconut (freshly grated is better than frozen or desiccated; fresh gratings make the bhakri soft)
Green chillies, chopped
Salt to taste
(No ginger in this one)

Same method as described earlier.

Bread bhakri/dosa

(If you have half a loaf of bread that’s not fresh enough for a sandwich and yet not stale enough to throw away)

6 slices of bread
1 onion, chopped fine
1 tomato, chopped fine (optional)
Green chillies, chopped
Salt to taste

Crush and soak the bread slices in just enough water to make it soft but not too gooey. All the water should be absorbed by the bread in about 5 minutes time. Mix all the other ingredients with the soaked bread. The consistency should be the same as described so far. It may end up becoming a little thinner since bread absorbs a lot of water. You can either drain it out or let it be. If you let it be, it takes a little longer to cook, and is a little difficult to turn over on the tava.
The rest of the method of preparation is the same.

Sabudana Kichdi

Recipe from my colleague Rohini, comments are mine. This is a very nice breakfast item, but can be had anytime.

Ingredients

Sabudana (sago)- 2 cups (those small white balls, made from tapioca)
Roasted peanut Powder (Danyacha kut) - 1 cup (this is a chutney powder we anyways make and keep, to go with chapathi, rice etc - roasted groundnuts, chilly powder, raw garlic, salt. I also add curry leaves to this.)
Potato - 1 medium
Green Chillies - 4-5
Grated Ginger - 1 tea spoon
Pure ghee - 2 tablespoon
Cumin seeds (jeera) - 1 tea spoons
Sugar - 1 tea spoon
Lemon - 1
Salt for taste
Grated coconut & Coriander for Garnishing.


Procedure

Wash Sabudana 2 to 3 times.

Soak the sabudana in water . Water level should be just above the sabudana level. Soak sabudana for 3-4 hours. (I've managed with one hour actually - just make sure all the water has been absorbed)

I generally prefer "Varalakshmi Sabudana" , for this 3-4 hours is sufficient but you can keep for few more hours if the sabudana does not become soft in 4 hours.

Wash peel and cut potato in cubes. Heat ghee in kadai, Put jeera in it. Now add chopped green chillies and potatoes, mix it and cover it with lid till potatoes cooked properly.

Mean while mix sabudana, groundnut powder, sugar and salt in one bowl. Now add this mixture into kadai. Mix it well. Put a lid for steam. Please don't stir it in between, otherwise khichadi will become dry. When sabudana gets soft, add lemon juice and switch off the flame. Serve hot with the garnishing of coconut and coriander.

Serve Khichadi with curd.

www.khaugiri.com

Banana Pancakes!

This is a recipe I got from the Net. I just added the additional banana slices to make it tastier - it worked :) Very simple and high-energy breakfast.

INGREDIENTS

1 cup all-purpose flour (I use atta)
1 tablespoon white sugar (good if you can powder it in mixie)
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil (You could do away with this. Or just use 1 spoon of healthy olive oil)
2 ripe bananas, nicely mashed
2 more bananas, make very thin round slices

DIRECTIONS

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

# Stir flour mixture into banana mixture; try to reduce lumps as much as possible.
# Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Spread it like dosa, though not too thin.
# Now put those thin round slices of banana all over.
# Cook until pancakes are golden brown on both sides. Yes, turn over to cook the side with the banana slices too.
# Serve hot - spread honey on it to make it even tastier! Maybe kids may like jam with it too.