1 pack fresh mushrooms (any variety)
1 medium onion roughly chopped
3/4 garlic cloves roughly minced
1 cup 2% milk
1 cup water
1 tablespoon olive oil
A pat of butter
Rosemary to garnish
Salt to taste
Pepper to taste
Doodhi (bottle gourd or opo) pancakes
I love love love these. I know I keep saying that in every post. But that's because I am starting out with my favorites! This recipe is also a less known preparation of this (which I otherwise find a very boring) vegetable. The bottle gourd (or doodhi or it is known in parts of India) is also known as ghia, lauki, or opo squash (as found in most Chinese stores in the US). It has amazing health benefits and is known as a "diet" food (no wonder there since it is pretty much tasteless on its own). Jokes apart it has great fiber, is quite filling and make a great dish if you have the right recipe. This being one :)
The original recipe (called doodhi thalipeeth) is an old traditional recipe from my grandmother's collection. That however uses snake gourd which I cannot always find so I substituted with the next best gourd (even better from a nutrition standpoint!). It also requires only 6 ingredients (excluding salt and oil)
Note: Eat is as soon as it leaves the pan/griddle. Once cooled it is becomes a bit chewy
1 small bottle gourd
1 small red onion (yellow if you prefer)
1 tbsp green chilli finely chopped (any hot green chilli or substitute with milder chilli )
1 tbsp coriander finely chopped
1 tbsp minced garlic
1 cup rice flour (or more if required)
Salt to taste
- Grate the gourd and the onion using a medium sized grater. If your gourd is too big, discard the seeds as they may be too tough. If the skin is too thick, peel it. The skin makes a fine chutney
- Mix the two and add the garlic, coriander and salt. Add the rice flour one spoonful at a time, mixing gently with your hand. Mix just enough to incorporate everything. You may need a little more or little less flour so adjust accordingly. The mixture should not be too doughy. It's a vegetable pancake not a rice one.
- Note: I cannot stress this enough. Do NOT overwork the mixture by dumping the entire flour and wrestling with it. This is a rule if thumb for any pancake mixture or for that matter any end product that needs to be light. This will result in chewy and possibly mealy pancakes.
- Grease your pan/griddle lightly with oil. Gently pat tennis ball sized dough on the griddle and pat down with the fingers of you palm to shape as a circle with less than 1/4th inch thickness.
- Poke 4-5 holes as in the picture that will hold a few drops of oil. This is a traditional way to ensure that the "thalipeeth" cooks through. They also crisp up like the pancake edge and are so fun to eat! Oil the pancake all around as well as the holes you made with oil.
- Cool on medium high heat till the bottom is a beautiful crisp brown. Brush top with a tiny bit of oil and flip. Cook for a couple of minutes.
- Serve immediately with a dollop of sour cream or yogurt.
Tip: I prefer a cast iron pan for many preparations because it gives your food that delectable crispy brown texture that non-stick somehow never does.
To prevent using too much oil for the iron pan, spray with non-stick cooking oil before you start cooking. This will prevent sticking, you can use less oil and your food still has that fantastic texture!