Served HotServed Hot
Very Good based on 1 Ratings


Servings: 2 Preparation time:
  • Milk, Producer, Warm, hot 3/4 cup milk
  • Yogurt, Plain, Low Fat, Curd, yoghurt 2 tablespoons Curds
  • Plain Flour, Maida, Refined flour 1 cup Plain flour ( whole wheat flour or a mix of both)
  • Brown Sugar, 2 tablespoons sugar
  • Baking Soda, Powder, Cooking Soda, Sodium Bicarbonate, Soda Bi-carb 1 teaspoon baking powder
  • Baking Soda, Powder, Cooking Soda, Sodium Bicarbonate, Soda Bi-carb 1/2 teaspoon baking soda
  • Salt, Common Salt, Rock Salt, Table Salt 1/4 teaspoon salt
  • Vanilla Extract, Vanilla Essence 1/2 teaspoon vanilla essence
  • Egg, Whole, Raw, Anda 1 egg
  • Canola Oil, Vegetable Oil, Cooking 2 tablespoons oil ( butter, melted. If using Amul butter then do not add salt)

Instructions (Preparation Steps):

  • In a bowl sieve togther flour, sugar, baking powder, baking soda, essence and salt.
  • Whisk the egg add butter, milk and curds. whisk well.
  • Add the flour mixture into the wet ingredients and whisk until lumps are gone. The batter should be thick. (like dosa)
  • Heat a non stick pan, over medium heat, and coat with very little oil.
  • Pour 1/4 cupfuls of batter onto the skillet,spread little, (it should be thick like uttapam) and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Cook's Tip:
Add fresh fruit to yogurt or oatmeal for a pleasant texture and added vitamin boost.
Store eggs with the large end up to keep the yolk centered.
In a recipe with both salt and some sort of acid, such as lemon (citrus), vinegar, or wine, you can offset one of the flavors by adding more of the other. For example, in a dish with too much vinegar, add salt to balance it out. Likewise, in an over-salted dish, add more vinegar.


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