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:
Do not store milk in the refrigerator door, as the temperature is too warm - milk will keep much better when stored in main body of the refrigerator.
To get yogurt in winter, place the container in a warm place like oven or over the voltage stabiliser.
When beating eggs separately for a recipe, beat whites first and add a little to yolks before beating them. Yolks thicken quicker and will not stick to dish as they do when beaten alone


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