Gujarati-style Savory Pancakes

Also known as dangela, these Gujarati-style Savory Pancakes are made with dhokla flour: a mix of rice, chickpeas, pigeon peas and lentils. The fermented yogurt batter is traditionally cooked on a tawa or griddle.

I first read about these wonderful savory pancakes on my friend Mayuri’s blog, Mayuri’s Jikoni. I had never heard of dhokla flour but I am often looking for ways to up our protein intake and a flour containing legumes sounded like an easy, tasty way of doing that. 

Fortunately, my favorite Indian market in Houston, Subhlaxmi Grocers, carries it! There are a lot of recipes online that start from scratch, grinding the various ingredients to make the flour first so, if you are so inclined, you can certainly make it yourself. Mayuri says the ratio to use is 2 parts rice, 1 part split chickpea (chana dal) and 1/4 part urad dal (split black gram aka white lentils.)

Gujarati-style Savory Pancakes

The batter requires time to ferment so start this recipe in the morning to make the pancakes in the afternoon or evening. Or start in the evening and leave it to ferment overnight. The weight of the vegetables given below is what I used. You can add more or less, according to your taste. You can find the original recipe with Mayuri’s notes here. If you can't find ajwain seeds, Google offers this advice: Ajwain seeds have a distinctive flavor that is similar to thyme and cumin. When a substitute is needed, thyme, caraway seeds, or a combination of cumin and oregano can be used. 

Ingredients  

For fermenting the batter:

1 cup or 220g dhokla flour

1/4 cup or 60ml warm water

1/4 cup or 61g plain yogurt

1/4 teaspoon fenugreek seeds

For adding to the fermented batter:

1 medium (about 5 0z or 142g) zucchini

1 medium (about 2 1/2 oz or 71g) carrot

2 good handfuls (about 1 2/3 oz or 47g) fresh baby leaf spinach

1/4 medium onion

1 teaspoon fine sea salt

1 teaspoon sugar

1/4 teaspoon turmeric powder

1/4 teaspoon ajwain seeds

1/4 teaspoon garam masala

1/4 teaspoon ground cayenne

1 small knob ginger, grated on a microplane

2 small green chili peppers, finely minced

For the tarka, to further season the batter:

1 tablespoon oil

1/4 teaspoon fenugreek seeds

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

generous pinch asafetida

1- 2 tablespoons water, for rinsing the tarka pan

For cooking the savory pancakes aka dangela:

1/4 teaspoon baking powder

Canola or other light oil

3-4 teaspoons sesame seeds for topping

Method

Measure the flour into a large bowl that will fit the rest of your batter ingredients later. Add the warm water, yogurt and 1/4 teaspoon fenugreek seeds to the flour.

Mix well. Cover the bowl and put it in a warm place for 8 hours or overnight.

If the weather is warm, the bowl can be kept on the kitchen countertop. If the weather is cold, put the bowl in your oven (with a pilot light, if it’s gas) or turn just the light bulb on. 

During the fermentation time, finely grate your zucchini and carrot. Leave both to drain on paper towels to get rid of some of the excess liquid. 

Pinch the stems off of the spinach leaves and discard.

 

Chop the leaves.

Then mince the onion.

When the fermentation time is up, add grated carrot, grated zucchini, chopped onion and spinach to the batter. Mix thoroughly.

Add the salt, sugar, turmeric powder, garam masala and cayenne pepper. Mix again to combine.

Grate the ginger and mince the green chili peppers. 

Add them to the batter. Rub the ajwain between your palms and add it to the batter. Mix the batter well.

If it appears a bit dry then add normal tap water, little at a time. I found that the more I stirred, the wetter it got, no doubt courtesy of the chopped spinach, so I didn't add any water. You want a batter thick enough to be spooned into a pan but one that will spread out a little of its own accord, perhaps with a little help from your spoon.

Finally, we’ll make the tarka to finish seasoning the batter by lightly frying the tarka ingredients in a little oil. Heat the 1 tablespoon of oil in a small pan over low to medium heat. Add the fenugreek seeds. When they begin to sizzle add the mustard and cumin seeds.

Add the pinch of asafetida. 

Give the tarka a quick stir then immediately pour it into the batter.

Add about 2 tablespoons of water to the hot pan. Give it a swirl and add the water to the batter. Stir well.

I almost missed this step! When you are ready to make the dangela, add the baking powder to the batter and give it another good stir. Now you are ready to cook! 

This will make four nice thick pancakes so I eyeballed the batter in the bowl and scored the top in an effort to make them come out relatively even. 

Wipe out your tarka frying pan then heat it over medium heat.

Drizzle in some oil. Add about one-quarter of the batter to your pan and give it a little shake and use your spoon to spread it out into an even circle. 

Sprinkle about 1 teaspoon of sesame seeds over the top of the batter.

Drizzle a little more oil around the pancake.

Leave it to cook for about 3-4 minutes over low heat or until it seems set enough to turn.

Carefully turn it over with a big spatula.

Drizzle a little more oil around the dangela and cook until it is golden on the other side. Put it in a low oven in foil to keep warm while you cook the other three. 

Repeat the process until you have four savory pancakes to enjoy. My husband and I ate the first two as snacks with mint chutney. 

Then the next morning, we enjoyed the last two, warmed, with a fried egg each on top. Lovely snack and lovely breakfast. Highly recommend either way! 

It’s already the second Tuesday of the month – how is it June?! – so that means it’s time for my Bread Bakers to share their recipes for this month’s theme: Indian breads. Many thanks to our host, Renu from Cook with Renu. Check out the links below. 

• Butter Naan from Passion Kneaded
• Cheese and Garlic Naan from Karen's Kitchen Stories
• Gujarati-style Savory Pancakes from Food Lust People Love
• Gulachi Sanjyachya Polya with Whole Wheat Flour from Sneha's Recipe
• "Instant" Appam from A Messy Kitchen
• Khamiri Roti from Zesty South Indian Kitchen
• Litti Chokha from Cook with Renu
• Magical Avocado Paratha from A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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Chocolate Espresso Muffins #MuffinMonday

The deep rich flavor of these chocolate espresso muffins makes them the perfect accompaniment for a hot beverage or a cold glass of milk.

Last week my husband and I were packing up the car, ready for a road trip to France when our neighbor, a retired fisherman, knocked on our door with the gift of two immense spider crabs.

I thanked him profusely then went to the kitchen to show them to my husband. There was no way we could leave them for a week, even in the refrigerator so that afternoon, I wrenched all their legs off and popped them in a Ziploc bag. Then I picked the meat from the bodies and put them in a container. The crabs would make the traveling team. 

Whenever our neighbor brings over crabs, and occasionally lobsters, my return gift is something homemade. Sometimes carrot cake which is his favorite, or jam or fudge sauce but often it’s muffins. Because muffins are easy, versatile and everyone loves them. Bake some for a neighbor or friend!

Chocolate Espresso Muffins

This recipe makes nine standard muffins. If you don’t have a nine-cup pan, just use a 12-cup one and add a little water to the empty cups so the pan heats evenly.

Ingredients

1 1/2 cups or 156g flour

1/2 cup or 100g sugar

1/4 cup or 20g cocoa

1 1/2 teaspoons instant espresso powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup or 100g semi-sweet chocolate chips plus a little extra for topping, if desired.

1/3 cup or 80ml canola oil, plus extra for greasing the muffin pan

1/3 cup + 1/4 cup or 140ml milk 

1 egg

Method

Preheat your oven to 350°F or 180°C and prepare a nine-hole muffin pan brushing or spraying the insides with oil.

In a large mixing bowl, whisk together your flour, sugar, cocoa, espresso powder, baking powder, baking soda and salt. (I did put the espresso powder but somehow missed taking a photo after!)

In another smaller bowl, whisk together your oil, milk and egg.

To help the chocolate chips remain evenly in the batter, I like to mix them around with the residual oil left in the measuring cup. It’s just enough to wet them a little so that the flour mixture sticks to them. Toss and stir. 

Mix the chocolate chips into the flour mixture and use your clean hands to separate any that are stuck together. 

Pour your wet mixture into the dry ingredients and fold until they are just combined. 

Divide the batter evenly between the holes in your oiled muffin pan. Add a few more chocolate chips to the top, if desired.  

Bake in your preheated oven for about 20-25 minutes or until the muffins are puffed up and a toothpick comes out clean when inserted in the middle. 

Remove from the oven and allow to cool for a few minutes.

Run an offset spatula or butter knife around the edges of the pans and gently turn the muffins out of the pan and cool further on a wire rack.

Enjoy!

It’s the last Monday of the month so that means it’s time for Muffin Monday. Check out the lovely muffins my blogger friends are sharing today! 

• Banana Crunch Muffins from Passion Kneaded
• Chocolate Espresso Muffins from Food Lust People Love
• Rhubarb-Ginger Muffins with Vanilla Bean Streusel from Jolene’s Recipe Journal
• Sour Cream Banana Rhubarb Muffins from A Day in the Life on the Farm
• Teff Brownie Muffins from A Messy Kitchen
• Western Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Double Apricot Jam Muffins #MuffinMonday

These are called double apricot jam muffins because they have jam in the batter and a filling of jam as well. Full of flavor, with a tender crumb!

If you were reading this space last week, you know that I made a single jar of apricot jam from dried apricots. I was very pleased with how it turned out, using it as a glaze for my cheater pain aux raisin so I decided it would be a good idea to employ it in muffins as well. 

I brought some over to my neighbor and she was delighted, as were we. The muffins are sweet but not too sweet and the little spoon of jam in the middle is a nice surprise.

Double Apricot Jam Muffins

This recipe makes about 8 muffins when using silicone muffins cups. Your output may vary if your muffin cups are larger or smaller. No buttermilk? Add 1 1/2 teaspoons of lemon juice or white vinegar to your measuring cup then pour in the milk up to the 1/2 cup or 120ml line.  

Ingredients

1 1/4 cups or 156g flour

1/4 cup or 50g sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup or 120ml buttermilk

1 egg

1/4 cup or 60ml canola or other light oil

1/2 cup or 140g apricot jam, divided

Method

Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it with oil or butter or lining it with paper muffin cups. Or use silicone liners. Mine came from Crate & Barrel and were a gift from my daughter. I love them! 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. 

In a smaller mixing bowl whisk the egg, buttermilk, oil and half of the apricot jam together. 

Pour the wet ingredients into the dry ingredient bowl. Fold to combine. Do not over mix.

Put about 1 1/2 -2 tablespoons or a scoop of the batter in each muffin cup. 

Divide the reserved apricot jam between the muffins. 

Top with the remaining batter, divided between the muffins. 

Bake the muffins in the preheated oven for 20-25 minutes or until golden and a wooden skewer comes out clean. 

Remove from the pan or silicone liners after they’ve cooled a few minutes and put them on a wire rack to cool completely before storing in an airtight container. 

Enjoy!

It's the last Monday in this short month of February so it's time for Muffin Monday! Check out the lovely muffins my blogger friends are sharing.

• Banana Blueberry Buttermilk Muffins from Jolene’s Recipe Journal
• Double Apricot Jam Muffins from Food Lust People Love
• Ginger Lime Muffins from A Messy Kitchen
• Small Batch Sourdough Muffins studded with Chocolate Caramel from A Day in the Life on the Farm

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Double Apricot Muffins!

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Blood Orange Yogurt Muffins - Small Batch #MuffinMonday

These blood orange yogurt muffins are light and tender, full of flavor from the zest and juice of my favorite seasonal citrus, blood oranges.

It’s citrus season in the northern hemisphere and a variety of choices abound, from navels to tangerines, cara cara oranges and even pomelos, but until this week, nary a blood orange. 

I am a huge fan of store apps because they allow me to check prices and make my shopping list based on availability and best value. One finally came through for me when blood oranges showed up and, bonus, with a digital coupon! 

Blood Orange Yogurt Muffins

If you don’t have blood oranges, by all means make these muffins with whatever oranges, tangerines, etc. that you do have. 

Ingredients

For 6 muffins:

Grated zest and juice of 1 blood orange (about 2 tablespoons)

1/3 cup or 66g sugar

1 cup or 125g flour

1 teaspoon baking powder

1/4 teaspoon baking soda

Good pinch salt

1/3 cup or 81g Greek yogurt

2 tablespoons milk

1 large egg, at room temperature

1/4 cup or 57g unsalted butter, melted and cooled, plus extra for greasing the pan

Optional topping:

2 tablespoons pearl sugar

2 teaspoons blood orange juice

Method

Preheat your oven to 350°F or 180°C.  Prepare your 6-cup muffin pan by buttering it or line it with paper liners.

Measure your sugar into a large mixing bowl. Zest your orange into the sugar then use a spoon to press the zest into the sugar to release the fragrant orange oil.

Add the flour, baking powder, baking soda and salt and whisk to combine.

Juice your orange.  

In another mixing bowl, whisk together the juice, yogurt, milk, egg and melted butter. Whisk till well combined.

Pour the wet ingredients into the dry ones.

Fold until just mixed through.

Divide the mixture between the muffin cups in your prepared pan.

I was trying to get a little of the blood orange color on the tops of the muffins so I quickly stirred 2 tablespoons of pearl sugar with 2 teaspoons blood orange juice and divided the pink sugar between the muffins. As you can see from the photos, the pink didn’t really show up but the pearl sugar does make a nice crunchy topping so, no regrets. 

Bake in your preheated oven for 20-25 minutes or until golden. 

Allow the muffins to cool for a few minutes then remove the muffins to a wire rack to cool completely.  

Enjoy! 

It’s the last Monday of the month, which means it’s Muffin Monday time! Check out all the lovely muffins my blogger friends are sharing today!

• Blood Orange Yogurt Muffins from Food Lust People Love
• Dried Cherry Oatmeal Muffins from Jolene's Recipe Journal
• Sourdough Cornbread Muffins from Karen's Kitchen Stories
• Spiced Cocoa Muffins from A Messy Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Blood Orange Yogurt Muffins!

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