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.
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.
#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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