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This recipe is a twist on a popular South Indian cup recipe. South Indian cuisine involves a lot of fermentation and the use of coconut cream and fresh coconut water. I did not ferment in this particular recipe because I used semolina and not rice flour.

I used shallot cooked with maple syrup and stuffed it into pancakes. The sweet flavor of the maple and the spicy flavor of the tamarind in the hot sauce make a wonderful combination. You can always replace it with something else. I recommend using the pancake pan to get the spherical shapes. —Shruti Jain

  • pancakes
  • 2 shallot stalks

  • 1/2 teaspoon maple syrup

  • 1 cup semolina (fine)

  • 1/2 cup yogurt

  • 1 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon oil (any kind)

  • Peanut and coconut chutney
  • 1/2 cup roasted peanuts

  • 1/2 cup grated coconut

  • 1 teaspoon of tamarind paste

  • 1 piece of green chili or red pepper

  • 2 tablespoons coconut cream

  • 1/2 teaspoon sugar

  • 1/2 teaspoon salt (start small, then add to taste)

  1. In a bowl mix semolina, yogurt, yeast and salt. Add a little water to get a pasty consistency. Keep the container in a warm place to ferment for 20-25 minutes. In a blender mix all the chutney ingredients and blend until smooth. Keep it aside.

  2. Thinly slice the white and green shallots. In a skillet, heat the shallot oil and maple syrup and a little salt; cook for 5 minutes over medium heat.

  3. Heat pancake pan and coat with oil. Put 1 tablespoon of semolina mixture, add 1/2 teaspoon of shallot and then another tablespoon on top. Repeat for the rest of the mixture.

  4. Bake for 3 to 5 minutes and then rotate the cakes with a toothpick after 5 minutes or when they are golden from the bottom. Apply a little oil if necessary. Brown on both sides before removing.

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