Vegan Scallion Pancakes (Cong You Bing) - Chinese#BreadBakers

Green onion pancakes (Cong You Bing) are a breakfast and snack staple in China and Taiwan. The green onion, also called the scallion or spring onion. This green onion an herb that’s indispensable in Chinese cooking. A scallion pancake is a Chinese savory, unleavened flatbread/pancake with oil and minced scallions (tender green onions).

Unlike the Western pancakes, this is made with dough instead of batter. The end result is a flaky flatbread. Pan frying the pancakes releases the aroma from the green onion and makes them irresistible.
Hot water is used to gelatinize some of the gluten in the flour making a soft flaky pancake. Scallion pancakes are also a street food of China. Though these are called scallion pancakes, they are actually more of a flatbread than a pancake. Made from unleavened/non yeasted dough that’s rolled into layers (like parathas ) with scallions and fried in sesame or peanut oil, they’re crisp and flaky on the outside with a soft, chewy center. To give it a healthy twist I have used half whole wheat flour.

These can be had without any dipping sauce, but, we enjoyed it with Sweet Chili Sauce.
Makes 4 pancakes
Ingredients
For the Dough
4 Teaspoons Sesame oil
1 Cup All Purpose flour
1 Cup Whole Wheat flour
¾ Cup Hot Water
½ Teaspoon Salt
For The Filling
6 - 7 Scallions /Spring Onions - finely chopped
½ Teaspoon Salt
Vegetable or Sesame oil as required

Method

In a bowl, add the flour, salt and boiling water. Mix it with a spoon on until the dough comes together. Take the dough on to a work surface, knead until the dough is smooth and not super sticky. Cover the bowl with a damp towel and let the dough rest for at least 30 minutes.

Chop the scallions finely, keep them aside.

On a well floured surface, cut the dough into 4 equal-sized pieces. Shape each piece into a round ball.

Using plenty of flour to keep the dough from sticking, roll one of the balls out into an a big circle. Brush just a teaspoon of sesame oil onto the dough and use a pastry brush to spread it around evenly.

Evenly distribute a little of the chopped scallions on top of the dough and then sprinkle with a pinch of sea salt.

Roll the dough as if you're making flaky parathas / cinnamon rolls. 

Then hold the two ends of the rolls and lightly tap it on the work surface to stretch it a little longer.

Wrap the rolled dough around itself so it looks like a snail shell/coil, pinching the ends.

Flatten out the coil with your hand and roll out to a thick circle. 

If you want your pancake to have more crunchy surface area you can roll it out thinner, but in doing this the layers in the dough you just created will fuse together and start breaking at the edges. So the pancakes should be a little thick. Repeat the same method with the rest of the dough to make the pancakes.

Heat a a heavy bottomed frying pan over medium low heat with a tablespoon of oil. 

When the oil is hot, place the pancake on it and let is cook until just brown spots start to appear on the bottom side, then flip and fry the other side for another few minutes or until golden spots appear on it. 

Keep flipping and pressing the pancake till it's golden on both sides, smear a little oil as your are flipping, to gets a nice golden crust on top. 

Be careful not to have the heat too high, otherwise the scallion pancake will burn before it cooks through. Fry the rest of the pancakes, by adding another tablespoon of oil to both sides of the pancake. As the scallion pancakes are cooked, transfer them to a paper towel lined to drain any excess oil. 

They are all ready, serve hot. 

Serve hot with a little bit of soy sauce or Hot chili sauce or sweet chili sauce and a some chopped scallions to either of the sauces you choose to enjoy it with.

Labels: Appetizer, Breakfast, Chinese, Pancakes, Scallions, Street food, Flatbread, Asian Cuisine, China

For Bread bake this month our host Wendy Klik asked us to share our favorite Chinese Bread recipes. 

• Chinese Buffet Style Donuts by Palatable Pastime
• Cocktail Buns by Zesty South Indian Kitchen 
• Hua Juan (Scallion Flower Rolls) by Magical Ingredients.
• Jujube Mantou by A Messy Kitchen 
• Nai Nai's Pork Bao by Culinary Adventures with Camilla 
• Pan Fried Pork and Scallion Buns (Sheng Jian Bao) by Karen’s Kitchen Stories 
• Scallion Flatbread by A Day in the Life on the Farm 
• Tiger Biting Pig Buns - Lǎohǔ Yǎo Zhū Bāozi by Food Lust People Love 
• Vegan Scallion Pancakes (Cong You Bing) by Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.  

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Maple Pancakes

These delicious pancakes are light and moist.  The pancake texture soft and spongy. Quick and easy to make must try these.

Serves 2

Makes 6 Panckes

Ingredients
1 Cup All-purpose flour
1.1/2 Teaspoons Baking powder
1/4 Teaspoon Salt

1/2 Teaspoon Level Baking Soda
1 Egg
1 Cup Milk
1 Tablespoons Melted Butter
1 Tablespoon Maple Syrup or Sugar
For Serving Maple syrup as required

Method

In a  bowl, combine the flour, baking powder, soda and salt. In another bowl, combine the egg, milk, oil and syrup, stir into dry ingredients just until blended and smooth.

Pour a ladle full of batter onto a lightly greased hot pan on medium high flame and cover it with a lid for 2  minutes, you will see bubbles form on top of pancakes.  After that take off the lid reduce the flame to medium low and  flip the pancake.  Cook until this side is golden brown . 

Serve with additional syrup. 

Enjoy a delicious and filling breakfast.

Labels : Pancakes, Maple Syrup, Breakfast

Oats & Split Green Moong Chillas/Pancakes#Foodieextravaganza

A Happy and Prosperous New Year to all my friends.
The month of December was only parties, weddings etc..
enjoyed food and drinks to the hilt. Now it's  time to start a healthy life style, hope I can maintain this. 

Starting 2019 with a healthy breakfast dish for Foodie Extravaganza. Since the theme for this month is Oatmeal, our host is Wendy Klik . Made these fabulous, healthy pancakes that are high in protein, low in calories and filling.
.
Ingredients
1 Cup Split Green Moong Dal
1 Cup Oats
3 Big Cloves Garlic
2 Green Chillies
½ Teaspoon Grated Ginger
1/3 Cup Rice Flour - * see notes
Salt to taste
Water as required

For garnishing
Grated Cheese or Cottage Cheese - optional
Chutney or Sauce for Serving
Method 

Wash and soak the split moong dal overnight or for at least 4 hours. 
Drain the water and then grind it with rest of the ingredients using water just necessary to make a coarse paste. 

This batter should be thicker than a pancake batter.

 Heat a pancake pan and brush it with oil, take a ladle full of batter spread it into a thin chilla / pancake. Drizzle little oil on it. 

When it cooks it one side then flip it and cook for a minute ( this is optional). 

Fold it into a triangle and serve with chutney or sauce . Garnish with grated cheese.

These were fabulous, healthy and are high in protein.

My Notes
If you do not have rice flour at hand then soak 2 tablespoons heaped of rice grains along with the dal.
Do not brush too much of oil on to pan or else you will not be able to spread the batter.

Labels : Pancakes, Chillas,Crepes, Oats, Vegan, Gluten free, Breakfast, Brunch, Healthy, Foodie Extravaganza Party, Split Green Moong
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
See all the other recipes for today's Foodie Extravaganza

Apple Banana Smoothie from Caroline's Cooking
Coconut & Banana Oat Pancakes from Faith, Hope, Love, & Luck Survive Despite aWhiskered Accomplice
Irish Oatmeal Brulee from Jolene's Recipe Journal
Oatmeal Crusted Chicken Strips from A Day in the Life on the Farm
Oats & Split Green Moong Chillas/Pancakes from Sneha's Recipe
Old Fashioned Oatmeal Bread from Karen's Kitchen Stories
Pumpkin Oatmeal from Making Miracles
Quick Cook Cheesy Bacon Oatmeal from Food Lust People Love

Besan Ka Cheela / Gramflour Crepes / Dosa - Gluten Free & Vegan

Besan Cheelas are simple spiced gram flour pancakes from Indian cuisine. Cheelas / Crepes or Pancakes  of chickpea flour are know as Besan ka cheela/Gramflour crepes/Kadalamaavu Dosai.

Isn't it interesting that crepes / pancakes in India are referred to as, cheela's in Gujarat, Rajasthan and in the North and in the South they are call it dosai or dosa, since it's very similar to dosa only the names are different . But unlike the South Indian dosa,  there is no soaking of grains,  grinding and fermentation process.  This is an instant cheela / dosa recipe.

This is a simple and instant crepe/ pancake. Since it's made to chickpea flour in the south is called Kadalamaavu, hence it's Kadalmaavu Dosai. Its quick and very easy to make and can be made with readily available ingredients in your kitchen pantry. Cheela's can be enjoyed with a chutney or ketchup or any sauce of your choice.  It's quick and easy to make Indian breakfast or great evening snack accompanied with a cup of tea or coffee.

Ingredients
1 Cup Besan

2 Tablespoon Rice flour
3/4 Teaspoon Chilly powder
1/4 tsp Turmeric powder
A pinch of Baking soda
A pinch Asafoetida

1 Green chilly  - finely chopped 
Salt to taste
2 Tablespoon Coriander leaves - finely chopped
1 Spring Onion - finely chopped
1 Tomato - deseeded, finely chopped
Oil as required

Method 

Take all the dry ingredients in a bowl, to this add the chopped coriander leaves, green chilly, the spring  onion and tomato together and and mash it lightly with your hand. Gradually add water and mix it to a slightly thin batter (The batter should not be too watery or thick).

Keep the dosa griddle on a medium flame, grease it with a teaspoon of oil. Pour the batter in the center and spread it. Drizzle a teaspoon of oil and cook it for a minute.Now flip the dosa to the other side and cook it for a minute, add another tsp of oil. Remove it from the griddle.

Serve it immediately with coriander or mint chutney. 

My Notes

One important point while preparing this, it should be cooked in low medium flame until it becomes slightly crispy. Otherwise, you will get the raw taste of besan which you will not like.

These  should be served hot and crisp. 
Labels : Pancakes, Crepes, Dosa, Chickpea flour,Rice flour, Gluten free, Vegan, South Indian, Breads, Breakfast, Healthy, Instant Mixes

Soft & Spongy Poha Dosas #BreadBakers

This month Bread Bakers are celebrating Pancakes, our host is, Wendy . 

Today is Pancake or Fat Tuesday – which is also known as Pancake Day. Pancake Day is celebrated a day before Ash Wednesday.  A day when Christians begin their Lenten Season. I,  remember when we were young, during lent no sweets  or meat dishes used to made or eaten, now of course these are not strictly followed. 

We East Indians also call this day Introz Day , with pancakes a dish of liver or meat  is also prepared, since after this day no meat or sweets are eaten, during lent,  which is still  observed by majority  East Indians.

Already posted a Eggless & Vegan Pancakes  recipe, decided to make something different. Made these soft and spongy Poha / Beaten Rice Dosas.  These are made for breakfast and served with Fresh Tender Coconut Meat Chutney.

Ingredients

2 Cup Idli Rawa
1 Cup Level Poha / Beaten Rice
½ Teaspoon Fenugreek seeds
200 Grams Fresh Yogurt
3 Cups Water
¼ Teaspoon Soda - bi - carb
Salt to taste
For the Fresh Tender Coconut Meat Chutney
1 Tender Coconut Meat
2 Green Chillies
2 Tablespoons Fresh Yogurt
½ Teaspoon Cumin seeds
¼ Teaspoon Salt
A Handful of Coriander Leaves
A few Mint leaves

Method
Make Buttermilk by churning the yogurt and water together.
Soak the idli rawa and fenugreek seeds iin buttermilk. Keep it covered for 4 - 5 hours.
Soak the poha in buttermilk also in a another bowl. Keep it covered for 4 - 5 hours.

First grind Poha buttermilk to a fine paste and then add rawa and grind and run it for just a minute.  This batter should be a little coarse. Allow to ferment overnight. The next morning, add salt and soda, mix well. Keep it aside for 10 minutes.

Heat a cast iron pan or a non stick pan. Brush it with oil.

Pour  ladles of batter and do not spread the batter . 

Cover with a lid and let is cook on medium low flame for 2 to 3 minutes. 

Take off the lid and sprinkle oil all over the it and the sides.

Now flip it if you wish, I did it. Cook for just for a minute or two till light golden spots appear. 

Take it on to a serving plate. Likewise prepare the rest of the dosas.

In the meanwhile as the dosas are being made, lets make our chutney.

Add all the ingredients into a small chutney jar and grind to a fine paste using no water, if necessary add a teaspoon or more of yogurt. It done so simple .. ins't it ! 

Pour this into a serving bowl and enjoy with soft and spongy dosas.

My Notes

There is no urad dal in this dosa. The fermentation is of this batter is the butter milk. So do not discard the buttermilk whiles grinding. If you find that the butter milk is not sufficient for soaking or grinding add little more water.

Four Pillars of Faith go into making of Pancakes today:
Egg for creation
Flour for sustenance of life
Milk for Purity
Salt for wholesomeness
Happy Pancake Tuesday

Labels :  Bread Bakers, Breakfast, Chutneys & Dips, Dosa, Gluten free, Idli Rawa, Poha, South Indian, Vegan, Pancakes, 

#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.

Aebleskivers by All That's Left Are The Crumbs
Apam Balik by I Camp in My Kitchen
Blueberry Lemon Dutch Baby Pancake by Spill the Spices
Brazilian Tapioca Pancakes by Herbivore Cucina
Chocolate Buckwheat Pancakes by Ambrosia
Eggless Chocolate Chip Pancake by Seduce Your Tastebuds
German Pancake with Easy Fruit Compote by A Day in the Life on the Farm
Gluten Free Aebleskiver by Gayathri's Cook Spot
Hoppers by Mayuri’s Jikoni
Hotteok by Sara's Tasty Buds
Instant Multigrain Dosa by Sizzling Tastebuds
Japanese Pancakes by Karen's Kitchen Stories
Kuih Dadar - Bujang Dalam Selimut - Asian Stuffed Pandan Pancakes by The Schizo Chef
Moo Shu Pancakes by Food Lust People Love
Soft and Spongy Poha Dosas by Sneha's Recipe
Swedish Pancakes by Hostess At Heart
Syrniki by The Mad Scientist's Kitchen
Vegan Red Velvet Pancakes by Cook’s Hideout