Experimenting with food dishes is therapeutic, isn’t it? Just making a few solid changes in the recipe can turn the same food into something completely different. And when I come across a totally new recipe for some of my favourite foods, I can’t help but try them out for myself to see which version I like better. So, when our favourite gal Vidhi Doshi a.k.a. @ramenhairedgirl sent in her recipe for Baghrir, I knew I had to try cooking a Moroccan dish and this recipe was just the perfect one, to begin with. So read on to find out how you too can try this Moroccan version of pancakes at home!
1 1/2 cup fine semolina
1/4 cup maida
1/2 tsp active dry yeast
1 tbsp baking powder
4 tbsps sugar
2 tbsp butter
3 tbsp honey
Step 1: In a large bowl, add the semolina (rava), maida (APF), a pinch of salt, 1 1/2 tsp of dry yeast, baking powder, and 3-4 tbsps of sugar depending on how sweet you want it.
Step 2: Mix all of this well and then, add 2 cups of warm water slowly to this while simultaneously whisking it well. Do not add hot water because it will affect the yeast, hence it should be warm.
Step 3: Add the mixture to a blender jar and blend it for 2-3 minutes till it turns completely smooth. Then, proceed to transfer this to a bowl and keep it aside for about 5-10 minutes.
Step 4: Heat a pan and once it’s mildly hot, pour a little batter in the centre. Cook this on one side on a medium-slow flame till the bubbles start appearing on top. You only have to cook this on one side so do not flip over. Let the pancake get cooked through.
Step 5: For the sauce—melt 2 tbsp of butter in a pan and add 3 tbsp of honey to it. Mix it well till a smooth sauce forms. You’re ready to serve the pancakes warm with the warm sauce over it!
Don’t these pancakes look a lot like neer dosas? Well, they look utterly tempting and I cannot wait to try them out. What about you? Let us know what you think about this recipe in the comments below.
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