Food Cookbook Yummy Rice and Coconut Pancake
Through this food cookbook post we will provide you the Recipe of Yel Adai which is a delicious Rice & Coconut Pancake. We all know very well that a Pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies. The pancake’s shape and structure varies worldwide. In Britain, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used. American pancakes are similar to Scotch pancakes or drop scones. A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used. Pancakes in the Horn of Africa are known as injera. Injera is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally, it is made out of teff flour and is a national dish in Ethiopia and Eritrea. Canjeero, also known as lahooh or lahoh, is a similar kind of flatbread eaten in Somalia and Yemen. In Eritrea and Ethiopia, injera are usually served with one or more stews known as wat or with salads or with other injera. The right hand is used to tear small pieces from the injera to use to pick up and eat the stews or salads. The injera under these stews soaks up juices and flavours and, after the stews and salads are finished, is also consumed. Injera thus acts simultaneously as food, eating utensil and plate. When the “tablecloth” formed by the injera is finished, the meal is over. Lahoh is a pancake-like bread originating in Somalia, Djibouti and Yemen. It is often eaten along with honey, ghee and tea. During lunch, lahoh is sometimes consumed with curry, soup or stew. In Kenya, pancakes are eaten for breakfast as an alternative to bread. They are served plain with the sugar already added to the batter to sweeten them. Kenyan pancakes are similar to English pancakes and French crepes. India has many styles of pancake. Variations range from their taste to the main ingredient used. All are made without the use of added raising agents. Pancakes prepared using a north Indian cooking style are known as cheela. Sweet cheela are made using sugar or jaggery with a wheat flour-based batter. North Indian salty pancakes are made using batter prepared from gram flour or green gram paste and are sometimes garnished with paneer, a cottage-style cheese. Dosa, appam, neer dosa and uttapam are pancakes made in a south Indian cooking style. They are prepared by fermenting rice batter and split-skinned urad bean blended with water. Meetha pooda – sweet pancakes often eaten with pickles and chutney – are a common breakfast food item in the Punjab. Most of the pitha in Assam are types of pancakes served on occasions such as Bihu festivals. The Bengali semi-sweet pancake pati-shapta is stuffed with grated coconut or thickened milk. In Western India, the multi-grain thalipeeth is popular. In Goa, a traditional crêpe-like pancake known as alebele or alle belle is eaten at tea-time. It is usually filled with jaggery and coconut. In Eastern India, malpuas are sometimes prepared in the form of pancakes. In Austria, the Czech Republic, and Slovakia, pancakes are called palatschinke, palačinka and palacinka, respectively. Kaiserschmarrn is an Austrian pancake including raisins, almonds, apple jam or small pieces of apple, split into pieces, and sprinkled with powdered sugar. In Romania, they are called clătită. In countries of former Yugoslavia, they are called palačinka. In these languages, the word derives from the Latin placenta, meaning “cake”. These pancakes are thin and filled with apricot, plum, lingonberry, apple or strawberry jam, chocolate sauce, or hazelnut spread. Eurokrem, Nutella, and Lino-Lada fillings are favourite among the younger population. A traditional version includes filling pancakes with cheese, pouring yoghurt over them, and then baking in an oven. Greek pancakes are called tiganites and are popular across Greece and Cyprus. They are slightly thicker than crêpes and can be sweet or savoury. Their main ingredients are flour, olive oil or butter, milk and eggs. They are usually drizzled with honey and cinnamon, and sometimes topped with cheese, nuts, fruits or vegetables. Various small shops in Cyprus called creperies sell crepes, either savoury or sweet varieties. Tiganites can be served for breakfast or dessert, and in some places like Corfu, patras are customarily served in the feast days of Saint Spyridon and Saint Andrew. In Cyprus the pancake recipe is used for a similar dish such as Genoese canelloni – ground meat with tomato sauce, cheese, and sometimes bechamel sauce – instead of the traditional cannelloni dried pasta sold at supermarkets. Bannock is common to virtually all North America’s first peoples. The European version was traditionally made of oatmeal. The bannock of Aboriginal people was made of corn, nut meal and plant bulb meal. Each region had its own variation of flour and fruit. Today, bannock is most often deep-fried, pan-fried and oven-baked. Johnnycake is a cornmeal flatbread that was an early American staple food, and is still eaten in the West Indies and Bermuda. The modern johnnycake is stereotypically identified with today’s Rhode Island foods, though they are a cultural staple in all of the northern US. A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and frequently lightly sweetened. Yaniqueques or yanikeke are a Dominican Republic version of the johnnycake. They are a fried bread rather than a pancake, and are a popular beach food. Sourdough was used by prospectors and pioneers to make pancakes without having to buy yeast. Prospectors would carry a pot of sourdough to make pancakes and bread, as it could last indefinitely, needing only flour and water to replenish it. Sourdough pancakes are now a particular specialty in Alaska. A silver dollar pancake refers to a pancake about two to three inches in diameter, or just a bit bigger than the pre-1979 silver dollar coins in the United States. This is usually made by frying a small spoonful of the same batter as any other pancake. One serving usually consists of five to ten silver dollar pancakes. German pancakes or Dutch baby pancakes served in American pancake houses are bowl-shaped. They are eaten with lemons and powdered sugar, jam, or caramelized apples, as well as fritters. A David Eyre’s pancake is a variation on the German pancake named for the American writer and editor David W. Eyre. Toutons are small, tall pancakes traditional in Newfoundland. They are usually served with dark molasses.
8 Banana Leaves cut into 4″ square
500 Gm Jaggery
5 Cup Rice wash soaked for 20-30 minutes
10 Gm Green Cardamom
Salt as need
5 Cup Water
300 Gm Clarified Butter
500 Gm Grated Coconut
First we prepare the jaggery syrup by boiling the Water & Jaggery. Stir very well. Remove the scum from time to time. Cook till the syrup is reduced to 1/4th. Add the Coconut. Cook for 10-15 minutes more. Stir in the Clarified Butter reserving about 50 Gm. Grind the rice with sufficient water to make a batter of dropping consistency. Add the Salt & Green Cardamom Seeds. Simmer the remaining clarified butter over the banana leaves. Place them over hot plates over the banana leaves. Spread the jaggery mixture & fold in the shape of an envelope. Steam them for 30-40 minutes. Serve or eat cold or hot as need.