These thick South Indian pancakes can be prepared without having to wait for the batter to ferment. The sour yogurt and eno take care of the lightness without fermentation.
Ingredients
Batter: 1/2 cup oats-ground in a mixer to powder, 3/4 cup sour yogurt (kahtti dahi), 1 tsp salt, 1/4 tsp hing (asafoetida powder), i/4 tsp eno fruit salt.
Topping: 1/2 cup grated paneer, 1-2 green chilies-chopped, a few curry leaves-chopped, 1 onion-chopped, 1 tomato-chopped, 1/4 cup peas-boiled, 1/4 cup cabbage-chopped, 1/4 tsp black pepper powder, salt to taste.
Method
1. Except eno mix all ingredients of the batter together.
2. Add enough water (1/2 cup approx.) to the batter to get a thick pouring consistency. Beat well.
3. Keep the batter aside for 1/2 hour.
4. At the time of preparing oothapam, add eno and mix well.
5.Mix all ingredients of the topping together. Keep aside.
6. Heat a non-stick tawa. Put 1 tbsp oil on it and then wipe with a potato or onion cut into half.
7.Mix the batter well. Keeping the gas on low flame, pour 1 small karchhi, keeping it slightly thick. Make 3-4 small rounds on the tawa.
8. Sprinkle a little topping on wach and pour 2 tsp oil on the sides. Press the topping a little with a potato masher or spoon. Keep on low heat for a few seconds.
9. After the edges turn golden and the underside is cooked, turn the side carefully.
10. Remove from tawa after the other side also gets cooked and the onions turn a little brown.
11. Serve hot with coconut chutney or tomato ketchup.
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