Recipe - Instant Fruit Sorbet

1 cup Fine soji; (semolina)
1 cup Thick buttermilk; up to 1
1/2
3 Green chillies finely
chopped
One half cup Vegetables as per choice
finely chopped; (carrot,
beans,
; spinach, onion,
; capsicum, cabbage,
; etc. )
One fourth teaspoon Baking soda
3 tablespoon Oil; (3 to 4)
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
Salt to taste

Mix all ingredients, except soda and oil.

Make a thickish batter, adding buttermilk accordingly.

Keep aside for 30 minutes.

Now gently mix in soda.

Put a medium heavy saucepan or kadai to heat.

Put One half tablespoon oil in pan, add very few of both seeds.

Allow to splutter. Pour 1ladleful batter in oil.

Cover and allow to cook on very low.

When the base turns crisp and golden brown, flip over.

Allow other side to become crisp.

Serve hot with green chutney or sauce.

Repeat with remaining batter.

If many are required at a time, use more than one stoves and pans.

Or use the paddu tava. (It is a thick iron griddle with cup depressions
like muffin trays.)

Making time: 30 minutes (excluding soaking time)

Makes: 78 handvo cakes

Shelflife: Batter can be stored for few hours, add soda and use as
required.

Variation: Grind a handful of green peas and spinach leaves and add to
batter to give a green colour to the cakes.

Note:

See that the cakes are made in a heavy pan on low flame or in a good
nonstick one. Other wise the bottom will tend to stick. Also, make sure the
base is well golden before flipping over. If it is not done then it will
not come out easily.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.