Indian pancake with coconut curry dipping sauce

Ingredients

-For pancakes

1 cup semolina

1/2 cup yogurt ( I recommend Fage )

3/4 cup water

1/2 teaspoon salt

1/2 medium onion / finely cut

1/2 tomato / finely cut

1 fresh green chili / finely cut

1/2 teaspoon mustard seeds (optional)

  

Method

1. Mix Semolina, yogurt, water and salt. Set aside an hour.

2. Add onion, tomato and green chili.

3. Heat oil in a pan with midium heat. Add mustard seeds.

4. When mustard seeds start to pop, add semolina mixture and make it a flat circle shape.

5. When the one side turns golden brown, flip and add 1 teaspoonful oil.

6. Cook until both sides turn golden brown.

Ingredients

-For dipping sauce

3/4 cup coconut milk

2 cups water

3 tablespoon butter

3 cloves of garlic / chopped

1/2 medium onion / finely cut

1 tomato / finely cut

1 teaspoon maple syrup

1 small bundle fresh coriander

●1 teaspoon coriander

●1 teaspoon cumin powder

●1/2 teaspoon turmeric powder

●1/2 teaspoon clove powder

1/2 teaspoon salt

Method

1. Put ● spices into a pan and fry without oil untill it gets brown. Set aside.

2. Melt butter in a pan. Add garlic and onion. Saute with medium low heat.

3. When onion turns golden brown, add tomato. Saute it until tomato gets soft.

4. Add (1) spices and salt. Saute about 2 minutes.

5. Add coconut milk, water and maple syrup. After it boils, cook about 15 minutes with low heat.

6. Before serving, add fresh coriander and garnish.