Mix 50% flour and 50% carob powder, add some baking powder, a little cinnamon and nutmeg. Whisk. Pour in coconut milk, enough to obtain a creamy batter. Let 10 minutes.
Heat a pan, pass a little oil. On medium heat, pour batter to get 2 mm of thickness. Cover. When the lid is hot, pass on low heat.
Done !
One side has lots of holes.
With a coconut milk café au lait.
They are delicious with a little raspberry jam, and coconut cream.
Another version of the Indian pancake. I had soaked enough grains for 2 batches.
That was the occasion to cook these long red peppers. They are not hot at all.
Same process as the previous green dosas. I’ve added a whole red chili (minus stalk and seeds), a little minced onion, garlic, ginger and some masala spice mix.
Okra.
Scramble tofu with basil, black pepper and salt.
Goya bitter cucumber.
I made coffee jelly (with agar).
Served as dessert, sprinkle with cinnamon and nutmeg.
That’s a casual way to make a snack okonomiyaki at home.
Just make crepes, and garnish them with okonomiyaki toppings : kezuriboshi (dry fish flakes), aonori seaweed, negi leek and beni-shoga (pickled ginger). You can also use sakura-ebi (small dried shrimps). And you can skip any that you don’t want, of course.
It’s freely adapted from this recipe gottsuo-yaki. The author says that her grandmother was making this for children and she was wrapping it in a piece of paper so the kids could take it away to go play.
The crepe : blend or whip 1/2 cup of flour, 3/4 cup of water to get a thick liquid. Adjust quantities. Add a pinch of salt. And a handful of cut negi leeks (the white part).
These negi, Japanese Spring onion, leeks, scallions… are never far away from a Japanese kitchen.
Make a small thick crepe.
Garnish and drizzle shoyu (soy sauce).
Well here, I put a pile of crepes, to be garnished on the table.
The “take out” style is to paint the top of the crepe with shoyu in the pan, garnish and fold, so the sauce is all inside.
Many greens for this lunch okonomiyaki. OK, I admit it, that was a way to empty the veggie box in my fridge. And the result was delicious.
About the veggieful Japanese hot-plate specialty, recipes, etc :
Les okonomiyakis gourmands (compilation, click here)
Of course, it is base on shred cabbage. Lots of it in the batter. I’ve added an egg too.
Onions, green peppers and avocado stir-fried together make the filling. It’s original, but that works perfectly.
I’ve painted the top with shoyu (soy sauce, thickened with potato starch). Then aonori sea weed flakes, dry bonito flakes, shichimi-togarashi (7 spice mix) and negi leeks…
Ellooow ! It’s breakfa.. brun…lunc… well, it’s time to eat !
It’s a simple buckwheat flour pancake.
I invested in bear pan. That costed 50 yen !
Strawberry is this season’s make-up. Try it quickly before Lady Gaga steals the idea.
The pineapple outfit will be in all collections… next year.
For more, click here (on text) :
GOURMANDE in OSAKA 