CHITTAPS

Chittaps are rich, soft, porous, delicious pancakes….. These are perfect accompaniment to any gravy items….. The East Indian community prepare Chittaps either with a mixture of rice flour & maida OR rice flour & wheat flour, coconut milk, egg and yeast.

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INGREDIENTS : 2 1/2 cups rice flour, 1 1/4 cups maida (white flour), 1/2 cup coconut milk, 1/2 cup sugar, salt to taste, 2tsp yeast, 1 egg, oil.

DIRECTIONS : In about 1 tbsp lukewarm water stir in yeast with a pinch of sugar…… Set aside for some time….. Mix rice flour, maida, coconut milk, sugar, salt, yeast mix and egg well….. A little water can be added, if required……Set aside to ferment for at least 2-3 hours….. Stir batter again…. If required, add little more coconut milk to get pouring consistency.20180227_142027.jpg
Heat a nonstick pan….. Lightly grease with oil…. Pour batter with a ladle on the pan, softly spread it to form a pancake……20180227_141024.jpg Cover (to retain the heat) and cook on slow fire for a minute or two…..20180227_141144.jpg Flip….. Cook uncovered for a few seconds till done…..20180227_141246.jpg One side will be light brown and the other side whitish…… Serve hot….. Continue this procedure till all the batter is used…… Goes very well with veg / non veg gravies.

NOTE : Sugar can be adjusted according to taste….. Increase coconut milk, if required, to get pouring consistency…….East Indian community use cast iron chittap pan.

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