This is an amazing appetizer that's quick and sure to impress your guests!
INGREDIENTS:
2 Cups Semolina Flour (Fine Grain)
1 Cup Greek Yogurt (Plain)
1/2 Cup Water
1 Cup Shredded Carrots
1 Cup Shredded Cabbage
1/2 Cup Chopped Cilantro
1 Green Chilli - Finely Chopped
1 tsp Salt
1/2 tsp Red Chilli Powder (Optional)
1 tsp Baking Soda (or Eno)
1/2 tsp lemon juice (or Eno)
Canola Oil
RECIPE:
1. Mix in the semolina, yogurt and water and let sit for 30 minutes.
2. Mix in the carrots, cabbage, cilantro, chilli, salt and red chilli powder.
3. Stir the baking soda and lemon juice together and immediately mix in the batter. (Or, you can use Eno and a little water instead).
4. Heat a flat griddle and add a few drops of oil.
5. Add spoonfuls of batter into small rounds and flatten with the back of an oiled spoon.
6. Lightly brown both sides until crispy.
7. Serve hot with coconut chutney or sweet chilli sauce. Enjoy!
INGREDIENTS:
2 Cups Semolina Flour (Fine Grain)
1 Cup Greek Yogurt (Plain)
1/2 Cup Water
1 Cup Shredded Carrots
1 Cup Shredded Cabbage
1/2 Cup Chopped Cilantro
1 Green Chilli - Finely Chopped
1 tsp Salt
1/2 tsp Red Chilli Powder (Optional)
1 tsp Baking Soda (or Eno)
1/2 tsp lemon juice (or Eno)
Canola Oil
RECIPE:
1. Mix in the semolina, yogurt and water and let sit for 30 minutes.
2. Mix in the carrots, cabbage, cilantro, chilli, salt and red chilli powder.
3. Stir the baking soda and lemon juice together and immediately mix in the batter. (Or, you can use Eno and a little water instead).
4. Heat a flat griddle and add a few drops of oil.
5. Add spoonfuls of batter into small rounds and flatten with the back of an oiled spoon.
6. Lightly brown both sides until crispy.
7. Serve hot with coconut chutney or sweet chilli sauce. Enjoy!
1 comment:
Hi I tried making these, they did not come out round, they were more oval, but they looked nice and colorful and tasted really good. Especially with the coconut chutney. Will definitely make these again! Please post more recipes like this.
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