Easy recipe for pancakes made with homemade oat flour, ripe bananas and eggs. Flavoured with cardamom. Recipe with step by step pictures.
Over ripe bananas is always a thing at my place as my banana obsessed husband always buys more than we need. I usually make banana bread , unniyappam or kongunad style pazha kajjayam. Most of the time I freeze it for using later. This time, I tried glutenfree banana pancakes made with oatmeal. It was a huge success and my son and husband are on a happy banana overload. I made it glutenfree and used homemade oat flour for this recipe. Its a very simple recipe and uses no fancy ingredients. I flavoured the pancakes with cardamom powder. I think banana and cardamom pairs very well and together it makes a very South Indianish affair. You may call it banana oatmeal appam if you want. If you do not want to use the ripe bananas right away, peel the skin and freeze them in zip tote bags. Before using, thaw the bananas and use them in the recipe. Works perfectly every time.
Here is how to do Oatmeal banana pancakes.
I have used over ripe Indian yelakki bananas for the recipe. I have used 6 bananas. Each banana is about two inches long. These bananas are very small and really sweet. If using robusta bananas / regular american bananas, use two to three bananas for the recipe. Its perfectly fine if the banana quantity is a little more or a little less. It works.
Making homemade oat flour. Measure 1.5 cups of regular rolled oats and grind it to a fine powder in a mixie. Add it to a bowl. I prefer using rolled oats as the texture of the pancakes comes better when compared with instant oats or quick cooking oats.
In a mixie, blend the bananas. No need to add any water. Just blend the bananas and add it to the bowl. Also blend two eggs in the same mixie and add it to the bowl. The eggs really helps in binding the ingredients and makes the pan cakes very fluffy. You can omit the eggs if you want to but the texture wont be the same. So please do not ask me what the replacement for egg is.
Add one third cup of cane sugar to a mixie. Jaggery, raw sugar, plain sugar, coconut sugar all works. Use whatever you have on hand. Grind the sugar with 200 ml water and add it to the bowl.
Note: one third cup of sugar is about 16 teaspoons. This recipe makes about 20 small (1.5 inch) mini pancakes and serves 4. So each person gets a little more than a tablespoon of sugar in this meal. If you are counting your sugar intake or on a diet, reduce the sugar by half. You can even totally omit it and its fine.
Now add half a teaspoon of ground cardamom powder. Make it to a fine powder. Mortar and pestle works best. Add in half teaspoon of salt and half a teaspoon of baking powder.
Mix well. Add little water at a time while mixing. The consistency of the batter should be flowing and not too thick. More in line with the consistency of dosa batter.
Once the batter is mixed, we will need to do the pancakes immediately else it wont be very fluffy. Heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat. I use an old ladle for easy portioning and to keep it nice and round. Sprinkle oil on the pancakes.
Cover the griddle with a lid. Let the pancakes cook in a medium heat for a minute. High heat will burn the pancakes. So always medium heat. Flip once and let it cook on the other side for 30-40 seconds.
The pancakes come really fluffy and tasty.
I like to serve this pancakes plain. You dont even need any syrup for this pancake. If you are feeling fancy, top with butter and maple syrup, as desired. “I don’t have to tell you I love you. I fed you pancakes.”
1.5 cups rolled oats 6 yelakki bananas or 2 – 3 robusta bananas 2 eggs 1/3 cup cane sugar or jaggery 1/2 teaspoon ground cardamom powder 1/2 teaspoon salt 1/2 teaspoon baking powder
200 ml water
oil / clarified butter for greasing the skillet
Measure 1.5 cups of regular rolled oats and grind it to a fine powder in a mixie. Add it to a bowl. In a mixie, blend the bananas. No need to add any water. Just blend the bananas and add it to the bowl. Also blend two eggs in the same mixie and add it to the bowl. Add one third cup of cane sugar to a mixie. Grind the sugar with 200 ml water and add it to the bowl. Now add half a teaspoon of ground cardamom powder. Make it to a fine powder. Mortar and pestle works best. Add in half teaspoon of salt and half a teaspoon of baking powder. Mix well. Add little water at a time while mixing. The consistency of the batter should be flowing and not too thick. More in line with the consistency of dosa batter. Once the batter is mixed, we will need to do the pancakes immediately else it wont be very fluffy. Heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat. I use an old ladle for easy portioning and to keep it nice and round. Sprinkle oil on the pancakes. Cover the griddle with a lid. Let the pancakes cook in a medium heat for a minute. High heat will burn the pancakes. So always medium heat. Flip once and let it cook on the other side for 30-40 seconds. Repeat with the remaining batter. Serve hot.
Notes
You can omit the eggs if you want to but the texture wont be the same.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
1.5 cups rolled oats 6 yelakki bananas or 2 – 3 robusta bananas 2 eggs 1/3 cup cane sugar or jaggery 1/2 teaspoon ground cardamom powder 1/2 teaspoon salt 1/2 teaspoon baking powder
200 ml water
oil / clarified butter for greasing the skillet
Measure 1.5 cups of regular rolled oats and grind it to a fine powder in a mixie. Add it to a bowl. In a mixie, blend the bananas. No need to add any water. Just blend the bananas and add it to the bowl. Also blend two eggs in the same mixie and add it to the bowl. Add one third cup of cane sugar to a mixie. Grind the sugar with 200 ml water and add it to the bowl. Now add half a teaspoon of ground cardamom powder. Make it to a fine powder. Mortar and pestle works best. Add in half teaspoon of salt and half a teaspoon of baking powder. Mix well. Add little water at a time while mixing. The consistency of the batter should be flowing and not too thick. More in line with the consistency of dosa batter. Once the batter is mixed, we will need to do the pancakes immediately else it wont be very fluffy. Heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat. I use an old ladle for easy portioning and to keep it nice and round. Sprinkle oil on the pancakes. Cover the griddle with a lid. Let the pancakes cook in a medium heat for a minute. High heat will burn the pancakes. So always medium heat. Flip once and let it cook on the other side for 30-40 seconds. Repeat with the remaining batter. Serve hot.
Notes
You can omit the eggs if you want to but the texture wont be the same.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/oatmeal-banana-pancakes-glutenfree/
Recipe for Bengaluru darshini hotel style sweet sambar. Karnataka restaurant style sambar with step by step pictures.
I think this might be the most debatable post I have ever written. While the sentiment on the TN vs KA sambar runs very high in my family as is the case with many Tamil people who have settled in Bangalore, I have a confession to make. My son so loves Bengaluru sweet sambar. He likes it more than the Tamil style sambar any day. There, I said it. Every weekend after his game practice, he would get his fix of darshini idli with sambar (idli sambar dippu) on his way back home. Now that we are in a lock down due to corona and its been more than a couple of months since his last sweet sambar outing, he has been asking me to make his favorite, the darshini style sweet sambar. While I had tried so many recipes before over the years, none had come to satisfy him. Then this happened. I have the habit of reading cookbooks on kindle for bedtime. One day, while casually browsing, I found this recipe on the book, Tiffin. The author, Rukmini Srinivas spent a good amount of time in Bengaluru and the recipe for the sambar was so different. It had cinnamon as an ingredient and it intrigued me as I knew that one ingredient that was so unique to Bengaluru sambar was the usage of cinnamon. Have you ever looked at the ingredients of Maiyas or MTR sambar powder? Cinnamon is their secret. The recipe also had tomato puree. The usage of tomato puree is not very traditional in Tamil style sambar. I immediately knew that I had to try it. I am so glad I did the sambar. After a couple of tries, I have slightly changed the recipe a little and I should say that my son has given his final thumbs up. He says that this is the only sambar that I should be making at home from here on. Now, that is a huge ask since me and my husband have a lot to think about. I dont think we are there yet. Currently I am happy that he got his idli sambar fix. The secret of darshini sambar is the flavour of cinnamon and the lavish use of jaggery and sugar that makes this sambar very unique. Now if you know someone who craves Bengaluru darshini hotel style sambar, then go ahead and make it for them. P.S: Dear Tamil people, please do not judge my son. Maybe someday he will appreciate the truly delicious Tamil style sambar. Till then, Bengaluru wins big time:)
இந்த சாம்பாரை பற்றி அவதூறு பேசினால் அவர்களுக்கு எல்லாம் கும்பி பாகம் தண்டனை இல்லை பழுக்க காய்ச்சின கம்பி பாகம் தண்டனை!!!
Products used in this recipe Heavy Duty Mixie https://amzn.to/3DHtSIC Triply kadai with lid https://amzn.to/3BHcqUd 3 liter stainless steel pressure cooker https://amzn.to/3DFCeRb Here is the video of how to make Bengaluru darshini hotel style sweet sambar.
Here is how to make Bengaluru darshini hotel style sweet sambar.
Main Prep Wash and soak half a cup of toor dal in 1.5 cups of water for 20 minutes. Pressure cook the dal with the water for 6 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Use the back of the tumbler to mash the dal. Set the dal aside to a bowl. Add in the drumsticks. Add one cup of water. Cook for 2-3 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside. Dal and drumsticks are done.
Now we will make a masala paste for Bengaluru darshini hotel style sweet sambar. Here is what you will need.
One ingredient that is very essential for making this sambar is the byadagi chillies. The Bengaluru sambar has a darker colour when compared to the tamil sambar and that is because of the usage of byadagi chillies. Karnataka Byadagi chillies gives the sambar a very nice colour and flavour. If you cannot get hold of Byadagi chillies, you may use kashmiri red chillies. Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark colour and aroma.
Heat peanut oil in a pan and add in the chana dal, coriander seeds and the cinnamon. When the dal is slightly brown, add in both the varieties of chillies. Saute for a few seconds. Remove the fried ingredients and set aside on a plate to cool. A Note on Cinnamon – We are using Indian cinnamon / cassia. Do not use a lot as it can be over powering and can spoil the taste of sambar. So a heads up on that
In the same pan, add in a teaspoon of oil. Add in the shallots (small onions) and the chopped tomatoes. Saute for a few minutes till the tomatoes are cooked and soft.
Now grind all the fried ingredients together in a mixie with half a cup of water to a smooth paste. Set aside.
Other Prep Soak half a lime size tamarind in a cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside. Discard the pith and seeds.
Grind quarter cup of fresh coconut with half a cup of water to a paste. Set aside. One can also use dessicated coconut if you dont have fresh coconut. But fresh coconut is a first choice.
Lets Sambar!!!! Heat peanut oil in a pan and add in the sliced small onions (Indian shallots). Saute for 2-3 minutes till the onions are soft. Add in the tamarind extract.
Add in the salt, turmeric powder, sugar and jaggery. Don’t ask me why two kinds of sugar. While jaggery gives the earthy note, the sugar amps up the sweetness without overpowering.
Add in the ground masala paste. Wash the mixie with a cup of water and add it to the pan. Always wash the mixie and add it to the pan so you are not wasting any of the masala that is stuck in the mixie. It is an untold rule when you are cooking Indian food. Let the sambar simmer for 10 minutes. While simmering, if you feel that the consistency is too thick or the masalas are scorching at the bottom, feel free to add a little more water.
Add in the cooked dal, drumsticks and the ground coconut paste. Simmer for around 2-3 minutes. Switch off the flame.
Final tempering for the darshini style sweet sambar Heat ghee in a small kadai. When the ghee is hot, add in the mustard seeds, slit green chillies, and curry leaves. Let the mustard seeds crackle. Add in a pinch of asafoetida. Add in the tempering to the sambar.
Project Bengaluru hotel / darshini style sweet sambar is successfully completed. Serve with idli. As they famously say here, do it “idli-dippu” style which means idlies dipped in a generous amount of sambar.
Main Prep 1/2 cup toor dal (thuvaram paruppu) 2 drumsticks, cut into two inch pieces Masala Paste 2 teaspoon peanut oil ( 1 tsp + 1 tsp ) 2 Tomatoes 5 - 6 small onions (Indian Shallots) 1/2 inch piece cinnamon 4 dried regular red chillies (guntur variety) 3 byadagi red chillies 1 tablespoon coriander seeds 1 tablespoon chana dal Other Prep half a lime size tamarind 1/4 cup fresh coconut Final cooking of Sambar 1 teaspoon peanut oil 10 small onions (Indian Shallots) 1.5 teaspoon salt 1/2 teaspoon turmeric powder 1 tablespoon jaggery 2 teaspoon sugar Final Tempering 2 teaspoon ghee 1/2 teaspoon mustard seeds 2 green chillies, slit 2 sprig curry leaves a pinch of asafoetida (hing)
Main Prep
Wash and soak half a cup of toor dal in 1.5 cups of water for 20 minutes. Pressure cook the dal with the water for 6 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Use the back of the tumbler to mash the dal. Set the dal aside to a bowl. Add in the drumsticks. Add one cup of water. Cook for 2-3 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside. Dal and drumsticks are done.
Masala Paste
Heat a teaspoon of peanut oil in a pan and add in the chana dal, coriander seeds and the cinnamon. When the dal is slightly brown, add in both the varieties of chillies. Saute for a few seconds. Remove the fried ingredients and set aside on a plate to cool.
In the same pan, add in a teaspoon of peanut oil. Add in the shallots (small onions) and the chopped tomatoes. Saute for a few minutes till the tomatoes are cooked and soft.
Now grind all the fried ingredients together in a mixie with half a cup of water to a smooth paste. Set aside.
Other Prep Soak half a lime size tamarind in a cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside. Discard the pith and seeds.
Grind quarter cup of fresh coconut with half a cup of water to a paste. Set aside. One can also use dessicated coconut if you dont have fresh coconut. But fresh coconut is a first choice.
For the main Sambar
Heat peanut oil in a pan and add in the sliced small onions (Indian shallots). Saute for 2-3 minutes till the onions are soft. Add in the tamarind extract.
Add in the salt, turmeric powder, sugar and jaggery. Don’t ask me why two kinds of sugar. While jaggery gives the earthy note, the sugar amps up the sweetness without overpowering.
Add in the ground masala paste. Wash the mixie with a cup of water and add it to the pan. Always wash the mixie and add it to the pan so you are not wasting any of the masala that is stuck in the mixie. It is an untold rule when you are cooking Indian food. Let the sambar simmer for 10 minutes. While simmering, if you feel that the consistency is too thick or the masalas are scorching at the bottom, feel free to add a little more water.
Add in the cooked dal, drumsticks and the ground coconut paste. Simmer for around 2-3 minutes. Switch off the flame.
Final tempering for the darshini style sweet sambar Heat ghee in a small kadai. When the ghee is hot, add in the mustard seeds, slit green chillies, and curry leaves. Let the mustard seeds crackle. Add in a pinch of asafoetida. Add in the tempering to the sambar.
Serve with idli. As they famously say here, do it “idli-dippu” style which means idlies dipped in a generous amount of sambar.
- Author: Suguna Vinodh
