Roti Jala

Roti jala or literally translated will be bread net.   It is a made of flour batter, and using a mould with to allow the batter to flow, it is cook on flat pan and then roll.   The batter has to be at a correct consistency, if it is thin it will not form the net, too thick it will not flow continously dow the mould.  It has to be just nice and you have to rotate or turn the mould with the batter in on the pan a few rounds...to get the net kind effect of the crepe....

You can usually eat with any curries - the kids like theirs with chicken curry.

Roti Jala

What you require.....
2 cup of all purpose flour
3 cups of water/fresh milk/coconut milk
a pinch of turmeric
salt

How to prepare...........

1. Mix all the ingredients in a blender and blend till well mix with no lumps.  (Note - do not add the liquid all at once - leave some to attain the right consistency).
2. Heat a girdle/flat pan. 
3. Spray/glaze the pan with some butter/oil.
4. Once hot, pour the batter inthe mould, over to the pan, swirl around the mould till you get the right net effect and cook over medium heat.
5. When it is done, remove from the pan onto a plate and roll immediately.

Moong Dhall Chilla/Spiced Lentil Crepes

source : www.archanaskitchen.com

I tried a simple and easy to cook pancake from Archanaskitchen. Its nutritional and quite wholesome meal... Thanks Archana

1 cup Yellow Moong Dal
1/4 cup White Urad Dal
2 cups Finely Chopped Spinach
1 large onion sliced finely
2 green chilies chopped finely (optional while giving children)
1 teaspoon Cumin Seeds
1 teaspoon Turmeric Powder
1 teaspoon fennel seeds
Salt to taste
Vegetable/Sunflower Oil

Method
Soak the Yellow Moong Dal and Udat Dal together for 2 hours. Grind into a fine paste by adding 1 ½ cups of water. Make sure to use the water which is used for soaking. It has all the nutrition of the lentils packed inside. The batter should be of thick pouring consistency.

In the mean while, heat frying pan, crackle the cumin seeds, fennel seeds and add the sliced onions. Sauté on medium heat till the onion changes color.

Add the sautéed onions, chopped spinach, chopped green chilies (optional), turmeric powder and salt to the lentil batter.

Heat the non stick griddle on medium heat; spread 1 ladle full of batter on the griddle. Put about a teaspoon of oil around spread batter. Let it cook on medium heat. After about ½ minute, flip it over. You will notice that one side is turned golden brown. Cook until both sides have a golden brown color.

You might like the chilla to be crisp, so you can let it cook a little more on low heat till you get the required texture.

Alternatively

You can add finely chopped raw cabbage, chopped mint leaves, finely chopped fenugreek leaves, raw grated carrots to make tasty chillas.

Bread Pancake

I tried this savory pancake for dinner to accompany my chicken keema. and it turn out very nice. my son loved it as it is - delicious he says....my daughter says it looks too healthy for her and dad just enjoyed.... Thanks Treatntrick for sharing...sorry though I made a little alteration to suit the tastebuds of the house....

Bread Pancake.
source : http://treatntrick.blogspot.com/

Ingredients

6 slices of bread cut into small cubes
2 onions chopped
2 tomatoes chopped ( I omitted this)
1 tsp of ginger minced
4 chillies finely chopped ( I omit this too)
a handful of chopped coriander leaves
1 1/4 cup of all purpose flour
1 1/4 cup of water
salt to taste
oil
1/4 red capsicum - chopped finely - this I add.
Method

Place flour, salt and bread into a bowl. Add water gradually and mix well.
All other ingredients except oil. Stir well till well combined.
Heat and grease a pan.
Pour a few spoons of batter and spread round.
Cook on both sides, drizzle oil if needed.
Serve hot with sauce/chutney...