Galician-style Spiced Pancake

Ingredients

In this Galician-style adaptation, the traditional Indian masala dosa is transformed to incorporate Galician flavors and ingredients. The original dosa batter is made with rice and lentils, while the Galician version uses local ingredients like cornmeal and chickpea flour. The filling is also modified to include Galician vegetables and spices, giving it a unique twist. Additionally, the traditional chutney accompaniment is replaced with a tangy tomato sauce, which complements the flavors of the pancake beautifully. We alse have the original recipe for Masala dosa, so you can check it out.

• For the pancake: For the pancake:
• 1 cup (200g) cornmeal 1 cup (200g) cornmeal
• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• Oil, for cooking Oil, for cooking
• For the filling: For the filling:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 teaspoon Galician spice blend (pimentón) 1 teaspoon Galician spice blend (pimentón)
• Salt, to taste Salt, to taste
• For the tomato sauce: For the tomato sauce:
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, chickpea flour, water, milk, salt, turmeric powder, and paprika. Mix well to form a smooth batter. Allow the batter to ferment for 4-6 hours or overnight.
2. 2.
3. 3.
   Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
5. 5.
   Add the diced bell pepper and cook for a few minutes until slightly softened.
6. 6.
7. 7.
   Stir in the chopped tomatoes and Galician spice blend. Cook until the tomatoes are soft and the flavors are well combined. Season with salt to taste.
8. 8.
9. 9.
   In a separate pan, prepare the tomato sauce. Heat olive oil and minced garlic over medium heat until fragrant. Add the chopped tomatoes, sugar, and salt. Cook until the tomatoes break down and the sauce thickens slightly. Set aside.
10. 10.
11. 11.
    Heat a non-stick pan or a dosa tawa over medium heat. Pour a ladleful of the fermented batter onto the pan and spread it in a circular motion to form a thin pancake. Drizzle some oil around the edges and cook until the pancake turns golden brown and crispy. Flip and cook the other side as well.
12. 12.
13. 13.
    Place a portion of the vegetable filling in the center of the pancake and fold it over to form a roll. Repeat the process with the remaining batter and filling.
14. 14.
15. 15.
    Serve the Galician-style spiced pancakes hot with the tangy tomato sauce on the side.

Treat your ingredients with care...

• Cornmeal — Ensure the cornmeal is finely ground for a smoother batter.
• Chickpea flour — If unavailable, you can substitute with rice flour or all-purpose flour.
• Galician spice blend (pimentón) — Look for smoked paprika as a substitute if you can't find the Galician spice blend.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the filling.
• You can add grated cheese to the filling for an extra indulgent twist.
• Serve the pancakes with a side of yogurt or sour cream for a creamy accompaniment.
• Experiment with different vegetable fillings such as mushrooms, spinach, or zucchini.
• Make the tomato sauce in advance and refrigerate for up to 3 days for convenience.

Serving advice

Serve the Galician-style spiced pancakes hot, either as a main dish or as a snack. Accompany them with the tangy tomato sauce for dipping or drizzling over the pancakes.

Presentation advice

Arrange the Galician-style spiced pancakes on a platter, garnished with fresh herbs such as cilantro or parsley. Serve the tangy tomato sauce in a small bowl on the side for dipping or drizzling.