Indian Cakes
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
In a bowl, mix the cornmeal and salt.
Gradually add cold water until the mixture is wet but not too runny.
Cook
Heat a skillet over medium heat and lightly grease it.
Pour the batter into the skillet, forming cakes.
Cook until golden brown on both sides, about 3-4 minutes per side.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal
- Forms the bulk of the cakes, giving them their structure and grainy texture.
- Cold water
- Hydrates the cornmeal so it binds into a spreadable batter that holds its shape.
The step that matters
Adding the water gradually. Cornmeal absorbs liquid at different rates, so adding water in stages lets you reach a batter that is wet but not runny. Too much water at once makes cakes that spread and fall apart in the pan.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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