Skip to main content
Breakfast

Indian Griddle Cakes

A batter of meal and water, seasoned with salt, is fried on a griddle to make light, crispy cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Indian Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Scald ½ cup of meal at night.

  2. Add the remaining meal with cold water to achieve a batter consistency.

  3. Mix in the salt and set aside to rise overnight.

Cook

  1. In the morning, fry the batter on a griddle until light and crispy.

Recipe from a historical cookbook (Internet Archive).

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

Meal
Forms the body of the cakes; scalding part of it softens the grain for a tender texture.
Cold water
Hydrates the meal into a batter that can rise and fry evenly.

“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.

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes