Monday, January 14, 2008

Otada(Malabar crepes)

Unfortunately, I don't have a picture after I rolled the Otada - Otada's just disappeared so quickly as I was making them! :-))

Otada, a thin, soft crepe, is a specialty of the Malabar coast of Northern Kerala. It's usually had for breakfast or served as a quick snack in the evening (especially, when you have an unexpected guest, which happens all the time in India). It is the easiest thing to make. We eat it with sugar and caramelized shallots sautéed in ghee. The hot ghee melting the sugar and the crispy shallots are delicious on the crepe. This recipe makes about 15 Otadas.
Otada batter

Ingredients for the batter.
  • 1-cup flour (maida)
  • 1-cup water
  • ¼ cup milk
  • 1 egg
  • A pinch of salt.
Mix the above ingredients well with a balloon whisk. The batter should be of a thin consistency. Keep aside.

For the topping.
  • 2 shallots (or more if you like the caramelized onion flavor) chopped fine
  • 2-3 tbsp ghee (clarified butter)/oil

Heat the ghee
in a small dish, when hot add the shallots and sauté it till they are brown. Keep aside.

To make the Otada.

Pour the Otada batter on a hot non-stick pan. And move your ladle along the batter clockwise (like when you make dosa).
Within a few minutes, the edges of the Otada starts to cook and separate from the pan.

Flipped Otada

Flip the Otada over and cook for a minute or so, it will have small specs of brown color on the flipped side, remove from the pan.

Now to assemble the Otada - Spread a spoon of the caramelized onion and ghee
(clarified butter) on the flipped side of the Otada. Sprinkle 1-2 tsp of sugar and roll them or you could also fold them. Serve hot.

Note: Just like a dosa, you HAVE to eat it hot...once it cools down the sugar, ghee and the maida will all stick together and won't taste as good.

1 comment:

farida said...

How interesting. It's almost like crepe, except it looks even thinner and more delicate. Thank you for posting the link to your recipe on my blog. Cheers:)