I love to find the similarity in cuisines of the world. It is not possible for me to go to restaurants that cater international cuisines and find out. First of all is lack of time, next going with little one to restaurants is impossible. Furthermore I believe the restaurants outside countries won’t justify the taste and authenticity of dish. They will water down depending upon the countries in which they are serving. My hubby is also curious about other cuisines so it is easy for me to try something in my beautiful kitchen (the place I love most).
I wanted to make some Russian dishes for the this month AWED, first I decided to make bread, since I made two types of rye bread, so another bread is not going to be approved by my hubby. I made some Russian cabbage soup, it taste ok, not great, so decided to give something a try. I wanted something easy and at the same time popular with great taste. So I decided to try Blinchiki. Blinchiki differ from French crepe and American pancakes because of its shape and taste as It can be sweet, savory, with yeast or without them. It is made with wheat, all purpose flour, buckwheat etc. I read that wheat version is more common. If they are made with yeast then they will called as blini. I also read that traditional blini also contain yeast and is baked in oven or cooked on non-stick pans. Blinchiki are usually made with filling like meat, cheese, caviar, vegetables etc. Since I won’t cook any non-veg I made filling with channa masala giving blinchiki an indo-fusion. I know I always end up making chana masala to try with international flat breads and pancakes. I found that there is unique marriage between them.
Taste wise, they are similar to our wheat dosa /Gothambu dosa. You can have them with any spicy curry or chutney. You can even stuff them with masala dosa suffing, it will be taste great, and I will try that next time. Here goes easy blinchiki recipe.
What you need
Whole wheat flour: 1 ½ cup
Egg : 2 no ( I used one whole egg and other only egg white, If you want use only white increase the number of egg)
Sugar: ½ tablespoon+ 1 teaspoon (If you want sweetness increase the sugar amount)
Water: ¾ cup
Milk: 2 cup (I used 1 % fat)
Salt: ½ teaspoon
Oil: 2 tablespoon oil (I used canola oil)
In a large bowl lightly beat egg, sugar and salt. To this add milk and mix again. Keep aside.
Gradually add flour to the above egg milk mixture and mix until everything combined using a whisk, gradually add water to make a loose batter and keep aside for 10 minutes..
Mean time heat a non stick girdle, once it gets hot add a ladle full of batter and spread the batter by turning the girdle in a circular motion( I find it more easy by spread the batter like dosa). Once it get cooked it takes about 30 seconds flip the other side and cook for another 30 seconds.
Continue to cook blinchiki until entire batter is finished. Stack the cooked blinchiki in a plate.
For making stuffed blinchiki
Take one blinchiki and place the stuffing on onside, and gradually fold the other side, then sides just like wraps and keep aside. If you want you can refry them once again in hot griddle. I didn’t refried them.
Preparation time: 30 minutes
Yield: 20 no
Will you make it again: Yes I will.
I am sending this Blinchiki Russian Pancakes to AWED: Russia hosted by Radhika
which is brainchild of DK .