Mixed vegetable pancake from Tamil Nadu (Kaikari oothappam) from Dosai (page 58) by Chandra Padmanabhan
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parboiled rice
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onions
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Coconut chutney from Tamil Nadu 1 (Thengai chutney 1); Coconut chutney from Tamil Nadu 2 (Thengai chutney 2); Brown coconut chutney from Tamil Nadu (Thengai thuvayal); Coconut chutney from Karnataka (Thenginikkai chutney); Onion chutney from Tamil Nadu (Vengaya chutney); Peanut chutney from Karnataka (Verkadalai chutney); Cucumber chutney from Tamil Nadu (Vellarikkai chutney); Coriander leaf chutney from Tamil Nadu (Kothamalli chutney); Dried red chilli chutney from Tamil Nadu (Vatral milagai chutney); Shallot curry from Palghat, Kerala (Vengaya sambar)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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