AT A GLANCE
|01||Dry-roast spices until fragrant (1 minute), finely grind in a mortar and pestle. Combine in a bowl with flours and 1½ tsp salt, gradually whisk in 750ml cold water or enough to form a thin batter then set aside.|
|02||For chutney, combine ingredients in a bowl, season to taste, refrigerate until required.|
|03||Heat 1 tsp oil in a 20cm-diameter non-stick frying pan over high heat. Pour in 80ml batter, swirl quickly to coat pan, cook until set and golden (1-2 minutes), drizzle with 1 tsp oil, turn, cook until golden and crisp (1-2 minutes). Transfer to a plate, keep warm. Repeat with remaining batter. Serve warm with chutney.|
Note Urad besan, flour made from black lentils,
is available from Fiji Market and other Fijian and Indian
Mature coconuts are sold with the outer shell and outer husk removed; the inner husk is brown and hairy. They contain a small amount of liquid and a crunchy white flesh used for making coconut milk and cream. Mature coconuts are available from supermarkets and Asian grocers. To open a mature coconut, pierce two of the eyes (we used a screwdriver) and drain the liquid. Tap firmly around the circumference with the back of a large knife, rotating the coconut with each tap until the shell cracks open. If the coconut smells fermented or the flesh isn't pure white, it's a bad nut.