Today I am sharing a Himachali breakfast recipe that uses just 4 ingredients and makes the yummiest desi crepes you will ever have in your life. Made with wholewheat flour (atta), jaggery (gur), fennel seeds, and water, Babrus are himachali crepes/pancakes (depending on how thick you make them).
Growing up, my brother was quite the fussy eater. Won’t eat rice, veggies, dal, won’t drink milk etc etc. My mom would figure out innovative ways to get him to eat his veggies, but if all else failed she would either feed him chapattis with ghee shakar (ghee and raw sugar), or ghee and our homemade masala namak (Mint and Coriander salt). He would devour those. Another of his favourites was babrus. Mom used to make the most perfect babrus and it was, more or less, a birthday breakfast for him. I tried making these for him for his 22nd birthday, for the first time ever in my life, and voila, they turned out pretty damn good, if I may so myself. Ok, I just did. :P
These are more crepe-like pancakey in form and consistency, one has to be careful of not adding too much jaggery or else the mixture becomes sticky while being cooked. You can also substitute sugar in case you don’t have jaggery, but the subtle sweetness get enhanced with the jaggery rather than sugar.
Since everything in our households is about balancing out sweet with sour, the sweet babrus are mostly served with unsweetened curd and Galgal pickle. (Wish I had some of that pickle with me,my nani had this awesome recipe.. sigh)
Hope you enjoy making it as much as I always do.
- Whole wheat flour (Atta): 1 cup
- Water: 1.5 cups
- Jaggery (gur): 3 tbsps
- Fennel seeds (saunf): 1 tsp
- Boil the water
- Add the jaggery to the boiled water and stir to mix it in
- In a mixing bowl, take the atta and add the fennel seeds to it
- Add the water-jaggery mix to the atta slowly, to make the batter
- I call this the ek-taar test: Pour a little mixture into the bowl (like shown in image) and if the batter falls in a single stream, then its dissolved properly
- Take a non stick pan and keep it on medium heat
- Now taking a ladle of the batter, pour on pan, top off with another ladle-ful and spread it out into a circle (like dosas)
- When one side is cooked a little, drip a little ghee on the babru, on the sides and the center
- After a minute, flip the babru over to cook the other side
- Once both sides are cooked, fold it over and serve warm; The ideal consistency for a cooked babru is like a thin crepe-ish dosa. Not crisp, but soft.
Note: The final product didn’t turn out that gorgeous enough, but in my eagerness to share the recipe and the post, I just folded the oddly shaped, slightly crisp, and twisted babrus to make them look pretty for the pictures.. Don’t worry, even if they break, don’t turn out round, become thick or too thin, they will taste super wonderful. Trust me. try it. Now.