HomeBlogRecipes Curry Dipping Yoghurt, Homemade Indian Pancakes
Curry Dipping Yoghurt, Homemade Indian PancakesPDFPrint
Friday, 26 March 2010 18:50


1 tbsp of coconut milk
2 tbsp of Java curry paste (ground)
1 tsp of salt
2 tsp of palm sugar or corn syrup
1 tsp of chunky peanut butter
1 cup of fresh yoghurt
1 tsp of smashed garlic
¼ cup of mint leaves
1 tsp of squeezed lemon juice and lemon zest


Put all ingredients into food processor, then puree it all to dipping sauce

Ingredients for Indian Nan Bread

1 cup of all-purpose flour
1 tsp of baking powder
¼ cup of coconut milk
1 whole egg
1 tsp of salt and sugar
¼ butter, unsalted


  1. To prepare bread, mix all-purpose flour, baking powder, butter, salt and sugar together
  2. Combine coconut milk and eggs in a separate bowl
  3. Knead the dough, divide it into 8 pieces and place them in refrigerator for 15 to 20 minutes in order to infuse the flavors
  4. Next, we'll cook the dough to toast bread. Knead it with rolling pin till 1/2 inch flat and pan-fry on both sides until the bread is brown
  5. Cut into 5 triangle-shaped pieces on one plate and serve with curry dipping sauce