Steamed pitta with crab meat – a detailed recipe cooking. 
Time: 1 hour. 5 minutes. Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. canned crab meat (drain well bouillon)
- 1/2 tbsp. grated fresh coconut plus 1/2 tbsp.
- 1/2 tbsp. wheat flour
- 1.5 tbsp. baked flour from urad gave (see Culinary advice *)
- 1/2 tsp coarse salt
- 1 tbsp. hot water
- 1/4 Art. finely chopped shallots
- 2 tbsp. l chopped fresh basil leaves
- Optional equipment: double boiler or basket for steaming, gauze or a paper towel, a food processor and steamer for pitta (see culinary advice **)
Recipes with similar ingredients: chickpea flour, crab meat, coconut, shallots, basil
Recipe preparation:
- Cover the double boiler with gauze in several layers and sprinkle flour. Steam for 45 minutes. Put the boiled flour on a baking sheet to it has cooled. Mix the boiled flour, the baked flour from the urada gave and salt in a large bowl. Add hot water a little stirring with a wooden spoon until you get the dough, like porridge (you may not need all the water). Put the mixture in the kitchen combine and beat until a couscous-like mixture is obtained.
- Transfer the mixture to a large bowl and mix with the crab meat, 1/2 tbsp. grated coconut, shallots and basil. Put in the fixture for steaming pitta 1 tbsp. l Coconut then 1/2 tbsp. pitta mixes and repeat layers until filled capacity. Steam for 5-7 minutes until steam begins to leave top of the tank. Put the pitta from the bowl on a dish. * Culinary advice: I gave flour from uradas – this is ground chopped white chickpeas It can be purchased at Indian stores. ** Culinary advice: A steamer for pitta can be found in specialized stores of goods from Asia.
