This honeycombed pancake traces its origins to India’s Western costal district, the Konkan.
1 cup raw rice, preferably unpolished
1/2 cup poha (flattened rice flakes)
1 cup yoghurt
4 tsp jaggery (gur)
1/4 tsp turmeric powder (haldi)
4 tbsp grated coconut
2 tbsp oil(for cooking)
2 tbsp honey
- Soak the rice for 4 to 5 hours. Drain.
- Add the poha, yoghurt, approx. 1 teacup of water, jaggery, turmeric and salt and blend in a mixer to form a thick and smooth batter.
- Cover and keep overnight. Add the coconut. If the batter is too thick, add a little water.
- Lightly grease a non-stick tawa with a little oil. Pour 2 tablespoons of batter on the tawa (griddle) without spreading it. Cover with a lid and cook on a medium flame till the lower side is light brown.
- Repeat with the remaining batter using the remaining oil.
- Serve hot with coconut chutney or honey.
- Goodness Guide :
- This rather unusual breakfast dish is low in fat.
- It provides complex cabohydrates, iron and B-Group vitamins.
By tarladalal.com & Tarla Dalal
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