Meetha Pooda with Rabdi

About Meetha Pooda with Rabdi

Ingredients

• Whole wheat flour 1 cup
• Castor sugar ¼ cup
• Fennel seeds, roasted and powdered ¼ tsp
• Green cardamom powder ½ tsp
• Baking soda ¼ tsp
• Milk ½ cup
• Oil to shallow-fry
• Rabdi
• Milk 500 mls
• Green cardamom powder ½ tsp
• Sugar ½ cup
• Khoya/mawa ½ cup
• Pistachios, chopped to garnish

How to Make Meetha Pooda with Rabdi (Stepwise Photos)

Method

1. Take wheat flour in a mixing bowl, add castor sugar, fennel powder, green cardamom powder, baking soda and milk and whisk well to make a smooth batter. Let the batter rest for 10 minutes.
2. To make rabdi, boil milk in a non-stick pan, reduce heat and simmer, stirring, till it starts thickening.
3. Add cardamom powder and sugar and cook for 20 minutes more. When the milk is reduced, add khoya and cook for 10 minutes more. Remove the pan from heat, add pistachios and mix.
4. Transfer into a bowl, cool down to room temperature, keep the bowl in the refrigerator to chill.
5. Heat sufficient oil in a non-stick pan, pour a ladle of batter in the center and spread into a thick pooda. Cook till the underside is golden, flip and cook till the other side is similarly done. Cook more poodas with the remaining batter.
6. Transfer the poodas onto individual serving plates, put a little rabdi in the center of each pooda and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps