Pannu Kakau

About Pannu Kakau

Ingredients

• Butter 115 gms
• Sugar 200 gms
• Eggs 2
• Refined flour 125 gms
• Baking powder 1 tsp
• Salt 1 tsp
• Milk 75 ml
• Jam or jelly to serve

How to Make Pannu Kakau (Stepwise Photos)

Method

1. Preheat the oven to 180º C.
2. Heat a non-stick pan, add butter and let it melt. Put sugar in a mixing bowl.
3. When butter melts put it into an aluminium cake tin and rotate the tin so that the entire tin gets greased.
4. Add the melted butter to the sugar in the bowl and beat with an electric beater.
5. Add eggs and continue to beat with the electric beater. Add refined flour, baking powder and salt and mix lightly with a spoon. Then beat with the electric beater till well mixed. Add milk and continue to beat with the beater.
6. Pour into the greased cake tin and tap the tin lightly to remove any air bubbles that may be remaining.
7. Keep the tin in the preheated oven and bake for 20-25 minutes.
8. Bring the tin out of the oven and let it cool for 5-10 minutes on the chopping board. Demould and cut into square pieces. Arrange the pieces in a serving plate.
9. Heat 3 tbsps jam with a little water in a non-stick pan. Pour the jam over the cake pieces and serve.

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