Picarones

About Picarones

Ingredients

• Refined flour (maida) 1½ cups
• Yam, cut into big pieces and cooked 250 gms
• Pumpkin, cut into big pieces and cooked 250 gms
• Dry yeast, mixed with 1 tbsp sugar, 2 tbsps water and proved for 10 mins ½ tbsp
• Eggs 1
• Orange zest, grated 1 tsp
• Lemon juice 1 tbsp
• Salt ¼ tsp
• Oil to deep fry
• Cinnamon (dalchini) powder ¼ tsp
• Icing sugar (optional) as required
• Syrup
• Orange, juice extracted 1
• Brown sugar 1½ cups
• Jaggery, grated ¼ cup
• Cinnamon (dalchini), ground 2 one-inch sticks
• Clove (laung) powder 1 tsp
• Aniseeds (saung) 1 tsp

How to Make Picarones (Stepwise Photos)

Method

1. Puree yam and pumpkin in a mixer and transfer into a bowl.
2. Add refined flour, yeast mixture, egg, orange zest and 1 tsp lemon juice and mix till it becomes a slightly sticky dough. Rest the dough for 2 hours till it becomes smooth and firm.
3. To make the syrup, take orange juice, remaining lemon juice, brown sugar, jaggery, cinnamon powder, clove powder, aniseed and ½ cup water in a non-stick pan and boil till it thickens.
4. Mix ¼ tsp of salt in ½ cup of water and soak your hands in it for this will help to mould the batter.
5. To make each picarone place 2 tbsps of dough on a floured surface, roll into a cylinder and then shape it into a ring (like a doughnut).
6. Heat sufficient oil in a deep pan, add these picarones and deep-fry on high heat till they turn golden brown. Drain on absorbent paper.
7. Arrange them on a serving platter, pour the syrup over them to coat them.
8. Sprinkle cinnamon powder and icing sugar and serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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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