Pinni

About Pinni

Ingredients

• Desi ghee ¾ cup
• Semolina (sooji) 2½ tbsps
• Gram flour (besan) 1½ tbsps
• Split skinless black gram (dhuli urad dal) ¼ cup
• Sugar 1 cup
• Green cardamom powder ½ tsp
• Almonds, sliced 1 to 2 tbsps
• Khoya, grated ¾ cup
• Almonds, halved a few to garnish

How to Make Pinni (Stepwise Photos)

Method

1. Wash and soak split black gram in a bowl overnight or for minimum 3-4 hours. Drain, put into a mixer jar and grind without water if possible.
2. Heat desi ghee in a non-stick pan, add semolina and gram flour and saute for 3-4 minutes. Add the ground black gram and mix well and saute, stirring, till the mixture is golden.
3. Cook sugar with ½ cup water in another non-stick pan, stirring occasionally, till you get a thick syrup.
4. Add the syrup to the semolina mixture, mix well and cook on low heat, stirring continuously.
5. Add cardamom powder and sliced almonds, mix well, and cook for 5-7 minutes.
6. Add khoya, mix well and take the pan off the heat. Set aside to cool down.
7. Divide the mixture into small portions and shape them into small cylinders (or any other shape of your choice) and place them on a plate. Place an almond half on each pinni.
8. Arrange them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

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

Know More

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