Hidden Treasure (Monpetok)

About Hidden Treasure (Monpetok)

Ingredients

• Banana leaves, cut into 5 inch squares a few
• Coconut, grated 1
• Rice flour 1 cup
• Brown sugar ½ cup
• Salt ¼ tsp

How to Make Hidden Treasure (Monpetok) (Stepwise Photos)

Method

1. Take rice flour in a bowl, add salt and mix. Add sufficient water and knead for 5 minutes or till smooth. Set aside for 30 minutes.
2. Heat banana leaves directly on flame to make them soft taking care that they do not burn.
3. Heat a non-stick pan, add brown sugar and 2 tbsps water and cook till the sugar caramelizes. Add coconut and mix on medium heat till well blended. Set aside to cool
4. Place plastic wrap on the worktop and on it place a piece of banana leaf.
5. Divide the dough into equal balls and place one of the banana leaf. Cover with another plastic wrap and flatten the dough ball to shape like a puri.
6. Remove plastic wrap from top, place 1 tbsp of caramalized sugar-coconut stuffing on the puri.
7. Roll the banana leaf piece enveloping the puri in the shape of a cone and then wrap securely from all sides so that it looks like a pyramid. Hold this together with a toothpick.
8. Heat sufficient water in an idli steamer. Place these pyramids on a greased perforated plate and keep it in the steamer. Cover the steamer with its lid and steam for 10-15 minutes.
9. Unwrap the pyramids partly 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