Jaggery Pancake

About Jaggery Pancake

Ingredients

• Whole wheat flour (atta) 1 cup
• Refined flour (maida_ ¼ cup
• Semolina (rawa/suji) ¼ cup
• Rice flour ¼ cup
• Jaggery, grated 8 tsps
• Green cardamom powder 1 tsp
• Fresh coconut, scraped 8 tbsps
• Refined oil to cook

How to Make Jaggery Pancake (Stepwise Photos)

Method

1. Mix together wheat flour, refined flour, semolina, rice flour, jaggery and cardamom powder in a bowl. Add sufficient water and whisk to a smooth batter. Keep aside for 4 hours to ferment.
2. Heat 1 tsp oil in a non-stick pan, spread a ladle full of batter to a round pancake. Sprinkle 1 tbsp coconut on top. When the underside turns golden, flip and drizzle 1 tsp oil. Cook the other side till golden.
3. Arrange the pancakes on individual serving plates and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel 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