by Tarla Dalal
Added to 289 cookbooks
This recipe has been viewed 43688 times
This honeycombed pancake traces its origins to India's Western costal district, the Konkan.
- Soak the rice for 4 to 5 hours. Drain.
- Add the poha, yoghurt, approx. 1 teacup of water, jaggery, turmeric and salt and blend in a mixer to form a thick and smooth batter.
- Cover and keep overnight. Add the coconut. If the batter is too thick, add a little water.
- Lightly grease a non-stick tawa with a little oil. Pour 2 tablespoons of batter on the tawa (griddle) without spreading it. Cover with a lid and cook on a medium flame till the lower side is light brown.
- Repeat with the remaining batter using the remaining oil.
- Serve hot with coconut chutney.
- Goodness Guide :
- This rather unusual breakfast dish is low in fat.
- It provides complex cabohydrates, iron and B-Group vitamins.
Nutrient values Per Piece :
|2.4 g||18.1 g||3 g|
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