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13 December 2012,00:53 by
J.Sujatha

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DILWEED PANCAKE

Serves :
12

Preparation Time :
20 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Keep the grinded rice and dhal paste aside for about 5 - 6 hours.
  • Then grind dil, coconut and jaggery to a fine paste.
  • Mix the rice paste to the coconut paste with salt, baking soda and water to form a pancake batter.
  • Heat a non-stick pan and smear ½ teaspoon clarified butter. Now drop 2 - 3 tablespoons of mixture and spread in a circular motion.
  • Cover with a lid and cook over low heat at least for 3 minutes or until done.
  • Remove the polle when lightly browned at the base. Apply ghee before serving.

INGREDIENTS

  • 150 grams Dil
  • 75 grams Black gram dal, soaked, drained and grinded to a fine paste.
  • 150 grams Jaggery
  • 2 tablespoons Clarified butter
  • 300 grams Rice, soaked, drained and grinded to a fine paste.
  • 75 grams Coconut, grated
  • ¼ teaspoon baking soda
  • Salt to taste

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