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1.5 cups - rice flour
Water for making batter
1 or 2 pinches - salt
1 cup - coconut, freshly grated
1 tbsp - raisins
1 tbsp - black raisins
1 tbsp - cashews, crushed coarsely
1 tbsp - almonds, crushed coarsely
1/2 tsp - cardamom powder
1.5 cups - jaggery, grated or brown sugar
Ghee for coating
Ghee for serving
Banana leaves for steaming pankolis
Toothpicks to seal pankolis
How to Make Coconut Pankolis
For Batter: Sieve both flour and salt, into a mixing bowl. Add just enough water to make a thick pancake batter.
Set aside to soak for 20 minutes.
Mix all ingredients together, blending cardamom, jaggery well.
Keep aside till required.
Cut banana leaves into 4" x 5 " rectangles.
Grease all on the face side with ghee.
Spread a ladle of batter thickly in centre of one greased leaf.
Keep generous margin on all sides.
Sprinkle a tbsp of filling on top.
Pour another ladle of batter over filling, to cover it.
Place another leaf rectangle on top, ghee side down.
Seal both by sewing in toothpicks on all side, folding up corners.
Repeat for all of batter and filling.
Pile them alternatingly in a double boiler, so steam circulates freely between them.
Steam for 20 minutes, or till batter has firmed up.
Keep warm, opening leaves while serving.
Drizzle opened pankoli with ghee.
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