Rice Pancakes in Coconut Milk

  • on December 13, 2017
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Prep Time
8 hr
Cook Time
2 mins
Total Time
8 hr 2 mins

These light pancakes, soaked in freshly extracted, sweetened coconut milk may be served as a teatime snack or a dessert. 

Course: Dessert
Servings: 4
Author: smartcook
  • Rice ½ cup
  • Idli rice (parboiled rice) ½ cup
  • Salt ½ teaspoon
  • Baking powder 2 teaspoons
  • Ghee or oil to brush the pan
  • Grated coconut 3 cup (one big coconut)
  • Powdered jaggery ½ cup, or to taste
Recipe Notes

Step 1

Wash and soak both the rice together in water for 2 hours. Drain and grind into a smooth batter using fresh water (I use Panasonic wet grinder). Add salt and water if needed to make the consistency of thin pouring cream. Cover and leave aside for 4-6hours. Mix in the baking powder.

Step 2

Rice Ancakes in Coconut MilkHeat a dosa pan (preferably non-stick) till moderately hot. Brush lightly with ghee or oil. Pour a ladle full of batter and spread lightly with the back of the ladle. Into ¼ cm thick pancake (Do not make it too thin). Cover with a lid and cook on moderate heat till the underside is light brown, top side cooked and full of tiny holes. Transfer to a plate. Use all the batter thus.

Step 3

Rice Ancakes in Coconut Milk Grind the coconut with 2 cups of water and extract the milk (I use Panasonic Super Mixer Grinder). Alternately, 2 packets of store bought coconut milk may be diluted with ½ cup of water if preferred. Add the jaggery powder and stir till dissolved.

To Serve

Rice Ancakes in Coconut Milk Place two pancakes in a serving plate and pour some coconut milk over it. Let it soak for 5 minutes before serving.
Article Categories:
Desserts · Tasty Recipes

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