8 hr 2 mins
These light pancakes, soaked in freshly extracted, sweetened coconut milk may be served as a teatime snack or a dessert.
- 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
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.
Heat 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.
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.
Place two pancakes in a serving plate and pour some coconut milk over it. Let it soak for 5 minutes before serving.