Thanjavur Thengaipuri

Ingredients list for Thanjavur Thengaipuri

• 1/4 cup Rice flour
• 1/4 cup Coconut scraped
• to fry Refined oil
• 4 tablespoons Icing sugar
• 1 cup Refined flour (maida)
• 1 1/2 cups Milk
• 1/4 teaspoon Salt
• 2 tablespoons Sugar
• 2 tablespoons Butter
• 3 Eggs
• Filling
• 1 1/2 cups Coconut scraped
• 1/4 cup Sugar
• 4 Green cardamoms
• a pinch Edible camphor

Method

1. Sieve maida, rice flour and salt together. Soak ¼ cup scraped coconut in 1 cup warm water, grind and extract the milk.
2. Mix with the remaining ingredients for the pancake (reserve the liquid of half egg), whisk thoroughly and make a smooth batter.
3. Rest for about an hour. Dilute the batter with water, if required, and make thin 6” pancakes on a non-stick pan.
4. Cook on both the sides for two minutes each. You should be able to get about 16-20 pancakes. Pound the cardamom with little sugar to a fine powder, sieve and mix with the remaining ingredients for the filling and divide it equally as per the number of pancakes.
5. Place the filling on one side of the pancake and roll it tightly once, then fold the sides. Seal the edges with the reserved beaten egg and keep aside.
6. Repeat process with all the pancakes. Heat oil in a kadai and deep fry to golden brown. Serve warm dusted with icing sugar.

Nutrition Info