How to make Kharpoli -
Savoury dosa served with sweetened coconut milk
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split black gram skinless, Rice (चावल)
Cuisine : Maharashtrian
Course : Mithais
For more recipes related to Kharpoli checkout Pinni, Dal Pinni, Imarti. You can also find more Mithais recipes like Aam Kalakand GUD KESAR IMARTI Ragi Walnut Laddoo Pinni
Kharpoli Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 8-10 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Kharpoli Recipe
Split black gram skinless 1 cup
Rice 1/2 cup
Split Bengal gram (chana dal) 3 tablespoons
Parboiled rice 1 tablespoons
Cumin seeds 3 teaspoons
Methi seeds 1 tablespoon
Fresh coconut scraped 10 tablespoons
Turmeric powder a pinch
Coconut milk 1 1/4 cups
Water 3/4 cups
Green cardamom powder 1/2 teaspoon
Jaggery (gur) to taste
Method
Step 1
Soak rice, urad dal, chana dal and ukda rice for 10-12 hours. Grind them together to a fine paste. Leave it to ferment for 6-8 hours.
Step 2
Meanwhile soak jeera and methi seeds in luke-warm water for 6-8 hours and grind them along with 5 tablespoons of freshly scraped coconut to a paste.
Step 3
When the batter gets fermented add a pinch of turmeric powder, coconut mixture and salt. Simmer the coconut milk with water add the remaining scraped coconut, cardamom powder and jaggery.
Step 4
The amount of jaggery would depend on individual tastes. Let it thicken. Heat and grease the griddle, make a pancake from the batter, cover and cook so that only one side is golden brown .
Step 5
When done, immediately transfer to the sweetened coconut milk and let them soak. Serve warm.
Nutrition Info
Calories : 2785 Kcal
Carbohydrates : 63.9 gm
Protein : 290.5 gm
Fat : 151.9 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
