Kharpoli

Ingredients list for Kharpoli

• 1 cup Split black gram skinless
• 1/2 cup Rice
• 3 tablespoons Split Bengal gram (chana dal)
• 1 tablespoons Parboiled rice
• 3 teaspoons Cumin seeds
• 1 tablespoon Methi seeds
• 10 tablespoons Fresh coconut scraped
• a pinch Turmeric powder
• 1 1/4 cups Coconut milk
• 3/4 cups Water
• 1/2 teaspoon Green cardamom powder
• to taste Jaggery (gur)

Method

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.
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.
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.
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 .
5. When done, immediately transfer to the sweetened coconut milk and let them soak. Serve warm.

Nutrition Info