Palm Jaggery Crepes with fresh Coconut and Date syrup Recipe

 
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 Palm Jaggery Crepes with fresh Coconut and Date syrup
How to make Palm Jaggery Crepes with fresh Coconut and Date syrup
  • Chef: Chef Prem Kumar Pogakula, Executive Sous Chef - The Imperial
  • Recipe Servings: 2
    Prep Time:
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Medium

This amazing, delicious recipes of Jaggery to keep you healthy and warm in winters.

Ingredients of Palm Jaggery Crepes with fresh Coconut and Date syrup

  • 4 Cups Rice, boiled
  • 1 Cup Urad Dal
  • 1 Cup Palm Jaggery
  • 1/2 Cup Fresh Coconut, grated
  • 2 (Powdered) Cardamoms
  • 1 Tbsp Yeast
  • To grease Oil
  • To taste Salt
  • 50 Ml Date syrup

How to Make Palm Jaggery Crepes with fresh Coconut and Date syrup

1.Wash and soak rice and urad dal separately for 4 hours.
2.Grind them to a smooth batter and then mix them well along with salt and yeast
3.Allow the batter to ferment for 6-8 hours or over night.
4.Add the powder jaggaury to 1/2 cup water and bring it to a boil.
5.Filter and impurities and allow it to cool completely.
6.Add this mixture to the fermented batter.
7.Add the grated coconut and cardamom powder to the batter and mix well.
8.Heat a greased pan and pour a ladleful of batter, spread the batter on the sides ,
9.Close and cook for 2-3 minutes.
10.Remove the pancakes and repeat the same procedure for the remaining batter. Roll and serve hot.
Key Ingredients: Rice, Urad Dal, Palm Jaggery, Fresh Coconut, Cardamoms, Yeast, Oil, Salt, Date syrup

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