Ingredients with Measurements:
- 1 cup chana dal (split Bengal gram)
- 1 cup rice flour
- 1 cup grated coconut
- 1/2 cup jaggery (or brown sugar)
- 1/2 tsp cardamom powder
- 1/4 tsp salt
- Water, as needed
- Oil, for frying
Special equipment needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-step instructions:
1. Soak the chana dal in water for 2-3 hours. Drain the water and grind the dal into a coarse paste.
2. In a mixing bowl, combine the chana dal paste, rice flour, grated coconut, jaggery, cardamom powder, and salt. Mix well.
3. Gradually add water to the mixture, stirring continuously, until you get a smooth, thick batter.
4. Heat a griddle or non-stick pan over medium heat. Grease it with a little oil.
5. Take a small portion of the batter and roll it into a ball. Flatten it into a small disc using your palms.
6. Place the disc on the griddle and cook until both sides turn golden brown. Repeat with the remaining batter.
7. Serve hot with a dollop of ghee or coconut chutney.
- Time:
Preparation time: 3 hours (including soaking time)
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- Makes 12-15 Coconut Pappu Polelu
Nutritional information:
- Calories: 150 per serving
- Total fat: 5g
- Total carbohydrates: 22g
- Protein: 4g
Substitutions for ingredients:
- You can use moong dal (split green gram) instead of chana dal.
- You can use wheat flour instead of rice flour.
- You can use white sugar instead of jaggery.
Variations:
- You can add chopped nuts like almonds or cashews to the batter for added crunch.
- You can add a pinch of saffron to the batter for a fragrant flavor.
Tips and tricks:
- Make sure the batter is not too thin, or the Coconut Pappu Polelu will not hold their shape.
- Use a non-stick pan or griddle to avoid sticking.
Storage instructions:
- You can store the Coconut Pappu Polelu in an airtight container for up to 2 days.
Reheating instructions:
- Reheat the Coconut Pappu Polelu in a microwave or on a griddle until warm.
Presentation ideas:
- Serve the Coconut Pappu Polelu on a plate with a sprinkle of powdered sugar.
Garnishes:
- Garnish with chopped nuts or grated coconut.
Pairings:
- Serve with coconut chutney or tomato chutney.
Suggested side dishes:
- Serve with a side of sambar or rasam.
Troubleshooting advice:
- If the Coconut Pappu Polelu are too hard, add a little more water to the batter.
- If the Coconut Pappu Polelu are too soft, add a little more rice flour to the batter.
Food safety advice:
- Make sure the chana dal is soaked and ground properly to avoid any digestive issues.
Food history:
- Coconut Pappu Polelu is a traditional Andhra sweet dish made during festivals and special occasions.
Flavor profiles:
- Sweet, nutty, and fragrant.
Serving suggestions:
- Serve as a dessert or a snack.
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Region: Indian