Ingredients (for dough)

1.Rice powder-3/4 cup

2.Whole wheat flour(Atta)-1 1/2 cup


4.Fennel Seeds powder(perum jeeraka podi)-1/2 tsp(optional)

This is traditionally steamed in banana leaves...but since I didn't have any handy, i used whole wheat flour so it wont be sticky....

Ingredients (for filling)


6.Onions-2 (chopped finely)

7.Tomato-1/2 of a medium one(chopped )

8.Green chillies-1 or 2 (according to taste)

9.Curry leaves-chopped finely

10.Coconut-3/4 cup (grated) (mix it with little red chilly powder(1/2 tsp)in a bowl)

11.Coconut Milk-4 tbsp (just to make the filling moist)

12.Pepper-1/2 tsp


Dough Preparation

~Mix the three ingredients in a bowl with spoon.

~Add little water slowly & keep mixing.

~Make it into a soft dough like for roti & keep it aside.

Filling Preparation

~Marinate the fish in red chilly powder, turmeric powder, salt for half an hour
~Half fry the fish & let it cool.

~Remove the bone and skin and shred the fish.

~Add 2 tbsp of oil in a pan and saute onions till transparent.

~Add the tomato & saute for 3 mins.

~Add green chillies and curry leaves.

~Add the mixed coconut and saute on low flame for 5 mins.

~Add coconut milk & saute for 1 min & remove from flame.

Pancakes Preparation

~Take a small ball of the prepared dough.

~Dust with atta & roll it into a small roti.

~Spread filling on top evenly on half of the roti.

~Cover the filling with the other half of roti like an envelope.

~Now seal the sides with your fingers

~Transfer it into the idli steamer or pressure cooker and cook for 25 mins or till done.

If in the pressure cooker, keep a lid inside & fill with 1/4 water of the cooker & place the vessel containing the pancakes inside & close the cooker without the weight on in high flame.When the steam starts coming with full force reduce the flame to low.

~Take out the vessel with the pancakes & place them into a plate & slice them into 2 halves & serve..

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