SWEET LAYERED PANCAKE
INGREDIENTS
Carrot - 1, finely grated, pureed and then cooked with sugar and 2 tbsp milk.
Beetroot - half of a beetroot, finely grated, pureed and then cooked with sugar and 2 tbsp milk.
Dates - 4 nos. soaked in water and then make paste with 2 tbsp milk and then cooked.
Egg - 1 ( filling) + 1 (coating)
Coconut grated - 1 cup
Maida (All purpose flour) - 1 cup
Cashews
Sugar
Milk
Ghee
PREPARATION
- Mix in the pureed carrot (cooked for 5 minutes) with 5 tbsp maida and make a batter like dosa/pancake batter. Keep it aside.
- Now mix in the pureed beetroot (cooked for 5 minutes)with 5 tbsp maida and make a batter like dosa batter and keep it aside in a separate bowl.
- Then again mix in pureed dates ( cooked for 5 minutes) with 5 tbsp maida and make dosa batter. Keep it aside separately.
- Now prepare sweet filling with scrambled egg, coconut, sugar, and cashews. Keep it aside.
- Beat 1 egg with 2 tbsp milk and sugar, keep it aside.
- Heat a pan, spread some ghee evenly and pour one ladle of carrot batter.
- Make two thin dosas/pancakes and keep it aside.
- Likewise, make two thin pancakes each with beetroot batter and dates batter. Keep it aside.
- Heat the pan again and spread the ghee. Make the flame to medium-low.
- Then take one carrot pancake , coat it with egg batter and place it in the hot pan (same like chattipathiri / stuffed chappathi).
- Now spread some egg fillings and press it gently.
- Then take one beetroot pancake coated in egg-milk batter and place it over the carrot pancake and put fillings.
- Then with dates pancake and continue for all pancakes.
- Pour the excess egg batter over the layered pancakes and gently press all the ends.
- Cook in a very low flame for five minutes. Then cook the other side by flipping the layered pancake to another pan. Cook for 5 minutes.
- Cut the sides to make a round shaped layered pancake and decorate with desiccated coconut.
- Cut into desired shapes.
