Name: Palaapazha-Kambu (Bajra) Dosa / Jackfruit-Pearl Millet Pancake recipe by Prema Vaidyanthan at BetterButter
Prep time: 540 min
Cook time: 500 min
Total time: 1040 min
Yield: 10
Ingredients: Pearl millet/Kambu/Bajra. 1/3 cup; Raw rice. any variety. 1/3 cup; Urad dal. 1/3 cup; Poha. 1 cup; Salt. 1/8 teaspoon; Jackfrit slices. (very sweet). 1 cup; Jackfruit cut into strips. 2 tablespoons; Jaggery. 1/2 cup; Water. 2-3 Tablespoons; Cashewnuts. roasted. 2 Tablespoons; Elaichi powder. 1/2 teaspoon; Ghee. 10 teaspoons; Honey to serve

ABOUT Palaapazha-Kambu (Bajra) Dosa / Jackfruit-Pearl Millet Pancake RECIPE

Jackfruit is special among all fruits. It has an unique smell. And it requires some expertise to clean, peel and store the fruit. It is an art by itself. It is fascinating to watch somebody smearing their hands with oil and separating the fruit from the skin after cutting it open with a sharp knife.The whole house is filled with the fruity smell when they are cut or rip enough to be cut open.And Bajra is the queen of millets. With 12% of fibre, it is one of the cheapest sources of fibre for vegetarians and can be included in a variety of recipes and ideally suited for Indian cooking.So, here I am giving you a recipe for a pancake with these two tasty ingredients and who doesn’t like pancakes? Read on and please try this in your kitchen and give me your feedback. Bajra is known as jambu in Tamil and Pearl Millet in English. This recipe makes 10 pancakes Served hot with honey, this is a complete breakfast. It has enough fibre, carb and sugar to get you started for a busy day and fills your stomach sufficiently .

Ingredients Serving: 10

Pearl millet/Kambu/Bajra. 1/3 cup
Raw rice. any variety. 1/3 cup
Urad dal. 1/3 cup
Poha. 1 cup
Salt. 1/8 teaspoon
Jackfrit slices. (very sweet). 1 cup
Jackfruit cut into strips. 2 tablespoons
Jaggery. 1/2 cup
Water. 2-3 Tablespoons
Cashewnuts. roasted. 2 Tablespoons
Elaichi powder. 1/2 teaspoon
Ghee. 10 teaspoons
Honey to serve

Instructions

Clean the millet, Rice, urad dal
Soak all together in enough water to immerse all three
Soak for four to six hours
Soak poha for just fifteen minutes after cleaning.
Grind all together into a very smooth batter
Add a little salt and mix well.
Allow to ferment for eight to ten hours or overnight
Now, chop the jackfruit and soak them in little warm water
Make a smooth purée of the soaked jackfruit
Heat two to three tablespoons water, add jaggery.
Bring to a boil and filter when the jaggery dissolved fully
Bring back to pan and make a slightly thick syrup ( thick enough to be mixed with the pancake batter)
Mix jaggery syrup with fruit purée
Add this mixture to fermented batter, mix well.
Taste for sweetness. Adjust according to your needs.
Add elaichi powder and mix
The batter should be slightly thick.
Heat a tawa, smear with ghee
Wait till tawa is sizzling hot
Pour batter and spread with the back of the ladle.
Sprinkle a few roasted Cashewnuts
And jackfruit strips on top
Press lightly with the ladle so that they stick.
When brown, flip the pancake and cook on the other side.
Serve hot with honey.
This recipe makes very soft dosas, so care has to be taken while flipping.

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