Turmeric Leaf Pancake
Turmeric Leaf Pancake
An aromatic pancake dish by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Technique Steaming
  • Cooking Time 45 minutes
  • Yield 4 to 5 servings
  • 1 cup raw rice, soaked and drained
  • 4 tablespoons water
  • 2-3 fresh banana leaves (depending on size of steamer)
  • 5 - 6 fresh turmeric leaves
  • 1 cup fresh grated coconut
  • ½ cup jaggery
  • 4- 5 cardamom pods
  • Ghee
  1. Rinse and soak rice for at least 30 minute.
  2. Drain rice and blend with water to make a thick fine paste.
  3. Remove seeds from cardamom and lightly crush using a pestle and mortar.
  4. Clean the turmeric leaves, and dry carefully with a towel, making sure not to tear or bruise the leaves.
  5. Slide both sides of the leaf on open flame carefully just enough to wilt. This helps to fold and avoid any tear or damage while steaming.
  6. Combine the fresh grated coconut, jaggery and coarse crushed cardamom in a bowl.
  7. Coat one side of turmeric leaves with thin layer of ghee.
  8. Spoon the rice paste to make a thin even layer over the leaf, keeping away from the edges.
  9. Top 2 -3 tablespoon of the coconut mix on only half side of the rice paste, leaving the other half empty. Fold the leaf to close.
  10. Line the bottom of a steamer with banana leaf. Place the pancake packs in the steamer to steam for 7 to 10 minutes on low heat.
  1. Note:
  2. Raw rice can be replaced by rice powder, adjust water to get the right consistency.

Tagged Under

Recipes to consider