Fluffy Rice Flour Puran Poliche Pancakes With Coconut Filling Recipe

About this recipe

Start your day with a delicious and nutritious traditional Maharashtrian breakfast! Fluffy rice flour puran poliche pancakes are filled with a sweet, protein-packed mixture of mashed toor dal, jaggery, and freshly grated coconut, gently flavored with aromatic cardamom. The pancakes are made with a smooth batter of rice and chickpea flour, turmeric for a golden hue, and a touch of salt for balance. Coconut oil adds a hint of richness, while keeping the recipe strictly vegan. These pancakes are perfect for a cozy morning meal and are sure to satisfy your taste buds while providing an excellent dose of plant-based protein and fiber. Easy to make in under 35 minutes, this dish combines the authentic flavors of Maharashtra with a high-protein twist!

Ingredients

• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 450 g Whole Farm Premium Kolhapuri Jaggery
• 500 g Frozen Peas
• 1 pack (200 g) Wow! Coco Fresh Grated Coconut
• 10G Cardamom Powder
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse and soak the split pigeon peas for 30 minutes, then cook them in water until soft and mashable.
2. 2. In a pan, heat 1 tablespoon of coconut oil and add the cooked pigeon peas along with jaggery, stirring until the jaggery dissolves completely.
3. 3. Add grated coconut and cardamom powder to the pan, stir well, and cook for 3-4 minutes until the filling thickens. Set aside to cool.
4. 4. In a mixing bowl, combine rice flour, chickpea flour, turmeric powder, and salt. Gradually add water to form a smooth pancake batter.
5. 5. Heat a flat non-stick pan and grease lightly with 1 teaspoon of coconut oil.
6. 6. Pour a ladleful of batter onto the pan and spread it into a thin circular pancake. Cook on medium heat until bubbles form and the edges begin to lift.
7. 7. Flip the pancake using a spatula and cook the other side for another minute until golden brown.
8. 8. Once the pancake is cooked, place a spoonful of the lentil-coconut filling in the center and gently fold the pancake over to form a semicircle.
9. 9. Press the edges lightly to seal the pancake and cook for 1 more minute, flipping as needed.
10. 10. Repeat the process with the remaining batter and filling, greasing the pan with coconut oil as needed.
11. 11. Serve the puran poliche pancakes warm, optionally garnished with a sprinkle of extra grated coconut.