Monday, September 7, 2015





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


  • 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.

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