Karuppatti appam / Palm Jagery Pancake:

Traditional palm jaggery pan cake will be soft and sweet with the heavenly aroma of ghee along with palm jaggery and crunchy nuts on top no words to explain. Egg less pan cake liked by all age and all time favourite dish. No baking soda is added, fermentation process is done to get soft pan cakes.

Ingredients:Yield 10 to 13 nos

Raw rice-1/2 cup

Boiled rice-1/2 cup

Urad dal- 2 tbsp  cup

Methi seeds-1/2 tsp

Palm jaggery powdered-1/2 cup

Grated coconut-2 tsp

Elaichi-1/4 tsp

Nuts finely chopped-2 tbsp

Salt-1 pinch

Ghee-3 tbsp

Method to prepare:

1.Wash and soak both rice and urad dal along with methi seeds for at least 2 hours.

2.Grind to a smooth batter , collect and set to ferment for about 4 to 6 hours.

3.Melt powdered jaggery or palm jaggery with less than 1/4 cup of water, stir well in medium flame until it dissolves completely. Filter it and keep aside to get cool.

4.Fry nuts in a teaspoon of ghee and collect it in a separate plate.

5.Mix salt, coconut and palm jaggery syrup in the batter, mix it with the help of ladle to dosa batter consistency, add water little if necessary.

6.Heat pan smear some drops of ghee on it, take a ladle full of batter and pour it in the middle of the pan no need to spread it round as we do for dosa.

7. Sprinkle some nuts on top of the batter allow it to cook for few minutes.

8. Turn, add a teaspoon of ghee around the pan ckae and cook for a minute in low flame remove from pan and serve.