How to make Thanjavur Thengaipuri -

Coconut pancakes

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice flour (चावल का आटा), Coconut (नारियल)

Cuisine : Tamil Nadu

Course : Desserts

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Thanjavur Thengaipuri

Thanjavur Thengaipuri Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Thanjavur Thengaipuri Recipe

  • Rice flour 1/4 cup

  • Coconut scraped 1/4 cup

  • Refined oil to fry

  • Icing sugar 4 tablespoons

  • Refined flour (maida) 1 cup

  • Milk 1 1/2 cups

  • Salt 1/4 teaspoon

  • Sugar 2 tablespoons

  • Butter 2 tablespoons

  • Eggs 3

  • Filling

  • Coconut scraped 1 1/2 cups

  • Sugar 1/4 cup

  • Green cardamoms 4

  • Edible camphor a pinch

Method

Step 1

Sieve maida, rice flour and salt together. Soak ¼ cup scraped coconut in 1 cup warm water, grind and extract the milk.

Step 2

Mix with the remaining ingredients for the pancake (reserve the liquid of half egg), whisk thoroughly and make a smooth batter.

Step 3

Rest for about an hour. Dilute the batter with water, if required, and make thin 6” pancakes on a non-stick pan.

Step 4

Cook on both the sides for two minutes each. You should be able to get about 16-20 pancakes. Pound the cardamom with little sugar to a fine powder, sieve and mix with the remaining ingredients for the filling and divide it equally as per the number of pancakes.

Step 5

Place the filling on one side of the pancake and roll it tightly once, then fold the sides. Seal the edges with the reserved beaten egg and keep aside.

Step 6

Repeat process with all the pancakes. Heat oil in a kadai and deep fry to golden brown. Serve warm dusted with icing sugar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.