Japan x India
Gur dorayaki with puran
A Japanese pancake sandwich with a puran poli heart. Snack time just got serious.
75 minTime
11 gProtein each
mildSpice
1hPlan ahead. Soak for 1 hour first; the 75 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original404kcalsame
11 gproteinsame
4 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Pressure cook the dal with the water for 4 whistles on medium heat. Let the pressure release naturally, then drain well.
- 2Cook the dal with 120 g jaggery on medium heat for 10 to 12 minutes, stirring, until thick. Add cardamom, nutmeg and ghee, mash smooth and cool.
- 3Whisk the eggs with 90 g jaggery powder and the honey for 3 minutes until frothy. Add the milk, then fold in the maida and baking powder. Rest 15 minutes.
- 4Wipe a nonstick pan with oil. Cook 3 tbsp batter on low heat for 2 minutes until bubbles appear, flip and cook 1 minute.
- 5Keep pancakes under a cloth. Sandwich two with a thick layer of puran, pressing the edges.
Serve it like this
Cut one dorayaki in half to show the golden puran and stack it against a whole one. Brush a little ghee on top and add a cardamom sprinkle.
