- 2 leftover panpole/neer dosas
- 50 grams (1/2 cup firmly packed) freshly grated coconut
- 50 grams (a little less than 1/2 cup) powdered jaggery
- 1/4 teaspoon (about 2 pods of husked cardamom) coarsely powdered
- pinch of salt
Mix all the ingredients for the filling and mash them well to ensure the jaggery doesnt have any lumps & has blended well with the coconut. Divide into two equal portions. Place the smooth surface of the dosa facing upwards and leaving about 2-3 inches on the top, place half the filling on the dosa. Fold the top portion first and then the sides (vertically) then roll it towards you (pretty much like a kaati roll). Serve!
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