Khaproli

K haproli is a sweet Indian pancake, mostly prevalent in the Konkan region. In Maharashtra, Khaproli is mostly served as a snack. The dish essentially looks like a thickened Dosa (much smaller in size, of course) served with a delectable concoction prepared with coconut milk and jaggery. Traditionally, Khaproli is made on a 'khapar' which in Marathi means a clay tawa, and it is precisely the reason why it is called Khaproli. This mud or clay tawa lends a distinct earthy flavour to the pancakes.

Khaproli is usually made by soaking rice, fenugreek seeds and lentils like chana or urad overnight and then grinding into a smooth paste. And after seasoning this batter, it is set aside for 6-8 hours and left to ferment. This process is essential as it helps the pancakes to rise and thus gives that airy and fluffy texture.

The spongy texture of the dish makes it a perfect canvas for accompaniments like a sweetened liquid concoction (locally called 'ras') and even curries. It is sometimes also served with fresh fruits like sliced bananas or even sweet papayas. But essentially, Khaproli is served like an Indian pancake, often with a tinge of honey and shaved almonds and cashews as toppings. These pancakes are also garnished with saffron, which lends a beautiful orange hue to the dish.

The Ras is the main attraction of the dish. Coconut milk with jaggery is an age-old combination that has gone down in the culinary annals for centuries as an apt accompaniment to various dishes. One needs to ensure that the coconut milk is thick and creamy. Usually, coconut milk is extracted manually by grating fresh coconut, adding slightly lukewarm water to it, and then making a smooth paste. Now, using a fine strainer or muslin cloth, the paste is squeezed and the milk is collected. For regular use, in curries etc, this extraction procedure can be repeated to get 2-3 batches of coconut milk -- with every extraction, the consistency of the milk also gets thinner. However, for Khaproli, usually, the first extraction is preferred. The local ingredients that go into the Ras make it even more alluring for the consumers. These pancakes are then cut into pieces and dunked into the Ras and savoured.

Yet another rice dish from western India, Khaproli is unequivocally a one-stop solution for most locals who want a hassle-free, nutritious meal on the go. The fascinating thing about the dish is that it may also function as a sweet dish, and can be had after a sumptuous meal as well. The mouldy aftertaste of the cardamom powder (which is either used in the Khaproli or the Ras) gives the dish an earthy tone and also aids digestion, since the rice used is often heavy on the stomach.