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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Mix 500g flour, 285ml water, 10g salt, 10g butter, and 10g condensed milk, then knead into a smooth dough.
Watch out
Knead the dough with even pressure, otherwise it will lack elasticity.
Let the dough rest for 6 to 7 hours.
Watch out
Insufficient resting time will make the dough difficult to stretch and the texture will be hard.
Wash and soak 300g of dhal.
Watch out
Dhal must be thoroughly washed, otherwise impurities will affect the texture.
Divide the rested dough into small balls and let them rest again for 4 to 5 hours.
Watch out
Divide into equal sizes, otherwise the pancakes will have uneven thickness.
Hot oil may splatter, stand to the side when placing in the pan.
Flatten and stretch the dough ball into a thin sheet, crack 1 egg into it, fold, and fry in a pan until both sides are golden brown.
local_fire_departmentMedium heatWatch out
Use medium heat, as high heat will burn the surface while the inside remains raw.
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