June 7, 2019 Popatjee – sweet donuts

Popatjee – sweet donuts


You need a special vessel to prepare this which resembles a Guliyappa/Paddu wok/Kadai. OR a modern day Ebelskiver Pan.

Fried Bhakhra using Ebelskiver Pan
Ebelskiver Pan


1/2 kg Whole wheat flour
400 ml Milk
1 cup Toddy
2 Tspns Fresh yeast, mixed with 1 teaspoon sugar and 1/2 cup warm water
3 tblspns Sugar
1/2 Cup Warm water
5 Eggs
50 gms Almond.. blanched and chopped.
1 tblspn Caraway seeds
50 gms Ghee
2 tblspns Icing sugar
1 cup Oil (Adjust Quantity As Needed)


  1. Beat ghee or butter until soft and smooth.
  2. Add one egg at a time, beating constantly.
  3. Gradually add flour and milk alternately, and keep mixing.
  4. Add almonds and caraway seeds.
  5. Mix and add toddy and prepared yeast.
  6. Mix well, cover with cling wrap film or damp cloth and keep in a warm place for about 5 hours, till well risen.
  7. Heat a ”popatji nu panu.” A special vessel to make these.
  8. Half fill the depressions with oil and allow to get hot.
  9. Spoon in enough batter to fill the depressions three-quarters full.
  10. When base is cooked and crisp, turn over with a skewer and cook other side.
  11. When brown and crisp on both sides remove from oil with a pair of tongs or a skewer and drain well in a colander.
  12. Repeat till all the batter is finished.
  13. Sift with icing sugar and serve.

Friday Fiesta with Liz @ Spades, Spatulas & Spoons and Jenny @ Apply To Face Blog


Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

10 thoughts on “Popatjee – sweet donuts

  1. I’ve never heard of popatjee but it looks delicious!! I could probably make this in my takoyaki pan!

  2. Palm toddy or palm wine, is an alcoholic beverage. More simply Toddy is fermented coconut water. Tastes like Beer.

Comments, If you enjoyed this, give it a like and share it !

error: Content is protected !!
%d bloggers like this: