About the Recipe
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterate the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.
Ingredients
Coconut milk 1 cup
Jaggery (gur) grated 1/4 cup
Fresh coconut scraped 1 medium
Rice flour 1 1/2 cups
Oil 1 tbsp + 1
Pistachios chopped 2 tablespoons
Almonds chopped 2 tablespoons
Cashewnuts chopped 2 tablespoons
Raisins 2 tablespoons
Cinnamon powder a pinch
Preparation
Steps:
Heat 1 tbsp oil in a non-stick pan, add pistachios, almonds, cashewnuts, raisins and sauté till light golden.
Add coconut, cinnamon powder and jaggery, immediately switch off heat and mix well. Transfer the mixture into a bowl and keep aside.
Mix together rice flour, coconut milk and enough water to make a thick batter. Rest the batter for 5-7 minutes.
Heat a non-stick tawa. Spread 1 tsp oil with the help of a tissue paper and reserve the paper to use for other pancakes.
Spread a ladleful of the pancake batter on the tawa. Drizzle a little oil on the sides. Cook till the underside becomes brown. Transfer onto a plate. Similarly make all the pancakes.
Spread a little stuffing in the centre of each pancake and roll.
Place the pancakes in the pan and heat turning sides till the jaggery melts.
Transfer onto a serving plate and serve