Sanjeev Kapoor

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Coconut Jaggery Pancakes

Coconut and jaggery add their special flavour to these pacakes.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Coconut Jaggery Pancakes

Main Ingredients

Coconut milk, Jaggery (gur)





Level Of Cooking


Try something new


  • 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


Step 1

Heat 1 tbsp oil in a non-stick pan, add pistachios, almonds, cashewnuts, raisins and sauté till light golden.

Step 2

Add coconut, cinnamon powder and jaggery, immediately switch off heat and mix well. Transfer the mixture into a bowl and keep aside.

Step 3

Mix together rice flour, coconut milk and enough water to make a thick batter. Rest the batter for 5-7 minutes.

Step 4

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.

Step 5

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.

Step 6

Spread a little stuffing in the centre of each pancake and roll.

Step 7

Place the pancakes in the pan and heat turning sides till the jaggery melts.

Step 8

Transfer onto a serving plate and serve.

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