Coconut Jaggery Pancakes Recipe - Coconut and jaggery add their special flavour to these pacakes.

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

Main Ingredients : Coconut milk, Jaggery (gur)

Cuisine : Indian

Course : Desserts

Coconut Jaggery Pancakes

Hindi: nariyal
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 obliterating 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.

Coconut Jaggery Pancakes Recipe - How to make Coconut Jaggery Pancakes


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Coconut milk 1 cup

  • Jaggery (gur) grated1/4 cup

  • Fresh coconut scraped1 medium

  • Rice flour 1 1/2 cups

  • Oil 1 tbsp + 1

  • Pistachios chopped2 tablespoons

  • Almonds chopped2 tablespoons

  • Cashewnuts chopped2 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.