Coconut Jaggery Pancakes

Ingredients list for Coconut Jaggery Pancakes

• 1 cup Coconut milk
• 1/4 cup Jaggery (gur) grated
• 1 medium Fresh coconut scraped
• 1 1/2 cups Rice flour
• 1 tbsp + 1 Oil
• 2 tablespoons Pistachios chopped
• 2 tablespoons Almonds chopped
• 2 tablespoons Cashewnuts chopped
• 2 tablespoons Raisins
• a pinch Cinnamon powder

Method

1. Heat 1 tbsp oil in a non-stick pan, add pistachios, almonds, cashewnuts, raisins and sauté till light golden.
2. Add coconut, cinnamon powder and jaggery, immediately switch off heat and mix well. Transfer the mixture into a bowl and keep aside.
3. Mix together rice flour, coconut milk and enough water to make a thick batter. Rest the batter for 5-7 minutes.
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.
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.
6. Spread a little stuffing in the centre of each pancake and roll.
7. Place the pancakes in the pan and heat turning sides till the jaggery melts.
8. Transfer onto a serving plate and serve.

Nutrition Info