How to make Coconut Pancakes -
Refined flour mixed with coconut milk to make pancakes and served stuffed with cottage cheese-spinach mixture
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Coconut milk (नारियल का दूध), Refined flour
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Coconut Pancakes checkout Milk Bhath. You can also find more Snacks and Starters recipes like Lahmacun German Pretzels Pyaaz ki Kachori Dainty Chocolate Cakes
Coconut Pancakes Recipe Card
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.
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Coconut Pancakes Recipe
Coconut milk 1 1/2 cups
Refined flour 1 cup
Baking powder 1 teaspoon
Salt to taste
Oil 4 tablespo to cook
Garlic 3 cloves
Spring onion bulbs 4
Spinach leaves 15-20
Spring onion stalks 5-6 stalks
Grainy mustard paste 1 teaspoon
Cottage cheese (paneer) 100 grams
Tomato ketchup as required
Microgreens to garnish
Red capsicum curls to garnish
Method
Step 1
Take refined flour in a large mixing bowl, add baking powder and salt and mix. Add coconut milk gradually and whisk to a smooth batter. Add 2 tbsps oil and whisk again.
Step 2
Add a little water to adjust consistency and whisk again taking care that there are no lumps. Rest the batter for 15-20 minutes.
Step 3
Heat 2 tbsps oil in a non-stick pan. Chop garlic cloves, put into the pan and saute. Chop spring onion bulbs roughly and put into the pan, mix and saute till soft.
Step 4
Roughly chop spinach leaves and put into the pan and mix. Roughly chop spring onion greens and put into the pan and mix. Add salt and toss well.
Step 5
Add grainy mustard paste to the batter and mix well.
Step 6
Heat 1 tbsp oil in another non-stick pan, pour a ladle full of batter in it and rotate the pan so that the batter spreads evenly, let it cook.
Step 7
Break cottage cheese into small pieces and add to the spinach mixture in the other pan. Mix and switch off the heat.
Step 8
When the underside of the pancake is done, flip it, drizzle a little oil all around and let the other side cook.
Step 9
When both sides of the pancake are evenly done, place some spinach-cottage mixture at one end, drizzle a little tomato ketchup over it and fold the other side of the pancake over it. Make more pancakes with rest of the batter.
Step 10
Transfer the pancakes onto a serving plate, garnish with microgreens and red capsicums curls and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
