Ingredients:
for pancake
1cup refined flour (maida)
1/4 cup rice (chawal)flour
1 1/2 cups milk
1/4 tsp salt (namak)
1/4 cup coconut (narial) (scraped)
2 tblsp sugar (cheeni)
2 tbsps butter
3 eggs
for filling
1 1/2 cups coconut (narial) (scraped)
1/4 cup sugar (cheeni)
4 green cardamoms
a pinch camphor (edible)
refined oil to fry
4 tblsp icing sugar
Method:
·
Sieve
refined flour, rice flour and salt together. Soak ¼ cup scraped coconut in 1
cup warm water, grind and extract the milk. Mix with the remaining ingredients
for the pancake (reserve the liquid of half egg), whisk thoroughly and make a
smooth batter. Rest for about an hour.
·
Dilute
the batter with water, if required, and make thin 6" pancakes on a
non-stick pan. Cook on both the sides for two minutes each. You should be able
to get about 16-20 pancakes.
·
Pound
the cardamom with little sugar to a fine powder, sieve and mix with the
remaining ingredients for the filling and divide it equally as per the number
of pancakes.
·
Place
the filling on one side of the pancake and roll it tightly once, then fold the
sides.
·
Seal
the edges with the reserved beaten egg and keep aside. Repeat process with all
the pancakes.
·
Heat
oil in a kadai and deep fry to golden brown.
·
Serve
warm dusted with icing sugar.
