Ingredients:

• For panroll batter:
• Maida – 2 cups
• eggs – 4
• Salt – 1/2 tsp
• Baking powder – 1/4 tsp
• Coconut Milk – 2 cups
• Ghee/Oil to fry the panrolls
• Filling:
• Grated Coconut -2 cups
• Sugar – 1/2 cup
• Poppy Seeds – 3 tbsps
• Peanuts – 1/4 cup coarsely powdered
• Cardamom powder – 1 tsp
• Lime juice – 1 tbsp
• pinch of salt

Method:

1. Blend all the ingredients for the filling ingredients in a bowl. Mix well and set aside.
2. Sieve the maida, salt, baking powder in a separate bowl.
3. Add the eggs, coconut milk and make a smooth batter of pouring consistency.
4. Leave the batter to stand for 30 minutes.
5. Heat a dosa tawa. Rub a little oil on it.
6. When hot wipe the tawa with a clean cloth.
7. Pour a ladleful of the batter on to the tawa and spread it out as thin as possible.
8. Pour a tsp of ghee or oil around the edges and cook till golden brown.
9. Flip the pancake and fry the other side till golden brown.
10. Place 2 tbsp of the filling in the centre and roll tightly into a pipe. Press down the edges and briefly heat on tawa and serve.

Recipe courtesy of Pearl Subramanian