Ingredients:

• For pancake:
• 1 cup – whole Wheat atta
• 1.5 cups water for mixing
• A pinch of salt
• 3 tsps oil / Ghee
• For filling:
• 2 tsp – Ghee
• 1 cup / 200 ml – grated Coconut or 9 tsp grated Coconut
• 7 – 8 tbsp (1/2 cup) – melted Jaggery or melted and sieved Jaggery
• 1 pinch – Cardamom powder
• 1 tbsp – chopped dry fruits (optional) Raisins or chopped Cashew nuts

Method:

1. Mix atta and salt. Add water to make a smooth batter; just like dosa batter.
2. The batter should neither be too watery nor too thick. Keep aside.
3. For coconut filling:
4. In a frying pan, heat ghee.
5. Add melted jaggery and fry for 5 minutes on a low heat till fragrant.
6. Add grated coconut and mix it well.
7. Do not cover with lid.
8. Stir continuously and fry for 10 – 12 minutes on a low heat till the coconut – jaggery mixture thickens and water dries up.
9. Add cardamom powder and keep aside.
10. Sweet filling should be dry in consistency.
11. To prepare:
12. Heat dosa tawa. Apply little oil and pour one ladleful of batter so that it spreads in a thin, even layer.
13. Sprinkle little oil / ghee if required.
14. Cover with a lid and cook on a medium heat till the upper crest is cooked.
15. Take the lid off and remove the pancake from tawa carefully with a flat spatula.
16. Flip over pancake and cook the other side / till golden colour and light brown spots.
17. Once the underside is cooked, turn over again and carefully spread 1.5 tbsp jaggery filling in the centre. Gently fold both the sides.
18. Repeat for all.
19. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya