INGREDIENTS (240 ml cup used)
- Grated jaggery- 6 tablespoon
- Coconut – grated to yield 1 cup
- All purpose flour- ¼ cup
- Rice flour – ½ cup (finely ground)
- Salt – a pinch
- Oil – 3 tablespoon or as required for greasing skillet
- In a heavy bottomed pan add the grated coconut and let it sauté on low flame for few minutes. There is no need to add water or oil as the moisture and oil content of coconut gets released due to heat. Keep stirring continuously to prevent it from sticking to the bottom of the pan.
- Once the coconut starts simmering and the quantity reduces to almost half, add 4 tablespoon of grated jaggery and mix well. Keep stirring continuously to prevent the coconut – jaggery mixture from sticking to the bottom of the pan. When the colour of the mixture turns brown and it gives off a nice roasted aroma, turn off heat and remove the contents to a bowl.
- Take a big bowl and sift the rice flour and all purpose flour together so that they mix well. Add a pinch of salt, 2 tablespoon of jaggery, 1 tablespoon of cooking oil (sunflower oil or any other refined oil, except mustard oil) and mix the ingredients well.
- Add some water to the mixture and make a smooth batter. Keep it aside for sometime.
- Heat a flat non stick pan or skillet and grease it with oil.
- Whisk the batter well and pour a large serving spoonful of the batter on the centre of the pan and spread it evenly with the help of a flat spatula to make a small circle.
- Drizzle oil on the sides, allowing it to cook for a minute or so on low flame till the side being cooked turns golden brown in colour. Flip and let the other side cook for about half a minute. (Generally, similar to how dosas are cooked, these pancakes do not require to be flipped if the batter is spread thin and evenly.)
- Flip again. Take about one heaped teaspoon of the coconut jaggery stuffing and spread it across the diameter of the pancake. Fold the pancake from two sides to resemble a mini-dosa. Remove to a plate and serve warm.
Rice is a good source of carbohydrate and potassium. Whole wheat flour is a rich source of antioxidants, vitamins, minerals and fibers. However the quantity of all purpose flour should be restricted in diet for children as well as adults because the removal of the germ and the bran during milling of all purpose flour takes away much of the nutritional values of wheat.