Alle Belle

Cuisines

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Recipe

Ingredients

	1 cup	Flour
	1 cup	Coconut Milk , thick
	1 cup	Coconut , grated
	1/2 cup	Jaggery
	1 teaspoon	Cardamom , powder
	1 pinch	Salt
	as needed	Water
	as needed	Oil , or ghee for cooking

Instructions

1. 1 In a bowl, mix the all-purpose flour with coconut milk and a pinch of salt to form a smooth batter. Add water if necessary to achieve a pancake batter consistency.
2. 2 In a separate pan, combine grated coconut and jaggery over low heat. Stir until the jaggery melts and blends with the coconut.
3. 3 Add cardamom powder to the coconut-jaggery mixture and mix well. Set aside to cool.
4. 4 Heat a non-stick pan over medium heat and lightly grease it with oil or ghee.
5. 5 Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake.
6. 6 Cook until the edges start to lift slightly and the bottom is golden brown.
7. 7 Place a spoonful of the coconut-jaggery filling onto one side of the pancake.
8. 8 Fold the pancake over the filling to form a semi-circle and press gently.
9. 9 Repeat the process with the remaining batter and filling.
10. 10 Serve warm or at room temperature.