Ingredients
• Rice flour 1 1/2 cups + for dusting
• Scraped coconut 1 1/2 cups
• Jaggery (gur),grated 1/2 cup
• Seeds of 1 black cardamom
• Poppy seeds (khuskhus/posto) 1 teaspoon
• Oil to cook
Method
Mix together coconut, jaggery and black cardamom seeds in a non stick pan and cook till jaggery dissolves completely. Transfer this mixture into a bowl.
Mix rice flour with sufficient water to make a batter of pouring consistency. Spread a little rice flour and poppy seeds in a plate.
Heat a little oil in a non stick pan, pour a ladleful of batterand rotate the pan to spread the batter evenly. Cook, turning sides, till both sides are evenly cooked.
Place cooked pancake over rice flour-poppy seed mixture and coat it. Similarly make more pancakes.
Stuff pancakes with coconut-jaggery mixture and shape them into a rolls.
Heat a little oil in anothernon stick pan, place the pancakes in the pan and cook till golden brown.Transfer into a serving plate and serve hot.
• Rice flour 1 1/2 cups + for dusting
• Scraped coconut 1 1/2 cups
• Jaggery (gur),grated 1/2 cup
• Seeds of 1 black cardamom
• Poppy seeds (khuskhus/posto) 1 teaspoon
• Oil to cook
Method
Mix together coconut, jaggery and black cardamom seeds in a non stick pan and cook till jaggery dissolves completely. Transfer this mixture into a bowl.
Mix rice flour with sufficient water to make a batter of pouring consistency. Spread a little rice flour and poppy seeds in a plate.
Heat a little oil in a non stick pan, pour a ladleful of batterand rotate the pan to spread the batter evenly. Cook, turning sides, till both sides are evenly cooked.
Place cooked pancake over rice flour-poppy seed mixture and coat it. Similarly make more pancakes.
Stuff pancakes with coconut-jaggery mixture and shape them into a rolls.
Heat a little oil in anothernon stick pan, place the pancakes in the pan and cook till golden brown.Transfer into a serving plate and serve hot.
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