1 tbsp (15 g) Jaggery (gur), grated
1 cup (250 ml) 8 fl oz Water
7 1/2 tbsp (75 g) 2 1/2 oz Refined flour (maida)
2 1/2 tbsp (25 g) Rice flour, finely ground
1/2 Lemon (nimbu)
4 tsp (20 ml) Vegetable oil
4 tsp (20 g) Coconut (nariyal) powder
Artificial sweetener to taste (optional)
1/2 tsp Green cardamom (choti elaichi) powder
4 tsp (20 g) Ghee or white butter
1 cup (250 ml) 8 fl oz Water
7 1/2 tbsp (75 g) 2 1/2 oz Refined flour (maida)
2 1/2 tbsp (25 g) Rice flour, finely ground
1/2 Lemon (nimbu)
4 tsp (20 ml) Vegetable oil
4 tsp (20 g) Coconut (nariyal) powder
Artificial sweetener to taste (optional)
1/2 tsp Green cardamom (choti elaichi) powder
4 tsp (20 g) Ghee or white butter
method
1. Put the jaggery in the water and let it dissolve. Add both the flours, a little at a time, and blend into a smooth batter.
2. Heat a small non-stick pan and rub the surface lightly with half a lemon dipped in very little oil. Pour a ladleful of batter, tilting the pan to help the mixture spread evenly. Sprinkle some oil and cook on both the sides till golden brown.
3. Mix the coconut powder with artificial sweetener and green cardamom powder. Sprinkle a little of this over the pancakes and roll into cylinders.
4. Brush each roll with 1/2 tsp melted ghee or top with 1/2 tsp lightly whipped white butter.
5. Serve warm.
2. Heat a small non-stick pan and rub the surface lightly with half a lemon dipped in very little oil. Pour a ladleful of batter, tilting the pan to help the mixture spread evenly. Sprinkle some oil and cook on both the sides till golden brown.
3. Mix the coconut powder with artificial sweetener and green cardamom powder. Sprinkle a little of this over the pancakes and roll into cylinders.
4. Brush each roll with 1/2 tsp melted ghee or top with 1/2 tsp lightly whipped white butter.
5. Serve warm.
serving amount
serves: 6 - 8
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