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Categories:Viewed: 63 - Published at: 8 years ago
Ingredients
- For the filling-
- Grated Coconut (Narkel Kora): 3cups
- Jaggery (Gur): 1cup
- Cardamom powder (Elaich): 1/4 teaspoon
- For the crepes-
- Wheat flour (Maida): 1cup
- Seomlina (Suji): 1/2 cup
- Rice flour (Chal guro): 1/2cup
- Milk (Dudh): 1cup
- Sunflower oil for frying
Method
- For the filling-
- In a wok heat the jaggery, as it start melting add the coconut
- Put in the cardamom powder and stir till the coconut mixes well with the jaggery
- Cook till the coconut feels sticky
- Take out of flame and keep aside
- For the crepes-
- Add all dry ingredients together and mix well
- Pour the milk with constant stirring to avoid lump formation, the batter should be smooth and freely flowing (add excess milk if required)
- Heat a frying pan (preferably non-stick) and pour in 1 tablespoon on oil, spread it with a kitchen paper
- Take a small bowl of batter and spread it evenly on the pan to make a round shape, do it quick before the batter sets
- Place the filling lengthwise at the center of the crepe
- Fold the crepe from both sides and wait till it turns light brown
