Goan Coconut Pancakes


    1 cup refined flour, ( maida)
    1 egg, (anda)
    2 tbsp Butter,( makhan)
    300 ml milk,( doodh)
    200gm coconut, grated,( kasa hua nariyal)
    2 tbsp castar sugar(Cheeni)
    ¼ cup cashewnuts, finely chopped, (kaju)
    ¼ tsp nutmeg powder,( jaiphal powder)
    4 tsp oil,(tel)
    Salt to taste,(namak)
    1 tbsp icing sugar to garnish
    1 tbsp cocoa powder to garnish
    4 tbsp honey to garnish,

preparation method

In a big bowl add refined flour and salt to taste.

Now make a well in the center of the flour and add egg, butter and milk into it.

Blend with a whisker nicely until no lumps remain and the batter is of pouring consistency.

To make the filling in a separate bowl combine coconut, caster sugar, nutmeg powder and cashew nuts and mix them well.

Heat oil in a pan. Add one ladle of batter into the pan and spread it around by tilting the pan on all sides gently.

Cook for 2 minutes until the underside of the crepe is cooked, flip the crepe and cook it on the other side as well. Remove in a plate.

Now take a crepe and add some filling in its center. Fold the crepe from both ends and secure the ends in place with a toothpick. Similarly fold all the crepes and put them in a serving plate.

Dust some sugar and cocoa powder on top, drizzle with honey and serve hot.

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By: Chef Jasmine Dsouza

Show: Namaste Breakfast

Prep:20 Mins Cook: 15 to 30 minutes

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