Ingredients:

1 cup wheat flour
Water
Salt

Filling:

½ coconut, grated (or 1 cup dessicated coconut)
4 tablespoons melted jaggery
2 ground cardamom pods, or 1 teaspoon ground cardamom

1. Mix the flour with enough water to make a batter of the same consistency as pancakes. Add a pinch of salt. (Optional: You can add some sugar to the batter if you like, or some grated coconut.)
2. To make the filling, mix together the grated coconut and the melted jaggery. Add the ground cardamom. (Another option: You can also make it with cardamom, cumin seeds and dried ginger. Grind all ingredients together.)
3. Pour the batter onto a heated, oiled frying pan. After the first side is cooked, flip, and then flip again once the second side is done. Take a spatula and mark a line that bisects the pancake. Fill the upper half with filling and then fold the bottom half over.
4. Ready to eat!