1 cup wheat flour
½ coconut, grated (or 1 cup dessicated coconut)
4 tablespoons melted jaggery
2 ground cardamom pods, or 1 teaspoon ground cardamom
- 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.)
- 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.)
- 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.
- Ready to eat!