Ingredients for the batter:

1½ cups all-purpose flour (maida)
2 cups of water
1 egg
Salt to taste
1 tsp sugar

Ingredients for stuffing:

2 cups coconut, grated
1 cup of jaggery
1 tspn cardamom powder
¼ cup crushed cashews (optional)


Whisk well all the batter ingredients. There should not be any lumps and should be of watery consistency (easy to pour).
If you want to color them, pour the batter in different bowls and add the desired color.
Mix it and set aside.

Method for stuffing:

In a non-stick pan and in medium-low flame add 2 to 3 tsp of water and melt the jaggery. When it completely melts, let it thicken a bit and then add coconut and blend it well with the jaggery.
Turn off the flame and add cardamom powder and cashew nuts and set aside.

Preparation of Crepe:

Slightly grease the non-stick pan with butter or oil.
Pour a ladle of batter and spread around the pan and form a very thin round crepe.
Once cooked, turn it over and let it fry for 30 seconds. Remove and place it on a plate with the latter fried side on the bottom.
Place sufficient stuffing on the bottom side of the crepe.
Fold the crepe from left to right and from right to left and roll it gently as seen in the picture

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