Pancakes With Coconut Fillling
by Rehana Khambaty
This recipe has been viewed 4218 times
A delicious south indian mithai made with delicate flavour of coconut.
- Combine the plain flour, rice flour and baking soda with milk in a bowl and whisk well.
- Cover and keep aside for half an hour or while you prepare filling.
- Combine the coconut, sugar and milk in a kadhai and mix well.
- Cook on a medium flame until they adhere together in a soft moist mass.
- Remove from the flame and keep aside to cool.
- Heat a 6-inch frying pan and grease with a drops of ghee. Swirl pan around so that it is evenly coated with the hot ghee.
- Drop 2 tablespoons of batter in to the frying pan and swirl pan around to coat evenly with batter.
- Allow batter to set and cook until underside of patishapta or pancake is turning brown.
- With teaspoon spread filling half-inch wide across patishapta at one end.
- Fold patishapta over filling and roll over to the other end.
- Remove from pan.
- Serve hot or cold.
This recipe was contributed by Rehana Khambaty on 23 Jul 2012Basically I am a food lover and also love to try out new recipes. I have won many contests in India ...
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