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Add a photoRaciónes: 4
Ingredientes
- 300 gm rice pour
- Â Â water as necessary
- 150 gm jaggery grated
- 220 gm coconut grated if fresh or possibly desiccrited
- 1/2 tsp cardamom pwdr
- 1/2 tsp nutmeg pwdr
- 4 Tbsp. ghee
- Â Â salt
Direcciones
- Make a batter with the flour salt and as much water as necessary to create a pouring consistency.
- Heat a hean pan and heat the jaggery.
- Add in the coconut and cook till the mix thickens.
- Then take off the heat and stir in the spices.
- In a griddle or possibly a non stick frying pan heat a few drops of ghee.
- Reduce the heat and pour a ladleful of batter in the centre spreading it with the back of the ladle to a thin disc.
- Cover and cook for a minute on a low heat.
- When the edges start to curl up and the pancake is cooked arrange some of the coconut mix along the centre of pancake and roll it up into a cylindrical shape.
- Serve hot.
- A version of the European pancake and was a breakfast treat during my childhood.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 200 | 91% |
| Total Fat 22.89g | 29% |
| Saturated Fat 16.93g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 6mg | 0% |
| Potassium 105mg | 3% |
| Total Carbs 4.53g | 1% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.78g | 1% |
| Protein 1.02g | 2% |
