Coconut Pankolis

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • For Batter:
  • 1.5 cups - rice flour
  • Water for making batter
  • 1 or 2 pinches - salt
  • For Filling:
  • 1 cup - coconut, freshly grated
  • 1 tbsp - raisins
  • 1 tbsp - black raisins
  • 1 tbsp - cashews, crushed coarsely
  • 1 tbsp - almonds, crushed coarsely
  • 1/2 tsp - cardamom powder
  • 1.5 cups - jaggery, grated or brown sugar
  • Ghee for coating
  • Other Ingredients:
  • Ghee for serving
  • Banana leaves for steaming pankolis
  • Toothpicks to seal pankolis

How to Make Coconut Pankolis

  • For Batter: Sieve both flour and salt, into a mixing bowl. Add just enough water to make a thick pancake batter.
  • Set aside to soak for 20 minutes.
  • For Filling:
  • Mix all ingredients together, blending cardamom, jaggery well.
  • Keep aside till required.
  • To Proceed:
  • Cut banana leaves into 4" x 5 " rectangles.
  • Grease all on the face side with ghee.
  • Spread a ladle of batter thickly in centre of one greased leaf.
  • Keep generous margin on all sides.
  • Sprinkle a tbsp of filling on top.
  • Pour another ladle of batter over filling, to cover it.
  • Place another leaf rectangle on top, ghee side down.
  • Seal both by sewing in toothpicks on all side, folding up corners.
  • Repeat for all of batter and filling.
  • Pile them alternatingly in a double boiler, so steam circulates freely between them.
  • Steam for 20 minutes, or till batter has firmed up.
  • Keep warm, opening leaves while serving.
  • Drizzle opened pankoli with ghee.