Ingredients

• 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.