In a bowl, mix well maida, salt and water to a consistency that you can easily ladle out and make thin crepes. To avoid forming lumps, add little water to the flour and mix well, then add the remaining water.
In another bowl mix together, coconut, almond powder, jeera, cardamom powder and jaggery with help of about 2 – 3 tbsp water. If you are using freshly grated coconut, you probably need no water.
Ladle out to a greased hot non-stick pan and spread evenly using the ladle to make a round and evenly layered thin pancake. Do not worry if you are not getting the perfect round shape, practice will make you perfect.
Give about 2 mins, then turn it over and spread the coconut mix, just half way through, allow to cook for 2 mins, fold in half and move to a serving tray.
Served hot on it’s own for breakfast or as a tea time snack. Honey or Maple Syrup is an excellent accompaniment.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.