Gently heat jaggery with two cups of water. Keep stirring till it is completely dissolved. Take off flame.
When still warm, add wheat flour, rice flour, coconut and elaichi powder. Mix everything very well.
Heat a tawa and pour spoonfuls of the batter, a little thick, and pour ghee on top.
Cook on both sides till light red.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.