Kerala Style Madak Saan

Recipe by
Total Time:
30 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pan-Fried Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • Maida (Cornflour) – 11/4 cup
  • Water 350ml
  • Green Cardamom Powder – ¼ tsp
  • Whole Jeera (Cumin) – ¼ tsp
  • Desiccated Coconut – 1 cup or as per taste
  • Almond Powder – 1 tbsp
  • Chopped Cashew nuts – 3 – 4 nos
  • Jaggery or Brown Sugar – to taste
  • Salt – to taste
  • Maple Syrup or Honey – to serve

How to Make Kerala Style Madak Saan

  • 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.