Ingredients

• 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.