Whole Wheat Pancakes with Jaggery Filling

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian 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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  • For pancake:
  • 1 cup - whole wheat atta
  • 1.5 cups water for mixing
  • A pinch of salt
  • 3 tsps oil / ghee
  • For filling:
  • 2 tsp - ghee
  • 1 cup / 200 ml - grated coconut or 9 tsp grated coconut
  • 7 - 8 tbsp (1/2 cup) - melted jaggery or melted and sieved jaggery
  • 1 pinch - cardamom powder
  • 1 tbsp - chopped dry fruits (optional) raisins or chopped cashew nuts

How to Make Whole Wheat Pancakes with Jaggery Filling

  • Mix atta and salt. Add water to make a smooth batter; just like dosa batter.
  • The batter should neither be too watery nor too thick. Keep aside.
  • For coconut filling:
  • In a frying pan, heat ghee.
  • Add melted jaggery and fry for 5 minutes on a low heat till fragrant.
  • Add grated coconut and mix it well.
  • Do not cover with lid.
  • Stir continuously and fry for 10 - 12 minutes on a low heat till the coconut - jaggery mixture thickens and water dries up.
  • Add cardamom powder and keep aside.
  • Sweet filling should be dry in consistency.
  • To prepare:
  • Heat dosa tawa. Apply little oil and pour one ladleful of batter so that it spreads in a thin, even layer.
  • Sprinkle little oil / ghee if required.
  • Cover with a lid and cook on a medium heat till the upper crest is cooked.
  • Take the lid off and remove the pancake from tawa carefully with a flat spatula.
  • Flip over pancake and cook the other side / till golden colour and light brown spots.
  • Once the underside is cooked, turn over again and carefully spread 1.5 tbsp jaggery filling in the centre. Gently fold both the sides.
  • Repeat for all.
  • Recipe Courtesy: Niya's World