Ingredients

• 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