Thanjavur thengaipuri

Yield: 1 servings

Measure Ingredient
200 grams Flour
50 grams Rice flour
400 millilitres Milk
100 millilitres Coconut milk
2 tablespoons Sugar; (30 g)
½ teaspoon Salt; (2 g)
2 \N Eggs
2 tablespoons Butter; (30 g)
\N \N Ghee
200 grams Grated coconut
50 grams Sugar
½ teaspoon Cardamom powder; (2 g)



MIX all the ingredients for the pancake, except butter and ghee, thoroughly to obtain a smooth batter. Keep aside for an hour. Heat a little butter in a nonstick pan and make thin pancakes, till done on both the sides.

Mix the ingredients for the filling. Put a little filling over each pancake, roll, seal the sides and shallow fry in hot ghee till golden brown. Serve warm, dusted with icing sugar.

Converted by MC_Buster.

NOTES : Coconut pancakes. Makes 8 Converted by MM_Buster v2.0l.

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