Instructions: Make a batter with the flour salt and as much water as necessary to create a pouring consistency.

Heat a hean pan and melt the jaggery.

Add the coconut and cook until the mixture thickens.

Then take off the heat and stir in the spices.

In a griddle or a non stick frying pan heat a few drops of ghee.

Reduce the heat and pour a ladleful of batter in the centre spreading it with the back of the ladle to a thin disc.

Cover and cook for a minute on a low heat.

When the edges start to curl up and the pancake is cooked arrange some of the coconut mixture along the centre of pancake and roll it up into a cylindrical shape.

Serve warm.

A version of the European pancake and was a breakfast treat during my childhood.

Serves 4

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