Goan Coconut Pancakes

About Goan Coconut Pancakes

Ingredients

• Fresh coconut, scraped 200 gms
• Refined flour (maida) 1 cup
• Salt to taste
• Egg 1
• Butter 2 tbsps
• Milk 300 mls
• Castor sugar 2 tbsps
• Nutmeg (jaiphal) powder ¼ tsp
• Cashewnuts, finely chopped ¼ cup
• Oil to cook
• Icing sugar 1 tbsp to garnish
• Cocoa powder 1 tbsp to garnish
• Honey 4 tbsps to garnish

How to Make Goan Coconut Pancakes (Stepwise Photos)

Method

1. Take refined flour in a mixing bowl, add salt and mix. Make a well in the center of the flour and add egg, butter and milk and whisk till the mixture becomes a smooth batter of pouring consistency.
2. To make the filling mix together coconut, castor sugar, nutmeg powder and cashewnuts in another mixing bowl.
3. Heat a little oil in a non-stick pan, pour 1 ladle of batter and spread it around by tilting the pan on all sides gently.
4. Cook for 2 minutes or till the underside of the crepe is cooked, flip the crepe and cook it on the other side as well. Transfer on a plate. Make more crepes in the same way.
5. Keep a crepe on the worktop, keep some filling in the center. Fold the crepe from both ends over the filling and secure the ends with a toothpick. Similarly fold all the crepes and keep them in a serving plate.
6. Dust some icing sugar and cocoa powder on top, drizzle honey and serve hot.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps