coconut appam

Ingredients

• 1/2 cup maida
  
  1 egg
  
  1/4 cup milk water as required
  
  1/4 tsp salt
  
  1 tsp oil
  
  2 Tbsp oil for cooking the pancakes
  
  
  For the filling: 
  1 cup grated coconut
  
  1 cup broken up jaggery
  
  1 tsp crushed cardamom seeds
  
  Dry fruits, optional

Method

Mix flour, salt, egg, oil and enough milk to form a thin paste, of pouring consistency.

Let it rest for 15 minutes.

Put a heavy- based frying pan over high heat and add one tbsp of oil.

Lower the heat, turn the oil around in the pan, and drain off excess oil, leaving the pan only brushed with oil.

Increase the heat again, and pour batter and swirl the pan around immediately to coat the bottom.

Lower the heat, cook on one side till a light brown, then turn over and brown the other side and keep aside.


For the filling:
Dissolve the jaggery in a little water over low heat.

When melted add the coconut and cardamom and cook till excess water dries out .

Place a little filling on one side of a pancake, and roll tightly.

Serve hot or cold.

Key Ingredients: All Purpose Flour, Egg, Vegetable Oil,Desiccated Coconut, Jaggery, Green Cardamom, Salt