Ingredients (Makes 7 – 8)
For the batter – Version 1 (pictured)
All purpose flour / Wheat flour/ Atta podi – 1 cup
Salt – 1 pinch
Sugar – 1 tsp
Turmeric powder – 1 – 2 pinches
Water – 1/2 – 1 cup or as required to make a medium consistency
Mix all the ingredients together without lumps. You can blend them in the large jar of a mixie. The batter should be of medium thick consistency and without lumps.
Batter – Version 2
All purpose flour / maida or atta podi – 1 cup (I usually use atta podi)
Turmeric powder – 1 pinch
Egg – 1
Water / milk – 1/2 – 1 cup or as required
Sugar – 1 – 2 tsp or to taste
Salt – 1- 2 pinches
Mix all the ingredients together without lumps. The batter should be of medium thick consistency and without lumps.
For the filling
Grated coconut – 1 – 1.5 cups
Jaggery, grated or sugar / brown sugar – 4 – 5 tbsp or to taste
Cardamom powder – 1 – 2 tsp
Cashews and raisins – 2 tbsp each roasted in little ghee
Ghee – 1 tsp (Optional)
Mix the ingredients for the filling and set aside.
Heat a pan and pour a ladleful of the batter. Spread it using the backside of the ladle. Sprinkle a little ghee (optional). When one side is cooked, flip over to the other side. Cook for a few seconds and remove onto a plate. Put the coconut-jaggery mix on one side of the crepe and roll away. Serve warm with a banana or a cup of tea / milk.