Name: Whole Wheat Pancakes With Jaggery Filling Recipe
Total time: 15 min
Yield: 2
Cuisine: Indian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Whole Wheat Pancakes with Jaggery Filling is a delicious Indian recipe served as a Breakfast.

How to make Whole Wheat Pancakes With Jaggery Filling Recipe

Niya

Crawler

Indian

<p>Whole Wheat Pancakes with Jaggery Filling is a delicious Indian recipe served as a Breakfast.</p>

For pancake

whole wheat atta

water for mixing

Salt

oil / ghee

For filling

Ghee

200 ml grated coconut or 9 tsp grated coconut

melted jaggery or melted and sieved jaggery

cardamom powder

chopped dry fruits raisins or chopped cashew nuts

Mix atta and salt. Add water to make a smooth batter; just like dosa batter. 

step 1

 The batter should neither be too watery nor too thick. Keep aside. 

step 2

step 3

step 4

 Add melted jaggery and fry for 5 minutes on a low heat till fragrant. 

step 5

step 6

step 7

 Stir continuously and fry for 10 - 12 minutes on a low heat till the coconut - jaggery mixture thickens and water dries up. 

step 8

step 9

 Sweet filling should be dry in consistency. 

step 10

step 11

 Heat dosa tawa. Apply little oil and pour one ladleful of batter so that it spreads in a thin, even layer. 

step 12

 Sprinkle little oil / ghee if required. 

step 13

 Cover with a lid and cook on a medium heat till the upper crest is cooked. 

step 14

 Take the lid off and remove the pancake from tawa carefully with a flat spatula. 

step 15

 Flip over pancake and cook the other side / till golden colour and light brown spots. 

step 16

 Once the underside is cooked, turn over again and carefully spread 1.5 tbsp jaggery filling in the centre. Gently fold both the sides. 

step 17

step 18

step 19

Bawarchi