13 December 2012,00:37 by

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Makes :

Preparation Time :
1 hour

Cooking Time :
45 minutes

Preparation Method :

  • Make a dough with the refined flour, salt, turmeric powder, ¼ cup oil and sufficient water. Pour ½ cup oil over the dough. Set aside.
  • The Filling: Pressure-cook the Bengal gram dal and the red gram dal. Drain and set it aside. Make sure that the dals are not overcooked.
  • Roast the grated coconut and add the powdered jaggery and simmer on low heat till the jaggery melts completely.
  • Add the cooked dals and continue to simmer till the mixture blends and thickens. Set aside to cool.
  • Grind the filling to a fine paste, adding the powdered cardamoms.
  • The Pancakes: Knead the dough to incorporate the oil. Take a small ball of the dough and place it on an oiled plantain leaf and flatten with the hand like a chapatti.
  • Place a small amount of filling in the centre. Fold the dough over the filling and flatten once again with the hand.
  • Heat a tawa or griddle and fry both sides of the pancake till done, using very little oil.
  • Make the remaining pancakes in the same way.
  • Serve hot or cold with ghee.


  • 500 grams refined flour
  • 200 ml Cooking oil
  • ½ teaspoon salt
  • ½ teaspoon turmeric powder
  • A few plantain leaves or butter paper


  • 250 grams coconut, grated
  • 220 grams Bengal gram dal
  • 75 grams red gram dal
  • 500 grams jaggery, powdered
  • 6 green cardamoms, powdered

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