Coconut pancake

Name: Coconut pancake
Total time: 900 s
Yield: 2(5 pancakes)
Cuisine: Indian
Ingredients: 1 /bowl all purpose flour; 2 tb sp semolina; 2 tb sp desiccated coconut; 1 tsp fennel seeds; 1/4 tsp coarsely grinded Green cardamoms; 1 tb sp sesame seeds; 1/4 tsp baking powder; 1 pinch yellow food colour; 3 tb sp sugar; 1 & 1 /4 bowl milk; 1 tb sp pure ghee

Aruna Thapar @Arunathapar27

New Delhi

#GA4 #week2 #pancake
#Post3

Aruna Thapar @Arunathapar27

New Delhi

#GA4 #week2 #pancake
#Post3

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Ingredients

15 minutes

2(5 pancakes)

1/bowl all purpose flour
2 tbsp semolina
2 tbsp desiccated coconut
1 tspfennel seeds
1/4 tspcoarsely grinded Green cardamoms
1 tbsp sesame seeds
1/4 tspbaking powder
1 pinchyellow food colour
3 tbsp sugar
1& 1 /4 bowl milk
1 tbsp pure ghee

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Steps

15 minutes

1

Add all purpose flour, semolina and dessicated coconut in a bowl. Mix cardamom powder, fennel seeds and sugar. Add food colour. Pour milk slowly while stirring to avoid formation of lumps.
2

Whisk it with whisker for 5 minutes till it become fluffy. Now add sesame seeds and baking powder and mix well.
3

Heat a non stick griddle. Add ghee over it. Spread a ladle full of batter and cook for 1 minute
4

Flip the side and fry from other side also. Flip again and cook from this side again 30 seconds. Remove it in a plate.
5

Serve hot. It can be stored for 2-3 days.