At the onset, wash, remove the skin and chop the sweet potatoes to reasonable chunks.

Pressure cook the chunks for one whistle. Lower the flame and cook for 3 minutes or as required.

Bring down the chunk to a plate to cool down and keep the water of cooker to use for pancake batter. Grinder the sweet potato chunks to a smooth paste.

Mix both the flour, add remaining water from pressure cooker and milk at room temperature to make the pancake batter.

Then, mix well the masala (fennel seeds, cinnamon powder and crushed carom seeds, with the batter. Add the jaggery and mix well.

Heat a little ghee on the pan and spread a ladle of batter. Cover and cook on medium heat both the sides of the pancakes. Pancakes are ready to be served. I served it with cranberries. Thanks.