Wheat Pancakes – Coconut-Stuffed Wheat Rolls

Thin wheat pancakes rolled around fresh coconut, shallots and green chilli – a quick breakfast that is just as good made sweet.

Goes well with: Tomato Curd Curry

Tips from the Ruchippura kitchen

• Rest the batter for 10 minutes so the rava softens.
• For a sweet version, fill with coconut, sugar, raisins and dry fruits instead.

Lakshmidevi Nair

Wheat Pancakes (Coconut-Stuffed Wheat Rolls)

Savoury wheat and rava pancakes rolled around a fresh coconut, shallot, green chilli and coriander filling. Easy to make sweet too.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Breakfast

Cuisine: Kerala

Ingredients Method

Ingredients

  

For the pancakes

• 2 cups wheat flour
• 1/2 cup rava
• 2 cups water
• oil a little

For the filling

• 1 cup grated coconut
• 1 tbsp green chilli chopped
• 1 tbsp shallots chopped
• 2 tbsp coriander leaves chopped
• salt to taste

Method

 

1. Mix the coconut, green chilli, shallots, coriander leaves and salt.
2. Mix the wheat flour and rava with 2 cups of water into a batter.
3. Make pancakes on a hot tawa.
4. Fill each with the coconut mixture, sprinkle with oil and roll up.