Alle Belle (Goan Coconut & Jaggery Pancakes)

Directions

• Procedure for the Pancake Batter:
• In a sufficiently large bowl, sift the maida along with salt.
• Add the beaten eggs & water to prepare a sufficiently thin batter. The batter should be of dropping consistency like dosa batter which can spread easily.
• You may even use a smaller or even a larger pan; depending on the size of the pancake you would like to prepare.
• Heat a med. Size frying pan till hot & add/brush just enough oil to coat the pan. Do not add too much oil.
• Pour a ladle of the batter & immediately roll the pan along with the batter.
• Make sure it coats the pan evenly & sufficiently thick.
• If the coat is too thin then the pancake will break. The batter should hold well.
• Cook only on one side for about a minute or try & lift with a spatula. If it tends to lift easily then it is done.
• Overturn the pan to flip the pancake on to the plate.
• Prepare all the pancakes with the batter in this way.
• For the Filling:
• Mix together the below mentioned ingredients & keep aside to fill the pancakes.
• Big fresh coconut (scraped)
• Goan pyramid palm jaggery or to taste (grated or broken into fine pieces)
• Pods green cardamom (powdered)
• Assembling the Alle Belle with the Filling:
• Place a pancake on a plate.
• Place sufficient coconut – jaggery filling in the centre & fold both the sides inward so that it overlaps; making sure that the filling is well covered or roll like a swiss roll.
• Fill all pancakes in this way & place gently on a serving platter.
• Serve at tea time & enjoy!