Wandering along the Bogmalo beach, we entered a shack to have something before returning to the guest house to sleep. ‘Coconut pancake’ caught my attention and I ordered one for me. To my pleasant surprise I found my favorite childhood dish ‘muttayappam’ (my mother used to make it quite often) placed in coconut milk in a shallow dish and I enjoyed it to the last bit!
Makes 4 pancakes
Time taken: 20 min
Ingredients
1 cup refined flour for
A pinch of salt
2 teaspoons sugar
1 egg
¾ cup water to make a free flowing batter
2 tbsps ghee or oil
1 cup coconut milk
For filling:
1 cup grated coconut
1/3 cup sugar
½ tsp cardamom powder
Instructions
Take the refined flower in a container, add salt and sugar and break the egg into the center. Beat the egg and gradually blend it into the flour.
Add the water slowly and keep stirring, to make a batter of flowing consistency.
Heat a shallow kadai on medium flame, smear ghee or oil on the surface.
Pour a large ladle of the batter. Hold the kadai with both hands, take it away from fire, rotate it to spread the batter into a round. Keep it back over the flame.
When it is cooked, spread the grated coconut, sugar, cardamom mixture in a straight line close to one side and roll the pancake over.
Take it out and keep on a plate.
At the time of serving, pour some coconut milk in a shallow dish, and place the pancake over it.
