Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Onam pancakes are soft, thin, golden crepes folded around a fragrant filling of fresh grated coconut, jaggery, and cardamom. Inspired by the traditional Kerala sweet ada, they are lightly sweet, warmly spiced, and perfect for an Onam Sadya, festive breakfast, or tea-time treat. The batter whisks together in minutes and the pancakes cook quickly on a regular skillet.

Ingredients

For the Coconut Jaggery Filling:

  • 1 1/2 cups (130 g) freshly grated coconut (or unsweetened desiccated coconut, soaked briefly)
  • 3/4 cup (150 g) grated or powdered jaggery
  • 2 tablespoons water
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon dry ginger powder (optional)
  • 1 tablespoon ghee
  • 1 tablespoon chopped cashews, lightly toasted (optional)

For the Pancakes:

  • 1 cup (130 g) fine rice flour
  • 1/2 cup (65 g) all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups (360 ml) water, plus more as needed
  • 1/2 cup (120 ml) coconut milk
  • 1 ripe banana, mashed (optional, for softness)
  • Ghee or coconut oil, for cooking

Instructions

  1. Make the filling: in a small saucepan, melt the jaggery with 2 tablespoons water over low heat, stirring until dissolved. Strain to remove any impurities and return to the pan.
  2. Add the grated coconut and cook over medium-low heat for 4 to 5 minutes, stirring often, until the mixture is thick, sticky, and no longer wet.
  3. Stir in the cardamom, dry ginger, ghee, and cashews. Cook 1 minute more, then set aside to cool.
  4. Make the batter: in a large bowl, whisk together the rice flour, all-purpose flour, sugar, and salt.
  5. Gradually whisk in the water and coconut milk until smooth. Whisk in the mashed banana if using. The batter should be thin and pourable, like crepe batter. Add a splash more water if needed.
  6. Rest the batter for 10 minutes.
  7. Heat a nonstick skillet or flat griddle over medium heat. Brush lightly with ghee.
  8. Stir the batter well, then pour about 1/3 cup into the pan and swirl quickly to spread it into a thin round about 7 inches wide.
  9. Cook for 1 to 2 minutes, until the edges lift and the surface looks set. Flip and cook for 30 seconds on the other side. The pancake should stay soft and pliable.
  10. Place 2 to 3 tablespoons of the coconut jaggery filling along the center of the warm pancake. Fold in the sides and roll it up.
  11. Repeat with the remaining batter and filling, stirring the batter before each pancake. Serve warm.

Notes

  • Stir the rice flour batter frequently while cooking, as the flour settles quickly to the bottom.
  • Use fine rice flour (idiyappam or appam flour) for the smoothest pancakes. Coarse flour will make them gritty.
  • Fill and roll the pancakes while they are still warm and pliable so they do not crack.
  • Strain the melted jaggery to remove dirt or impurities, which are common in block jaggery.
  • Fresh coconut gives the best flavor. If using desiccated coconut, soak it in 2 tablespoons of warm water for 10 minutes first.
  • For a more traditional version, steam the filled pancakes for 5 minutes, or cook them wrapped in banana leaf.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave for a few seconds.
  • For a vegan version, use coconut oil instead of ghee.

Nutrition

Find it online: https://thefamilycooking.com/onam-pancakes-stuffed-with-coconut-and-jaggery/