This recipe of Coconut-Honey Pancake(Wellawahum) of SriLanka is more like a Crepe filled with coconut-honey mixture.This is served hot with tea in the Afternoon.I dedicate this recipe to my husband's Srilankan friend Rukmal (who did it to share this recipe here).Enjoy ur teatime!.BonAppetit!.
Ingredients:
For the pancakes:
3/4 cup refined flour
1 egg white
a Pinch of turmeric powder
a Pinch salt
For the stuffing:
1 cup freshly grated coconut.
3 tbsp Coconut Honey (Or substitute bee honey as second choice)
2 cloves crushed with the back of the knife.
1 green cardamom - crushed with the back of the knife
3 black pepper corns - crushed with the back of the knife
Directions:
1.Blend maida,egg whites and salt using a hand mixer with 250 ml water.Add turmeric powder and a pinch of
salt.The batter shd be like more diluted bajji batter.Cover and refrigerate the batter for about 20 mins.
2.Meanwhile prepare the coconut-honey filling.Add grated coconut,crushed pepper corns,cloves,green cardamom and add coconut honey little by little on medium flame.Stir-cook it for 5-7 mins till it becomes semi-dry.Keep it aside.
3.Now make the pancakes.Heat an 8-inch crepe pan or a non-stick Tawa over medium heat for about 40 secs.Dust it with 1/4 tsp oil with a pieces of cloth. After it gets sizzling hot,pour the batter onto the middle of the tawa and immediately swirl the pan to distribute the batter over its the surface like u do for Aappam without using the spoon (not like u do for dosa-this makes thick pancakes which is difficult to roll).
4.Cook for 40 to 50 seconds till slightly golden brown on the side. Flip over and cook the other side for 10
seconds only or don't cook the other side.Flip the pancake over the plate.Similarly do 10 more pancakes.
5.Spread about 1 1/2 tbsp of the Coconut-Honey filling like a line in the middle of the pancake and evenly and roll.
6.Serve it hot or warm with Tea.
Tips:
1.Don't use or rub oil in the pan after the first one.U will get evenly smooth-surfaced pancake if u don't apply oil.
2.Don't add even a spoon of sugar to the coconut honey mixture (thinking it will add taste) as it will make the coconut mixture sticky.
Ingredients:
For the pancakes:
3/4 cup refined flour
1 egg white
a Pinch of turmeric powder
a Pinch salt
For the stuffing:
1 cup freshly grated coconut.
3 tbsp Coconut Honey (Or substitute bee honey as second choice)
2 cloves crushed with the back of the knife.
1 green cardamom - crushed with the back of the knife
3 black pepper corns - crushed with the back of the knife
Directions:
1.Blend maida,egg whites and salt using a hand mixer with 250 ml water.Add turmeric powder and a pinch of
salt.The batter shd be like more diluted bajji batter.Cover and refrigerate the batter for about 20 mins.
2.Meanwhile prepare the coconut-honey filling.Add grated coconut,crushed pepper corns,cloves,green cardamom and add coconut honey little by little on medium flame.Stir-cook it for 5-7 mins till it becomes semi-dry.Keep it aside.
3.Now make the pancakes.Heat an 8-inch crepe pan or a non-stick Tawa over medium heat for about 40 secs.Dust it with 1/4 tsp oil with a pieces of cloth. After it gets sizzling hot,pour the batter onto the middle of the tawa and immediately swirl the pan to distribute the batter over its the surface like u do for Aappam without using the spoon (not like u do for dosa-this makes thick pancakes which is difficult to roll).
4.Cook for 40 to 50 seconds till slightly golden brown on the side. Flip over and cook the other side for 10
seconds only or don't cook the other side.Flip the pancake over the plate.Similarly do 10 more pancakes.
5.Spread about 1 1/2 tbsp of the Coconut-Honey filling like a line in the middle of the pancake and evenly and roll.
6.Serve it hot or warm with Tea.
Tips:
1.Don't use or rub oil in the pan after the first one.U will get evenly smooth-surfaced pancake if u don't apply oil.
2.Don't add even a spoon of sugar to the coconut honey mixture (thinking it will add taste) as it will make the coconut mixture sticky.
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