Desserts and Sweets Recipes - Jaggery Pancakes

Ingredients

• 225g/8 oz plain (all-purpose) flour

• 2.5ml/1/2 tsp salt

• 2.5ml/1/2 tsp ground turmeric

• 250ml/8 fl oz gingerly oil

• 5ml/1 tsp ground cardamom

Filling

• 175g/6 oz yellow split peas

• 50g/2 oz red lentils

• 1 coconut, grated

• 1.5kg/3 lb ground jaggery

 

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Method:

1. Mix the flour, salt, turmeric and 45ml/3 tbsp of oil with just enough water to make a firm dough. Pour the remaining oil over the dough and set aside.

2. Cook the split peas and lentils in boiling water for about 30 minutes until tender but not overcooked. Roast the grated coconut in a dry pan for a few minutes until lightly browned.

3. Add the jaggery and simmer over a low heat until melted. Add the lentils and peas and simmer, stirring, until the mixture blends and thickens. Set aside to cool. Grind the fillings to a paste.

4. Mix the oil into the dough, divide into small balls and flatten. Place spoonfuls of the filling on the dough and fold over to enclose the filling.

5. Flatten again. Heat a heavy-based pan and fry the balls in a very little oil. Serve hot or cold with ghee.