Back to 12 servings 0.5 cup maida (all-purpose flour) 3.5 tablespoons suji (semolina) 2.5 tablespoons rice flour 1 cup whole milk, plus water as needed to thin 1 tablespoon sugar 2 pinches baking powder 1 pinch salt 1 cup freshly grated coconut, desiccated coconut also works 0.5 cup jaggery, finely chopped, adjust to taste 0.5 teaspoon ground cardamom, or 2 green cardamom pods, ground 0.25 cup almonds or cashews, finely chopped, optional 1 tablespoon ghee or vegetable oil, for frying
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1 Step 1: Whisk the maida, suji, rice flour, sugar, baking powder and salt in a bowl. Gradually whisk in the milk until smooth, adding a little water if needed to reach a thin pouring batter. Cover and rest for at least 30 minutes.2 Step 2: Melt the jaggery in a pan over low heat with a splash of water, stirring until fully liquid. Cook for 1 to 2 minutes, then add the grated coconut.3 Step 3: Stir the filling on low to medium heat for 3 to 5 minutes, until it thickens into a sticky, spreadable mass. Stir in the cardamom and chopped nuts, then let the filling cool completely.4 Step 4: Heat a nonstick pan over medium-low heat and brush lightly with ghee or oil. Pour a small ladle of batter into the centre and swirl the pan to spread it into a thin round about 12 cm (5 inches) across.5 Step 5: Cook until the top is set and small bubbles appear, about 1 to 2 minutes. Keep the heat low so the crepe does not brown or crisp.6 Step 6: Place a line of cooled filling along one edge of the crepe, roll it up from that side, and flip once for a few seconds. Transfer to a plate and repeat with the remaining batter and filling.getsaucepan.com/r/8624b985-9fda-531b-95af-03a23d560f13
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