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3/4 cup flour
1 1/2 tbsp Semolina fine
1 – 1/2 cups coconut milk or plain milk
4 tbsp sugar or less if desired
1 1/2 tsp essence of vanilla
3/4 tsp Nutmeg powder
1 tsp Cardamon powder
1/4 cup Charoli or Almonds (finely chopped – optional)
1 tbsp cup ghee
More ghee as needed for making the chapat
Non-stick pan or a crepe pan
Beat the eggs and mix with sugar
Let the sugar dissolve.
To this mixture, add the flour in small amounts, at a time, and stir continuously till it forms into a smooth paste or batter. (Do not let the flour form lumps).
Add the charoli, almonds, vanilla essence, nutmeg, cardamon and a 1 tbsp ghee to the batter.
Add milk little by little to make a crep like batter. Thinner than pancake batter.
Let this batter rest covered for 1 hours
Heat a crepe pan or frying pan and put 1 tsp ghee.
After the ghee has melted, pour 1 tbsp of the batter and tilt the pan so that the batter covers its surface.
Keep on low flame till one side is golden colored, then flip over and cook the other side.
When both sides are cooked, fold the pancake into four and remove on a plate.
Repeat this process for the remaining batter.
Serve hot or cold, either on breakfast or evening tea.
Editors Note: There are many variation of these pancakes.
You can add cardamon instead of vanilla essence.
Omit the nuts. Add fruits on top while serving.
Make sugar less if diabetic.
Use Splenda or a sugar substitute
No syrup required since sugar is already added.
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