Date & Coconut Pancakes
|Cornflour||1⁄2 Cup (8 tbs)|
|Plain flour||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs) (Approximately)|
|Sesame seeds||1 Tablespoon|
|Melted butter/Oil||2 Teaspoon|
|Oil||2 Cup (32 tbs) (For Frying)|
|Fresh grated coconut||1⁄2 Cup (8 tbs)|
|Dates||1⁄2 Cup (8 tbs), deseeded and finely chopped|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Vanilla ice cream||1 (To Serve)|
Mix all ingredients of the filling together and keep aside.
Mix the cornflour, plain flour, butter and salt in a bowl.
Add water gradually to get a thin pouring batter of a smooth consistency.
Add sesame seeds and mix well.
Put 1 tsp oil onto a nonstick frying pan of about 7" diameter and keep on fire.
Do not make the pan too hot.
Pour 1 small karchhi, (about 2 tbsp) of the batter in the pan and shake the pan in a circular motion so as to spread the batter evenly.
Cook firstly on one side until done and then on the other side.
Repeat with the remaining batter.
To serve, spread 1 tbsp of the filling on each pancake and fold.
If desired, seal the edges by applying a little of the pancake mixture.
Fry until crisp.
Cut into pieces and serve with vanilla ice cream.