How to make Mango Coconut Pancakes - Mango pancakes stuffed with coconut-jaggery mixture.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Alphonso mangoes (अल्फोंज़ो मैंगो/ आम), Fresh coconut (ताज़ा नारियल)
Cuisine : Fusion
Course : Snacks and Starters
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Mango Coconut Pancakes Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
You can also find more Snacks and Starters recipes like Thai Fried Rice Sticks, Saffron Yogurt Loaf, Lemon Cranberry Cookies, Orange Chenna Poda.
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Mango Coconut Pancakes Recipe
Alphonso mangoes 2 medium
Fresh coconut scraped 1 1/2 cups
Oil 1 tbsp + t
Cashewnuts chopped 3 tablespoons
Pistachios chopped 1 tablespoon
Jaggery (gur) 200 grams
Green cardamom powder a pinch
Oats 2 cups
Cornstarch 2-3 tablespoons
Chocolate sauce as required
Method
Step 1
Heat oil in a non-stick pan, add cashewnuts and pistachios and sauté till golden.
Step 2
Chop jaggery. When the nuts turn golden, add jaggery and mix well. Switch off heat and add coconut, mix well and sauté. Add green cardamom powder and mix well. Transfer into a bowl and set aside.
Step 3
Roughly chop mangoes and put into another bowl.
Step 4
Put oats in a mixer jar and grind to a powder. Add mango pieces and grind. Add 1 cup water and grind again till fine. Transfer into a large bowl.
Step 5
Add cornstarch. Rinse the mixer jar with ½ cup water and add it to the bowl and mix well.
Step 6
Heat a non-stick pan, add a little oil and wipe it clean with a wet tissue paper in order to temper the pan.
Step 7
Add sufficient water to the batter to adjust its consistency.
Step 8
Put a ladle full of batter into the heated pan and rotate the pan in order to spread the batter evenly. Drizzle a little oil and rotate the pan again so that the oil goes all around the pan.
Step 9
Cook till the underside is golden, flip the pancake over and cook for a couple of minutes.
Step 10
Flip the pancake again, and spread a generous amount of the coconut filling on one side. Fold the other side over to make a half moon shape.
Step 11
Transfer the pancake onto a serving plate and drizzle chocolate sauce over. Serve hot.
