Gujarati-style Coconut Pancakes

Ingredients

In the original Thai Khanom khrok recipe, rice flour is the main ingredient, while in this Gujarati adaptation, we use a combination of rice flour and chickpea flour to add a unique flavor and texture. Additionally, we incorporate Gujarati spices such as cumin, coriander, and turmeric to infuse the pancakes with the distinct flavors of Gujarat. The use of coconut is also more prominent in this adaptation, enhancing the overall taste and providing a tropical twist. We alse have the original recipe for Khanom khrok, so you can check it out.

• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/2 cup (60g) chickpea flour (besan) 1/2 cup (60g) chickpea flour (besan)
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (50g) jaggery, grated 1/4 cup (50g) jaggery, grated
• 1/4 cup (30g) desiccated coconut 1/4 cup (30g) desiccated coconut
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds, crushed 1/2 teaspoon coriander seeds, crushed
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon vegetable oil, for greasing 1 tablespoon vegetable oil, for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 4g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, chickpea flour, coconut milk, water, grated jaggery, desiccated coconut, cumin seeds, crushed coriander seeds, turmeric powder, and salt. Mix well to form a smooth batter.
2. 2.
   Heat a non-stick pan or griddle over medium heat and lightly grease it with vegetable oil.
3. 3.
   Pour a small ladleful of the batter onto the pan, spreading it gently to form a round pancake.
4. 4.
   Cook the pancake for 2-3 minutes, or until the edges turn golden brown. Flip it over and cook for another 2-3 minutes until both sides are evenly cooked.
5. 5.
   Remove the pancake from the pan and repeat the process with the remaining batter.
6. 6.
   Serve the Gujarati-style Coconut Pancakes warm with a sprinkle of desiccated coconut on top.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth batter.
• Chickpea flour (besan) — Use fresh besan for the best flavor and texture.
• Jaggery — If jaggery is not available, you can substitute it with an equal amount of honey or brown sugar.
• Cumin seeds — Toast the cumin seeds lightly before crushing them to release their aroma.
• Coriander seeds — Crush the coriander seeds using a mortar and pestle for a fresher flavor.

Tips & Tricks

• For a sweeter version, add more jaggery or honey to the batter.
• Serve the pancakes with a dollop of yogurt or a drizzle of maple syrup for added flavor.
• Experiment with different toppings such as fresh fruits or chopped nuts to enhance the taste and presentation.
• Make sure the pan is well-greased to prevent the pancakes from sticking.
• To keep the pancakes warm, place them on a baking sheet in a preheated oven at 150°C (300°F) until ready to serve.

Serving advice

Serve the Gujarati-style Coconut Pancakes as a delightful breakfast or snack option. They can be enjoyed on their own or paired with a cup of hot masala chai for a truly authentic Gujarati experience.

Presentation advice

Arrange the pancakes on a serving platter and sprinkle some desiccated coconut on top for an appealing presentation. You can also garnish with a sprig of fresh mint or a dusting of powdered sugar for an extra touch of elegance.