Palm Jaggery Crepes with fresh Coconut and Date syrup Recipe
Palm Jaggery Crepes with Fresh Coconut and Date Syrup is a sweet, indulgent dish that combines soft crepes made with palm jaggery for a rich, earthy sweetness, topped with fresh grated coconut and a drizzle of natural date syrup. The palm jaggery adds a unique caramel-like flavor, while the fresh coconut provides a tropical, nutty contrast. The date syrup enhances the dish with a deep, rich sweetness, making it perfect for breakfast, brunch, or as a dessert. The recipe celebrates traditional Indian ingredients, especially popular in Southeast Asia, offering a delightful combination of textures and flavors.
Ingredients
- 4 Cups Rice, boiled
- 1 cup Urad Dal
- 1 cup Palm Jaggery
- 1/2 cup Fresh Coconut, grated
- 2 (Powdered) Cardamoms
- 1 tbsp Yeast
- To grease Oil
- to taste Salt
- 50 ml Date syrup
Instructions
- Wash and soak rice and urad dal separately for 4 hours.
- Grind them to a smooth batter and then mix them well along with salt and yeast
- Allow the batter to ferment for 6-8 hours or overnight.
- Add the powder jaggery to 1/2 cup water and bring it to a boil.
- Filter and impurities and allow it to cool completely.
- Add this mixture to the fermented batter.
- Add the grated coconut and cardamom powder to the batter and mix well.
- Heat a greased pan and pour a ladleful of batter, spread the batter on the sides,
- Close and cook for 2-3 minutes.
- Remove the pancakes and repeat the same procedure for the remaining batter. Roll and serve hot.
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