I have to make a confession on this one, this is not my recipe its my mom’s, Even the pic in this blog is her creation. This is one of the dishes that made up my childhood memories, it used to be our afternoon snack. Every day while returning from school I will take a whiff of the air for the aroma of ghee, banana and melted jaggery. I used to stay guard in the kitchen while she is making this to get the one with lots of melted jaggery and me and my sister do fight over it even now 🙂
This is a Kerala version of roti, made with wheat jaggery and banana, cooked in ghee. Rather than pouring a loose batter to the tawa, the batter for these are similar to chapati dough but a little looser than the so that. Balls are made out of these loose dough and pressed and on to the hot tawa grease with ghee and flatted with our fingers… the mouth watering aroma of ghee and jaggery will fill the whole house as the small jaggery balls starts melting… and once served just dip your fingers in the smalls wells formed by melted jaggery and lick em up.. u will be in heaven…
Wheat - Jaggery Pancakes
- 1 cup Wheat flour
- 1/2 cup Grated Jaggery
- 1 number Pazham / small banana
- 1 tablespoon Grated coconut
- 1 pinch Salt
- Add pazham,jaggery,wheat, grated coconut and salt into a bowl.
- Mix it well using your hand, if the dough is too thick add a little water to make it a bit loose. Dough should be spreadable by hands.
- Heat a pan and spread ghee in it. Make an orange sized ball from the dough and spread on the pan using the tip of your fingers. If the dough sticks to your fingers, dip your fingers in water and then spread it.
- Cook both the sides till turns a little brown and the jaggery pieces melts.
- Add Jaggery according to your taste, add more if you are a big fan of sweetness or less otherwise