Whole wheat Pancakes with Jaggery Filling (Govva Polo / dosa with jaggery filling) – A delicious and nutritious quick energy snack or serve as a breakfast dish !!
Makes: 5 - 6
Tip : Take care to mix the dosa batter to even consistency without lumps. This improves the even spreading of dosa.
For Coconut Filling:
2 teaspoon ghee
1 cup / 200 ml grated coconut or 9 tablespoon grated coconut (Indian standard measuring cup of 200 ml / 8 oz capacity)
1/2 cup melted jaggery or 7 - 8 tablespoon melted and sieved jaggery
1 pinch cardamom powder
1 tablespoons chopped dry fruits (optional) raisins or chopped cashew nuts
In a frying pan, heat ghee. Add melted jaggery and fry for 5 minutes on a low heat till fragrant.
Add grated coconut and mix it well. Do not cover with lid. Stir continuously and fry for 10 - 12 minutes on a low heat till the coconut - jaggery mixture thickens and water dries up. Add cardamom powder and keep aside. Sweet filling should be dry in consistency.
For whole wheat pancakes (govva polo):
Please use same measuring cup to measure atta and water.
1 cup / 200 ml whole wheat atta ( whole wheat flour - Aashirwad / Pillsbury / Annapoorna ) Indian standard measuring cup of 200 ml / 8 oz capacity
1 ½ cup water for mixing ( adjust water as per wheat flour - some need more / less or 1 ½ cup + 3 tablespoon for Aashirwaad atta)
A pinch of salt
3 teaspoon oil / ghee
For Dosa / Polo batter:
Mix atta and salt. Add water to make a smooth batter; just like dosa / polo batter (batter should neither be too watery nor too thick - one can use mixer also to mix the atta and water to make it smooth).
Dosa / Polo Preparation:
Heat dosa tawa. Apply little oil and pour one ladleful of batter so that it spreads in a thin , even layer. Sprinkle little oil / ghee if required.
Cover with a lid and cook on a medium heat till the upper crest is cooked.
Take the lid off and remove the dosa from tawa carefully with a flat spatula.
Flip over dosa and cook the other side / till golden color and light brown spots. Once the underside cooked, turn other side and carefully spread 1 ½ tablespoon jaggery filling in the centre (like masala dosa). Gently fold both the sides (see the photo). Carefully remove with flat spatula.
Prepare dosa from the remaining batter in a similar way.