Fried Coconut Rolls
by Tarla Dalal

Regular pancakes turn into an extraordinary treat when deep-fried with a stuffing of sweet, vanilla-flavoured coconut.

Make sure you cook the pancakes with butter initially, because that contributes to the rich flavour of the rolls. Also take care when applying the maida paste and rolling up the pancakes so that the coconut mixture does not spill out when frying.

The rolls have an amazing melt-in-the-mouth texture, thanks to the crisp pancake cover and the succulent coconut mixture. Serve the Fried Coconut Rolls topped with Ice-creams , for an experience that will put ordinary apple pies to shame!

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Fried Coconut Rolls recipe - How to make Fried Coconut Rolls

To Be Mixed Into A Stuffing
3/4 cup freshly grated coconut
5 tbsp sugar
1/4 tsp vanilla essence

For The Pancakes
5 tbsp cornflour
5 tbsp plain flour (maida)
5 tbsp milk
2 tbsp melted butter
a pinch of salt

Other Ingredients
melted butter for greasing and cooking
2 tbsp plain flour (maida)
oil for deep-frying

For Serving
vanilla ice-cream

Method
For the pancakes

Combine the cornflour, plain flour, milk, butter, salt and approx. 5 tbsp of water in a bowl and mix well to make a smooth batter.
Grease a 100 mm. (4") diameter non-stick pan using a little melted butter, pour 2 tbsp of the batter on it and tilt the pan around quickly so that the batter coats the pan evenly.
Cook the pancake on each side for 30 seconds approximately, using a little butter.
Repeat steps 2 and 3 to make 6 more pancakes. Keep aside.

How to proceed

Combine the plain flour and approx. 2 tbsp of water in a small bowl, mix well and keep aside.
Place a pancake on a clean, dry surface and place 2 tbsp of the filing in one corner of the pancake.
Roll over the pancake till ¼ th and apply the prepared maida-water paste on all the sides.
Fold over from both the sides one by one towards the centre and again apply a little maida-water paste on both the folded sides.
Finally roll it up completely and seal it.
Repeat steps 2 to 5 to make 6 more rolls.
Heat the oil in a deep non-stick kadhai and deep-fry a few coconut rolls at a time, till they turn golden brown in colour from both the sides.
Drain on an absorbent paper and serve immediately with vanilla ice-cream.

Nutrient values (Abbrv) per roll

Energy	199 cal
Protein	2.9 g
Carbohydrates	28.1 g
Fiber	2.5 g
Fat	8.2 g
Cholesterol	9.6 mg
Sodium	31.5 mg

Click here to view calories for Fried Coconut Rolls

Archana M

on 22 Sep 15 05:24 PM

Fried coconut rolls.. a super sweet dish after a meal. Soft from inside.. and cruchy from outside.. the coconut inside is sweet and juicy.. And to serve this with an ice-cream is just lip smacking.. I really make this often.. and every body loves this..

Foodie #603117

on 13 Oct 13 01:09 PM

Very nice
Edited after original posting.

Big Foodie

on 20 Mar 13 01:32 PM

The aroma of this filling is divine and the taste lingers on for a few minutes after having a bite. Grated coconut, vanilla essence, sugar and til are a fabulous combo. My daughter would not stop eating this.