Pan rolls are soft crepes stuffed with coconut and sugar and rolled up into small packets. Unlike spring rolls they are not deep fried in oil, so it makes a healthy snack for kids. These rolls were one of the evening snacks that we had as kids.
All purpose flour – 2cups
Grated coconut – 1/2 to 1 cup
Sugar – 3 tablespoons
Cardamom crushed – 2 pinches
Salt – 1/4 teaspoon
Ghee for frying
In a bowl mix the grated coconut, 2 tablespoons sugar and crushed cardamom
In another bowl combine the all purpose flour, 1 tablespoon of sugar and salt. Add enough water and mix slowly making sure no lumps form. Keep adding water till the batter reaches a pouring consistency.
Heat a non stick pan, when the pan is hot, pour one spoon of the batter and spread to form a circular shape like a dosa. Pour a few drops of ghee on the crepe. Then turn and cook the other side for about half a minute.
Remove from the pan, onto a plate. Place about 2 tablespoons of the coconut mixture at one end of the crepe, roll once, then tuck in the edges, and roll the rest of the crepe. Repeat the process till all the pan rolls are ready. They are best served warm with tea or a glass of milk.
You can add egg to the batter, I prefer not to. If you are not using egg just make sure that you use a non stick pan.