Pan rolls are an easy to make quick dish when guests arrive at short notice or even when your child wants you to make something special. The soft and melting pan rolls tease your taste buds and leave you asking for more. The sugar with grated coconut filling gives the pan roll a crunchy feeling. This can be savoured for a sweet breakfast. This is a special recipe from Dad’s recipe collection and I always thank him for teaching me this recipe. Hope you will enjoy and relish the pan rolls!
- 2 cups All purpose flour/Maida
- ½ a coconut- grated
- 4-5 drops of vanilla essence
- 4 tsp of sugar
- 1/2 tsp salt
- A pinch of cardamom powder
For the filling:
- Mix grated coconut with 2 tsp of sugar.
- In a bowl, mix the all purpose flour with salt, sugar(2 tsp), cardamom powder, vanilla essence and add water gradually to ensure that no lumps are formed.
- Mix well to make the batter a pouring consistency.
- Heat a flat pan (as in making a dosa), when the pan is hot pour the batter and cook first on one side, pour very little oil around the sides of the batter. Then turn over to cook the other side.
- When cooked well on both sides, keeping it still on the pan, fill the cooked pan roll with grated coconut in the centre and fold into a roll.
- Now the pan roll is ready to serve.
- Serve piping hot pan rolls for breakfast or as a tea-time snack.
Preparation Time: For mixing flour: 5 minutes
For making pan rolls: 20 minutes
Note: In the above picture I have presented one pan roll opened to help view the coconut filling placed in the centre of the roll. Sugar can be avoided for those weight watchers and those diabetic.