As much as the sun and the sands lure you to the golden beaches of Goa, so does the coastal aroma and the perfect amalgamation of Portuguese cuisine and local ingredients.
I have travelled quite a number of beaches along the Northern and Southern hemispheres..still, I hold the beaches of Goa close to my heart. The reason, the vegetarian food variety to choose from is abominable. When it is a coastal cuisine, there definitely is coconuts that run in your head. So this was the reason to choose the famous Alle bele, coconut crepe rolls, from the Goan cuisine for the Shhhh cooking challenge.
It all fell into place when AmritaIyer of The Food Samaritan, chose the secret ingredients as flour and sugar. I couldn’t think beyond the lace-like crepe filled with the sticky caramelly sweet coconut to partner up with a cup of warm green tea for a perfect evening.
Moving away from the traditional the only difference I have made is the sugar instead of the coconut jaggery. I have tasted Alle bele with coconut jaggery when my mom made it when we were small. I remember it being drizzled with honey..but can’t remember beyond.
If you can get your hands on some coconut jaggery don’t miss the opportunity to add that, for that will give the perfect aroma and mild sweetness that it amply deserves.
Over and again I do a lot of snacks than perfect mains as we do feel its healthier to eat smaller meals than one large one. In this case, the evening tea and afterschool snack play an important role. Alle bele, therefore, is a perfect afterschool treat for the hungry tummies and a wonderful sweet teatime for the adults.
So on with the recipe, we go as you scroll down.
Meanwhile, we have one more from the Goan cuisine, laden with beans for you to try
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Keep in touch …and enjoy the recipe
The Goan teatime Pancake
For the filling
- 1/2 cup coconut grated
- 2 tbsp low fat milk
- 2 tbsp unrefined sugar use coconut sugar/ coconut jaggery if preffered
- 1 pod cardamom crushed
- 1 tsp ghee
For the crepes
- 2 tbsp whole wheat flour (heaped )
- 1/2 cup low fat/ full cream milk
- 1 egg
- 1 pinch baking soda
- 2 pinches salt
- Water if needed to thin out the batter
- In a well-seasoned pan roast the coconut till slightly golden.
- Then add the milk and sugar and cook it down on a low heat till it forms a sticky dry mixture.
- This is the filling and can be saved for a few days.
- Now to the crepe batter, Mix all the ingredients for the batter well into a smooth lumpless batter ( except water)
- The batter needs to be of pouring consistency so thin it out with water if needed.
- Heat a flat pan with raised and grease it well. Lower the heat to below medium and continue
- Pour a ladle ful of the batter and swirl the pan around or spread it well into a thin spread
- When cooked on one side and golden, flip over to the other side for a minute.
- Remove and set on a plate
- To roll, place two tsp of filling on one well done side of the pancake and fold the sides over
- Then roll like a log. place the open end down on the plate.
- Its ready to serve
If your crepes are thick, rolling becomes a problem- Use toothpicks to hold them
Tried this recipe?Let us know how it was!