Malabar Coconut Crepe Recipe – Authentic Indian Sweet Rolls

Last Updated on 2 months by Neha Deshmukh

Malabar Coconut Crepe Recipe – Authentic Indian Sweet Rolls

Okay, let’s be real. There’s something magical about a warm, sweet treat with a cup of chai. This Malabar Coconut Crepe recipe is exactly that – a little slice of heaven straight from the Malabar coast of India. I first made these when I was trying to recreate the flavors of my grandmother’s kitchen, and honestly, it took a few tries to get it just right! But trust me, the effort is SO worth it. These aren’t just crepes; they’re a hug in food form.

Why You’ll Love This Recipe

These Malabar Coconut Crepes (sometimes called oliya pathiri in Malayalam) are a delightful blend of textures and flavors. The delicate, slightly savory crepe perfectly complements the sweet, fragrant coconut filling. They’re surprisingly easy to make, even if you’ve never attempted Indian sweets before. Plus, they’re a fantastic way to impress your friends and family with something a little different! They’re perfect for a cozy breakfast, a delightful afternoon snack, or even a special occasion.

Ingredients

Here’s what you’ll need to whip up these delicious crepes:

• 1 cup all-purpose flour (maida) – about 120g
• 2/3 cup milk – about 160ml
• 1 large egg
• 1 cup water – about 240ml
• A pinch of salt
• 1 cup grated coconut – about 100g
• 2 tbsp sugar – about 20g
• 1/4 tsp cardamom powder – about 0.5g
• 1 tsp ghee – about 5ml

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Maida Flour: This is the key to that delicate crepe texture. It’s different from regular flour – it’s lower in gluten, giving you a softer result. You can find it at most Indian grocery stores, or online.
• Ghee: Oh, ghee! It’s clarified butter, and it adds a beautiful nutty flavor. It’s traditional in Indian cooking.
• Fresh Coconut: Seriously, if you can get your hands on fresh coconut, DO IT. The flavor is incredible. My aunt always says the secret to a good oliya pathiri is the freshness of the coconut. If you can’t find fresh, unsweetened desiccated coconut works well too.
• Cardamom Powder: This is where the magic happens! Cardamom is a staple in South Indian sweets, and it adds such a warm, aromatic flavor. You can even grind your own cardamom pods for an extra burst of freshness.
• Coconut Preparation (Regional Variations): In some parts of Malabar, the coconut is lightly toasted before grating, which adds a deeper, richer flavor. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the crepe batter. In a large bowl, whisk together the flour, milk, egg, water, and salt until you have a smooth, watery batter. Don’t worry if it seems a little thin – that’s exactly what we want!
2. Now, for the filling. Heat the ghee in a pan over low heat. Add the grated coconut, sugar, and cardamom powder. Sauté gently for about 5-7 minutes, until the sugar melts and the coconut turns slightly crispy and golden. Keep stirring so it doesn’t burn!
3. Time to cook the crepes! Brush a crepe pan or non-stick frying pan with a little oil. Pour a ladleful of batter onto the hot pan and swirl it around to create a thin crepe. You only need to cook it on one side – no flipping needed!
4. Once the crepe is cooked (it should be lightly golden around the edges), remove it from the pan.
5. Place a spoonful of the coconut filling in the center of each crepe. Roll it up tightly, and then fold the ends inward to seal, creating a little sweet roll.
6. Repeat with the remaining batter and filling.

Expert Tips

• Batter Consistency: The batter should be thin enough to spread easily on the pan. If it’s too thick, add a little more water, a tablespoon at a time.
• Pan Temperature: Make sure your pan is hot enough, but not scorching. Medium-low heat works best.
• Don’t Overcook: The crepes cook quickly! Keep a close eye on them to prevent burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the egg with 1 tbsp of flaxseed meal mixed with 3 tbsp of water (let it sit for 5 minutes to thicken). Use vegan butter instead of ghee.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly to achieve the right consistency. My friend, who’s gluten-free, swears by a blend with rice flour and tapioca starch.
• Spice Level Adjustment: Add a pinch of nutmeg or a tiny bit of cinnamon to the coconut filling for a warmer flavor.
• Ramadan/Eid Festival Adaptation: These crepes are often made during Ramadan and Eid! You can add a little bit of rose water to the filling for a more festive touch.

Serving Suggestions

Serve these Malabar Coconut Crepes warm with a steaming cup of chai. They’re also delicious with a glass of cold milk or a scoop of vanilla ice cream. Honestly, they’re good enough to eat all on their own!

Storage Instructions

Leftover crepes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan or microwave before serving. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What is the best type of coconut to use for this recipe? Freshly grated coconut is ideal, but unsweetened desiccated coconut works well too.
• Can I make the crepes ahead of time? You can make the crepes ahead of time and store them in the refrigerator. Just reheat them gently before filling.
• What is ghee and can I substitute it? Ghee is clarified butter, known for its rich flavor. You can substitute it with melted butter or coconut oil, but the flavor won’t be quite the same.
• How do I achieve the perfect thin crepe consistency? The batter needs to be quite watery. Add water gradually until it reaches a thin, pourable consistency.
• Is this recipe traditionally served during specific occasions in Malabar? Yes! These crepes are often enjoyed during festivals like Eid and Ramadan, as well as for special occasions and as a delightful tea-time treat.