How much cooking time?

125 min — 100 min prep, 25 min cooking.

Kilanji (Lakshadweep Rice-Egg Crepe with Coconut-Banana-Jaggery Sauce)

Name: Kilanji (Lakshadweep Rice-Egg Crepe with Coconut-Banana-Jaggery Sauce)
Prep time: 100 min
Cook time: 25 min
Total time: 125 min
Yield: 4 servings
Cuisine: Lakshadweep Indian
Ingredients: 30g Jaggery; 60g banana; 15g sugar; 1g Cardamom Powder; 240g coconut milk; 100g Eggs; 10g Ghee; 200g rice; 1g salt

Authentic Lakshadweep festive sweet — paper-thin rice-and-egg crepes, folded and served with a sweet pour-over of coconut milk, sliced banana, and jaggery. The Lakshadweep version of a French crepe, but with rice flour and a tropical coconut-banana sauce. Simple ingredients, sea-island staples. Eaten as dessert or breakfast on festive occasions.

Time 125 min · Serves 4 · 511 kcal · Lakshadweep

Ingredients

Finish

Jaggery — 30 g (grated)
banana — 60 g (sliced)
sugar — 15 g (granulated)
Cardamom Powder — 1 g (powder)
coconut milk — 240 g (liquid)

Main

Eggs — 100 g (beaten)
Ghee — 10 g (melted)
rice — 200 g (soaked and ground)
salt — 1 g (none)

Method

Soak rice in water for 1.5 hours. Drain and grind in a blender with 2-3 tbsp water into a smooth wet paste.
Add the 2 beaten eggs to the rice paste. Blend again until uniform. Add 2 tbsp water if needed — batter should be thinner than dosa batter (think pancake/crepe consistency).
Add a pinch of salt. Strain batter through a fine sieve to remove any lumps.
Heat a non-stick pan on medium. Brush lightly with ghee. Pour 1 ladle of batter in the center and IMMEDIATELY swirl the pan to spread the batter into a thin even circle (like a French crepe).
Cook on medium for 60-90 seconds until edges lift and underside is light golden. Carefully flip; cook the other side 30-45 seconds.
Remove from pan. Fold into quarters or roll. Repeat with remaining batter, brushing pan with ghee between each crepe.
Make the sauce: in a saucepan combine coconut milk, sliced banana, jaggery, sugar, and cardamom powder. Heat on low until jaggery dissolves and sauce thickens slightly (3-4 minutes). Don't boil — coconut milk can split.
To serve: place 2-3 folded crepes on a plate. Pour generous sauce over them, ensuring banana slices are spread on top.

Common questions

How many calories in one plate of Kilanji (Lakshadweep Rice-Egg Crepe with Coconut-Banana-Jaggery Sauce)?: 511 kcal per plate.
How much cooking time?: 125 min — 100 min prep, 25 min cooking.