Rice and Coconut Cakes

Rice and Coconut Cakes


  • Roasted Rice Flour – 1 cup
  • Grated Coconut – 1/2 to 3/4 cup
  • Egg – 1
  • Sugar – 2 tbsp (Alter according to desired sweetness)
  • Salt –  a pinch
  • Hot Water – 2 cups approx (depends on the rice flour used)
  • Cardamom Powder (Elakka podi) – 1/2 tsp
  • Raisins – a small handful (optional)
  • Broken Cashews – a small handful (optional)


Beat the egg thoroughly. Prepare a thick batter using all the above ingredients. Let stand for 15 minutes.

Heat a cast-iron or non-stick griddle. Pour one or two ladles of batter. Spread the batter lightly to make a round and thick pancake (around 1/2 to 3/4″ thick).

Cover and cook on medium heat for 3-4 minutes. Once the top appears to be set, flip the pancake and cook for a few more minutes.

Remove the pancake when the inside is cooked and the outsides are light golden brown in color.

Cut it into squares and serve it as a tea-time snack.

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