Trivandrum Boli

Instructions

1. In a bowl, mix the rice flour, wheat flour and salt, then pour in the lukewarm water little by little while whisking to get a smooth, lump-free batter.
2. Let the batter rest for 15 minutes at room temperature.
3. Melt the jaggery in a pot with 50 ml of water over low heat until it becomes a syrup, then add the coconut and cardamom and stir for 3 minutes.
4. Heat a nonstick pan over medium heat and lightly brush it with melted butter.
5. Pour a thin ladle of batter and quickly spread it into a very thin disc, then cook for 1 minute.
6. Place a spoonful of filling in the center, fold the crepe into quarters and brown for 30 seconds on each side.
7. Serve lukewarm, with a drizzle of melted butter.