Churul Appam/Whole wheat flour pancakes with coconut and nut filling

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Have you tried this snack? It has a sweet filling and is famous down south. I remember amma making this after school.Quick.Easy.Delicious. Usually this is made with All purpose flour (maida) but I wanted to try with whole wheat flour and it tasted even better than the white ones. Of all, this is a NO OIL recipe( Refer Notes) You could add fruits like banana and steamed apples to this.







Makes : 5-6

Cup measure : 250 ml

For the pancake :

Whole wheat flour : 1 Cup minus 2 tbsp

Water : About 3/4 cup to make a batter

Salt : 1/4 tsp



Coconut : 1/4 Cup or 4 tbsp, fresh

Cashew : 10, broken

Banana : 1 (optional)

Jaggery : two pieces about 80-100 gm

Cardamom powder: 1/2 tsp

Raisins : 1 -2 tsp (optional)

Method :

Mix Salt with the whole wheat flour . Make a smooth batter of pouring consistency. First add water to make a lump free batter.Then slowly add more water to get a pouring consistency.The batter should not be very thin nor very thick. Keep aside

In a pan heat with jaggery and 2 tbsp water. Once its melted and gets slightly thick, remove 2 tbsp for addition later as required. Add the fresh coconut and the cardamom and the cashew. If using banana and raisins chop them and add it in. Stir till it thickens a bit.Remove from heat.

Heat a griddle or a non stick and pout into medium sized pan cakes

Flip the pancake, after about 20-30 seconds place filling in the centre and close from both sides. Remove and serve.




I used a non stick pan and the pancakes needed no oil to it.

If you’re using a pan thats sticky you could always spread a few drops of ghee or oil.

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