Vegan Sri Lankan Pani Pol: Multigrain Coconut Crepes
45 minutes
743 reads
About Vegan Sri Lankan Pani Pol: Multigrain Coconut Crepes
Experience a delightful twist on the classic Sri Lankan Pani Pol with this vegan, multi-grain crepe recipe! Traditionally made with eggs, this version uses a wholesome multi-grain batter for a healthier, plant-based delight. Perfect for Meatless Mondays or any day you crave a unique and delicious treat.These melt-in-your-mouth crepes are filled with a sweet coconut and spice mixture, creating a flavourful and satisfying experience. The recipe was a hit at my family birthday celebration, and I'm confident it will impress your guests or become a new favourite snack.This recipe blends authentic Sri Lankan flavours with modern, healthy ingredients, making it a truly special culinary creation. Get ready to enjoy a taste of Sri Lanka, reinvented!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
- 2 cup Idli Batter farmztofamiliez multigrain
- Milk to thin the crepe batter
- 2 tsp Sugar
- 1 pinch Turmeric Powder haldi, for the batter, optional
- 1.5 tsp Salt or as per taste
- 2 cup Coconut grated, or stuffing for the stuffing freshly
- 2 clove Cloves
- 1 inch Cinnamon
- 1 pod Vanilla Pod vanilla
- Sugar as per taste, brown, dark, or jaggery palm jaggery
- Cooking or oil oil for the crepes
Instructions
Prepare the Coconut Filling
- Heat water in a small saucepan. Add cloves, cinnamon stick, scraped vanilla bean, and brown sugar. Simmer until sugar dissolves.
- Add shredded coconut and cook for 3-4 minutes, or until most of the liquid evaporates. Remove from heat and set aside to cool.
Make the Crepe Batter
- In a mixing bowl, combine multigrain batter and plant-based milk. Whisk until smooth and slightly pourable; the batter should be thin enough to make delicate crepes.
- Stir in sugar, turmeric (if using), and salt.
Cook the Crepes
- Heat a lightly oiled non-stick skillet or crepe pan over medium heat. Do not overheat.
- Pour a small amount of batter onto the hot surface, swirling to create a thin crepe.
- Cook for 1-2 minutes per side, or until lightly browned and cooked through. No need to flip unless desired.
- Repeat with remaining batter.
Assemble and Serve
- Place a spoonful of the cooled coconut filling in the center of each crepe.
- Roll up tightly.
- Serve warm. Enjoy!
Recipe Notes
Expert Tips for Perfect Vegan Pani Pol
- For extra flavour, toast the coconut flakes in a dry pan before adding them to the filling.
- If your batter is too thick, add a little more plant-based milk, a tablespoon at a time, until you achieve the desired consistency. Too thin? Add a little more batter.
- Don't overcrowd the pan when cooking the crepes; this will ensure even cooking and prevent sticking.
- Get creative with fillings! Try adding chopped nuts, dried fruits, or even a vegan chocolate spread for variations.
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Recipe Nutrition
Calories: 61kcalCarbohydrates: 15gCholesterol: 1mgSodium: 855mgSugar: 15g
Sweta Biswal
Articles: 91
6 Comments
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Looks so flavorful! Thanks for posting.
Such a lovely dish! Thanks for sharing.
Absolutely delicious! Thanks for sharing.
Yummiest 🙂
First of all, Belated HappyBirthday…and I am glad that you made this recipe on your birthday.
Absolutely delicious! Thanks for sharing.