Chef Jasirah Dalvi
Tourism and travel has been the most adventurous activity one can enjoy. With the changing trends in the social media, we have been traveling to explore and learn more about hospitality across the globe.
With these adventurous activities we have realised that there are a number of cultures and traditions that have been similar. These cultures includes our ways of living, eating, staples and lifestyle.
The world is a big space to cover, but within our neighbouring nations the similarities are unreal.
Ingredients have been traveling across the oceans to reach and nourish the soil of every region. Sri Lanka being the closest country to India we share an extensive range of ingredients and delicacies.
Covering a very traditional “Kokni” recipe that is similar to a Sri Lankan dessert, we have tweaked our ways around cooking the same thing in different ways.
Crepes have been a breakfast delicacy that is loved globally. Every country has their own ways to make a crepe.
Fresh flavours like coconut, nutmeg, cinnamon, cardamom help elevate the profile of the dessert. This extraordinary mixture of spices and traditions that have travelled the world come together for special occasions.
This is a proof to how our traditions brings us together, that inspires to play with the flavours and incorporate various cooking methods.
The molecular changes to these traditional delicacies have changed the way we look at food by enhancing our taste buds and waking them by tricking our vision.
Pelva (Crepes with Coconut Filling)
Ready in: 30 minutes
Makes: 6 serving
Tips
Make sure you don’t get colors to your crepes.
The sweetness of the filling can vary according to preferences.
It can be stored in the fridge for a week, but to be eaten at room temperature.
Any dried fruits of your choice can be added.
Sugar can be replaced with coconut/palm sugar or jaggery.
Served best along side a lemon tea
Ingredients
1 cup refined flour
½ cup milk
Water for adjusting consistency
2 eggs
2 tsp sugar
½ tsp cardamom powder
½ tsp nutmeg powder
2 cups grated coconut
3 tbsp sugar/ jaggery
2 tbsp ghee
¼ cup dried fruits
Preparation
In a large mixing bowl whisk together eggs, sugar, flour, milk and a pinch of nutmeg. (has to be milk like in consistency) Rest for 10 mins.
In a pan heat ghee, add grated coconut and saute until it starts to turn gold.
Add cardamom and nutmeg powder saute well, get it off the flame, add sugar and dried fruits. Set aside and let it cool.
Grease a non-stick pan with ghee and pour 1 ladle of the crepe mix and swirl the pan around to spread it evenly.
It can also be cooked over woodfire on a cast iron pan for an outstanding smoky flavour.
Make sure the crepe is a paper thin sheet, let it cook over a medium-low flame.
As soon as it starts to release the edges, remove the cooked side facing up on a plate (do not turn over to cook).
Fill it with 2 spoons of the coconut mix and fold it in rolls.
Serve at room temperature.
ABOUT THE AUTHOR
Jasirah Dalvi is a chef & food consultant experienced with a demonstrated history of working in the food production industry.
