Allebelle / Mannkio are Goan pancakes prepared with maida (APF) and stuffed with a coconut filling. They are a popular evening snack in Goa and are also made for special occasions and almost definitely on Shrove Tuesday (The last day before the beginning of lent – a period of fasting and abstinence that Christians observe)
In the recipe detailed below, please note that the quantity of water is mentioned in a range and in the ingredient list. I’ve mentioned it so because the thicker the batter the thicker the pancake and likewise when the batter is thin. You can therefore adjust the water as per how thick you want your pancakes. Start off with less water (850 ml / 250 gms of APF) and then add more to arrive at a thinness that satisfies you.
I like to use 1000 ml water (per 250 gms APF) because I want them to be thin and I believe a well-made Allebelle / Mannkio should be thin, lacy and melt in the mouth. So go ahead and make some. With easy to follow and detailed instructions – you can’t go wrong. 🙂
Serves: 10 to 12 Persons
Prep. Time: 5 Mins. + 30 Mins. (standing)
Cooking Time: 2 to 5 Mins. / Pancake
Ingredients for the Pancake:
- Maida [APF] – 250 gms
- Eggs (lightly beaten) – 2
- Sugar – 1 tsp.
- Onion or Potato (halved) – ½
- Oil – 2 tbsp.
- Salt – 1 tsp. or to taste
- Water – 850 ml to 1000 ml
For the Filling / Stuffing (Use any one or more of these):
- Coconut Palm Jaggery Filling (click here)
- Coconut Sugarcane Jaggery Filling (click here)
- Coconut Cashewnut Filling (click here)
Step 1: Before you begin, make sure you have the filling / stuffing ready.
Step 2: Take the maida in a bowl and add to it the sugar and salt and mix with a whisk. Then add the lightly beaten eggs and mix. Then add water, 150 ml at a time and mix / whisk with a wire / balloon whisk till a smooth batter is formed.
Step 3: Strain the batter to remove any lumps and leave aside for 20 to 30 minutes.
Step 4: After the batter has rested 30 minutes, place a non-stick pan on medium heat. While the pan is heating whisk / stir the batter again. Keep aside. Take the halved onion/potato, dip the plain surface in oil and remove. Shake off excess oil and use the plain side to grease that pan the is on heat (wipe off excess oil with a kitchen towel).
Step 5: Now lift the pan off the heat and pour a ladle-full of the batter onto the pan. Swirl the pan to spread the batter thinly. Place it back on heat and wait for 30 seconds till you see tiny holes being formed. Then switch the heat to low and cover the pan with a lid and cook for another minute and a half.
Step 6: Slide the pancake off the pan and then place the pan back on medium heat for the next pancake. While the pan is heating, spoon some filling onto the prepared pancake and roll as per your preference. Follow Step 4 for your next pancake and then Step 5 till you are done with the number of pancakes you want.
- Remember to heat on medium heat and only pour in the batter onto the pan when it is quite hot so that you get the lacy effect. And then remember to lower the heat once you cover the pan.
- Wipe the lid that you cover the pan with to remove the water that has condensed.
- You don’t have to flip the pancake over. Cook only on one side.
- I’ve used about 50 ml batter at a time for a pan of 6 inch bottom width.