Alle Balle Recipe

Alle Balle recipe is a delicious sweetened Goan Pancakes served as teatime snacks.

This Goan Coconut and Palm Jaggery Recipe also called  Ale Bele are thin crepe made out of light batter. The jaggery used as stuffing is palm jaggery, dark and highly nutritious.

These Goan pancakes are easy to make and delicious, unique and irresistible.  Try these Coconut Pan Rolls not just for Shrove Tuesday but for any day of the week. Taste great as a teatime snack, for breakfast or even as a dessert.

There are times when we are spoilt for choice when making pancakes. Some of our favourites are Eggless Ragi Pancakes Recipe, Japanese Soufflé Pancakes, Syrniki Recipe, Cheesy Blintzes Recipe, Odia Chakuli Pitha Recipe, and Davangere Benne Dosa

Contents:

• Alle Balle Recipe and me
• Why MSK Alle Balle Recipe
• So let's make some Alle Balle
• For Your Questions
• Some other pancakes we enjoy
• Recipe card
• Pin for later

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Why MSK Alle Balle Recipe:

Make this recipe as they are

• Delicious
• Easy to make
• Great snack for kids after school
• Makes a great dessert

So let's make some Alle Balle:

Ingredients:

These are the ingredients you will need. For quantities please check the recipe card.

• All-Purpose flour
• Egg 
• Salt
• Baking powder
• Milk 
• Vanilla essence
• Oil 
• Freshly grated coconut 
• Palm jaggery 
• Green cardamom powder

Method:

Preparing the stuffing:

• In a pan, add the coconut and palm jaggery. I avoid salt but you can add some.
• Cook on low flame until the mixture comes together. 
• Add the cardamom powder. Let the mixture cool. This is called "Chun" in Konkani, the local language.

The batter for the pancakes:

• In a bowl, add flour, salt, egg and baking powder.
• Add little milk at a time and make a thin batter. The amount of milk needed for every flour differs. So do not add all the milk at once. It is okay to add lesser milk.
  • You can always add more later. I started out with 170 ml but needed 350 ml more liquid I used water here. Also, since I had Soy milk I used it you can use regular milk.
•  It is important that the batter is lump-free so use a whisk or beater beat the batter. Set aside.

Making the pancakes:

• Grease a small skillet with oil.
• Pour a little batter into the pan. The amount will depend upon the size of your pan and the amount in your ladle. I used about ½ ladle. 
• Quickly swirl the pan to spread the batter in the pan. Cover and cook for a minute. 
• Flip and cook on the other side for another minute. Transfer to a plate.
• Make all your crepes in this manner till you finish the batter.

Assembling the Pancakes:

• Take a crepe and place it on another clean plate. Now I like my rough side up so that the outside is smooth when I roll-up. You can do just the reverse.
• Place the 1 tablespoon of filling a bit off the centre of the crepe. Like this.
• Fold the sides so that you have a log. 
• Now gently roll up the Alle Balle till you reach the end.  
• Place on to the next plate.
• Follow these steps to make all your Alle Balle.

Substitutes:

• If you want to avoid the milk, use water to make the batter.
• For a vegan pancake, you will need to avoid the egg and use vegan milk too.
  • In the past, I have made Eggless Pancakes they do taste good. What I used is baking powder.
  • I have seen a suggestion of adding a tablespoon of cornflour to the batter. I have not tried it but feel it will work. Please let me know if you try it. 
• I have added vanilla essence to mask the smell of egg. You may avoid it.
• In case you cannot get palm jaggery do use normal jaggery or even sugar.

Variations:

• Now traditionally Alle balle are white. But you may add food colour also to make colourful Alle Balle.
• Also traditionally the stuffing was added alle balle and rolled. The sides were not packed. This is a recent way of making them so that it is less messy to eat.
• Make some with palm jaggery, regular jaggery and sugar too. Cut them up and display them for a tea party.
• This lady has used different flours to make her Alle Balle. You may be interested.

Equipment:

• Whisk 
• Non-stick pan with a lid
• A small bowl
• Silicon brush
• Ladle and spoons
• A metal spatula
• 3 big plates

How to serve:

• Alle Balles are best enjoyed hot with tea.

How to store:

• Alle balle cannot be stored. Consume them immediately or within 5-6 hours. 

Here are some other pancake recipes you will like.

This bread was posted on 19th Nov, 17. Now, I want to replace my pictures and make a better SEO friendly post. So updating it

As a part of the Sunday Funday, Sneha wants us to post Desserts. These are some delicious suggestions for your Dessert Table in the links below.

Alle Balle Recipe by The Mad Scientists Kitchen
Berry Galette by Karen’s Kitchen Stories
Bread Rasmalai by Sneha’s Recipe
Classic Eton Mess by Food Lust People Love
Patriotic Jello Bars by A Day in the Life on the Farm
Strawberry Glaze Pie by Palatable Pastime
Strawberries And Cream by Mayuri’s Jikoni
Whisky Barrel Cake by Amy's Cooking Adventures

For Your Questions:

Protips:

• The batter must be thin and lump-free.
• Add the liquid gradually to get a thin pancake batter. Even after making a crepe, I added water to make a thinner batter.
• To make thin pancakes swirl the pan immediately till the batter spreads.
• I prefer to use a saucepan as the edges are my guidelines. You can use a skillet.
• If using a cast iron pan grease the pan well and cook on low flame.
• In case you cannot get palm jaggery do use regular jaggery or sugar. Of course, the filling will not be a dark colour and the flavour will be a bit different. Then you also add colour to the pancake batter for some colourful pancakes. 

Some other pancakes we enjoy:

Recipe card:

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

An update: My good friend Mayuri wanted me to give measures in cups with US Cups here are the measures.

• Approximately 150 grams is 2 cups of freshly grated coconut
• 100 grams of jaggery is about ½ cup
• 3 cups of liquid. You will have to adjust the liquids to get the free-flowing batter. I hope this helps, Mayuri.

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