1. In a food processor or blender
grind the coconut with the ginger into a fine powder. Mix with the flour in
a medium-sized mixing bowl. Add enough water to make a smooth paste (approx.
350 ml / 12 fl oz).
2. Heat the oil in a small frying
pan and cook the onion until golden brown. Stir into the paste with the
coriander, curry leaves and salt. Add enough water to make a thick batter
(approx. 175 ml / 6 fl oz)
3. Heat a heavy, cast iron pan, or
a non-stick frying pan, and lightly grease with a little oil. Pour in a
small ladleful of batter, and tip up the pan so the batter spreads out into
a round. Make sure it does not reach the edge of the pan.
4. When the pancake looks cooked,
gently ease it off the pan with a fish-slice, or spatula, and flip it over.
Carry on cooking until both sides are lightly browned.
5. Continue in this way,
re-greasing the pan if necessary, until all the pancakes are cooked. Serve