Step 1: Prepare the filling. In a non-stick pan, combine the grated coconut, grated jaggery, and 1 tablespoon of water.
Step 2: Cook the filling mixture over medium-low heat, stirring continuously, until the jaggery melts and the mixture thickens and comes together. Be careful not to overcook, as it can become hard. This usually takes about 5-7 minutes.
Step 3: Remove the filling from heat and stir in the cardamom powder. Let it cool completely. Once cool, you can form small patties or balls with the mixture, if desired, for easier stuffing.
Step 4: Prepare the pancake batter. In a large bowl, whisk together the all-purpose flour, rice flour, sugar, salt, and baking powder.
Step 5: In a separate bowl, whisk together the milk and egg (if using). Gradually add the wet ingredients to the dry ingredients, whisking until a smooth, lump-free batter is formed. The consistency should be thick enough to coat the back of a spoon but still pourable. Add melted ghee or butter and mix well.
Step 6: Heat a non-stick griddle or tawa over medium heat. Lightly grease it with ghee or butter.
Step 7: Pour a ladleful of batter onto the hot griddle, spreading it slightly to form a medium-sized pancake (about 4-5 inches in diameter).
Step 8: Immediately place a spoonful (or a pre-formed patty) of the coconut-jaggery filling in the center of the wet batter.
Step 9: Pour a little more batter over the filling, just enough to cover it and seal it within the pancake.
Step 10: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully to avoid the filling spilling out.
Step 11: Repeat with the remaining batter and filling. Serve the Onam Coconut and Jaggery Stuffed Pancakes warm.