1 cup Chak-Hao (black rice)
½ cup grated jaggery
½ cup coconut milk
¼ teaspoon cardamom powder
1 teaspoon ghee or oil
¼ teaspoon salt
Water as needed
Soak black rice overnight. Drain and blend with coconut milk and water to make a smooth batter. Add jaggery, cardamom powder, and salt. Mix well and let rest.
Heat a griddle and grease with ghee. Ladle batter and spread gently. Cook on both sides.
Stack up pancakes on a plate, drizzle with jaggery syrup and enjoy it warm.