Grind fennel seeds and shallots to fine paste, by adding little water
Filter the ground paste and take juice out of it. Discard the pulp
In a big bowl, take maida, extracted shallot juice, egg, thick coconut milk, thin coconut milk, salt and sugar.
Mix well and set it to fine batter. It shouldn't be too thick or too runny.
Pour the batter into jalar bottle
Heat a non stick pan and grease with ghee and fill the jalar bottle with the batter. Gently swirl the mould over the pan and make lacy patterns. It cooks within seconds. Cook until it turns crisp. Need not flip.
Gently slide the cooked crepe on to the plate and fold it to a triangle.
Serve hot with spicy non veg curry