Patishapta Pithe - Tanushree Aich
For the crepes
Refined flour – ½ cup (60 grams)
Semolina – 4 tbsp (40 grams)
Rice flour – 2 tbsp (20 grams)
Powdered sugar – 1 tbsp
Baking soda – less then ¼ tsp
Milk – 1 cup
Ghee – 4 to 5 tbsp (for making pancakes)
For stuffingFreshly grated coconut– 1 big cup
Jaggery grated – 3/4 th cup
Cashews – 8 to 10
Cardamom powder – ½ tsp
Take refined flour in any big bowl. Add semolina, rice flour, baking soda, 1 tbsp powdered sugar and milk into it little by little and make a smooth batter. U may need a little less milk or more. Pls note :Batter shud not be too thin or too thick... Medium consistency. Keep the batter aside for 20 minutes.
Prepare stuffing- Add some ghee, add grated jaggery, when it starts to melt add the coconut, cardamom and chopped cashews into it. Mix all ingredients really well. Cook till it dries up & becomes homogenous
Stuffing is ready; take it out in a bowl.
Place a nonstick pan or tawa over flame and preheat it. Pour 1 tsp oil over it and spread evenly. Now take 1 small ladleful batter and spread it over the tawa, thinly with circular motion like a dosa. Pour some ghee all around the cheela.
When it gets slightly brown in color from beneath, flip the sides and roast until it gets brown from the other side as well. When it’s roasted from both the sides, take it off flame and place it over a plate. Now likewise prepare the second pancake. Similarly prepare rest of the pancakes as well.
Place 1 or 1.5 tsp stuffing over the roasted pancakes and fold it in a roll. Likewise prepare rest of the patishapta. With this much batter 10 to 12 patishapta can be prepared. Scrumptious and mouth drooling Patishapta is ready.