Friday, March 4, 2011



For Patishapta:
120gms flour
60gms rice flour or finely powdered rice
pinch of sodium bicarbonate
250 ml milk,
Ghee for shallow frying
For Filling:
100 gms fresh coconut, grated,
100 gms sugar, or gur(jaggery)
100 gms thickened milk/kheer ,
Nuts and raisins, chopped and added to filling optional


In a bowl mix flour, rice flour and bicarbonate of soda with milk. Mix to a smooth batter and set aside for half an hour.
In a karai, stir together the coconut, sugar and milk until they adhere together in a soft moist mass. Remove karai from the fire and allow filling to cool.
Heat a 6-inch frying pan and grease with a drop of ghee.
swirl pan around so that it is evenly coated with the hot ghee.
Drop 2 tablespoons batter into the frying pan and swirl pan around to coat evenly with batter.
Allow batter to set and cook until the patishapta turns brown.
With teaspoon spread filling half-inch wide across patishapta at one end.
Fold patishapta over filling and roll over to the other end. Remove from pan. Serve hot.