Patishapta Pitha with Coriander Chutney

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the rice flour, all-purpose flour, fine semolina, granulated sugar, and salt. Whisk to mix the dry ingredients.
   • Gradually pour in the milk while whisking continuously to prevent lumps. Continue until you have a smooth, thin batter with a pouring consistency, similar to that of a crepe batter.
   • Cover the bowl and set the batter aside to rest for at least 30 minutes. This allows the semolina to absorb the liquid and soften.
2. 2

   Make the Coconut-Jaggery Filling

   • While the batter rests, heat a non-stick pan or kadai over medium heat.
   • Add the grated coconut and grated date palm jaggery to the pan. Stir continuously for 5-7 minutes as the jaggery melts and coats the coconut.
   • Continue cooking until the mixture thickens, becomes sticky, and starts to pull away from the sides of the pan.
   • If using, add the crumbled khoya and green cardamom powder. Mix thoroughly and cook for another 2-3 minutes until well combined.
   • Transfer the filling to a bowl and allow it to cool completely before use.
3. 3

   Cook the Patishapta

   • After the batter has rested, give it a good stir. If it has thickened too much, add a splash of milk or water to adjust it back to a thin, pourable consistency.
   • Heat a non-stick tawa or skillet over low to medium heat. Grease it very lightly with ghee using a paper towel or a halved onion.
   • Pour a ladleful of batter (about 1/4 cup) onto the center of the hot tawa. Quickly swirl the pan to spread the batter into a thin, even circle, about 6-7 inches in diameter.
   • Cook for 1-2 minutes until the top surface appears cooked and is no longer liquid, and the edges begin to lift slightly. Do not flip the crepe.
   • Place 1-2 tablespoons of the cooled filling in a straight line along one edge of the crepe.
   • Carefully and gently, use a spatula to roll the crepe from the filling side towards the opposite side, forming a neat cylinder.
   • Press the roll gently and cook for another 30-60 seconds, turning it over, until it's lightly golden. Do not let it become crisp.
4. 4

   Repeat and Serve

   • Slide the finished patishapta onto a serving plate. Wipe the tawa clean and grease it lightly again before making the next one.
   • Repeat the process with the remaining batter and filling.
   • Serve the Patishapta Pitha warm, as is, or with a drizzle of condensed milk or rabri for extra indulgence.