Patishapta Pitha

1. 1
   mix · ~15 min

   Make the batter.

   1.Add rice flour, all-purpose flour, semolina, milk, crushed fennel seeds, and salt to a bowl.

   2.Whisk until smooth and lump-free.

   3.Add a little extra milk if needed to make a thin pouring batter.

   4.Set aside for 15 minutes so the semolina softens.

   TIPThe batter should be thinner than dosa batter so it spreads easily into soft crepes.
2. 2
   saute · ~10 min

   Make the coconut filling.

   1.Add grated coconut, jaggery, crushed cardamom seeds, and milk to a pan over low heat.

   2.Cook, stirring often, until the jaggery melts and coats the coconut well.

   3.Keep cooking until the mixture turns moist but not wet and starts leaving the sides of the pan.

   4.Take it off the heat and let it cool slightly.

   TIPDo not overcook the filling or it will turn chewy and hard to roll.
3. 3
   fry · ~12 min

   Cook the crepes.

   1.Heat a nonstick pan over low to medium heat and lightly grease it with ghee.

   2.Pour a small ladle of batter into the center and quickly swirl to make a thin oval crepe.

   3.Cook until the surface looks set and the bottom is lightly cooked without browning too much.

   4.Do not flip the crepe.

   TIPKeep the heat gentle so the crepes stay soft and flexible for rolling.
4. 4
   assemble · ~10 min

   Fill and roll the patishapta.

   1.Place 2 tablespoons of coconut filling in a line near one side of the crepe.

   2.Fold the side over the filling and roll it into a neat cylinder.

   3.Lift it out carefully and repeat with the remaining batter and filling.
5. 5
   serve

   Serve the patishapta warm.

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