Patishapta Recipe (Rice Crepe) Made Easy

To begin with the Patishapta method ( Rice Crepe), in a large dish mix gently both the flours, semolina and cardamom dusting masala condiment. mix in dairy liquid gradually and keep stirring to make a velvety and fine liquid base.

Break lumps if formed and keep the liquid base till flowing consistency.Keep aside and allow it to rest for 10 mins.Meanwhile in a wok, mildly hot jaggery in low flame to avoid getting burnt. mix in grated coconut and cardamom dusting masala condiment and mix gently it thoroughly till it turns sticky. mix in finely diced cashews and few raisins and mix gently well. Turn off the gas and allow it to cool to room temperature.mildly hot a non stick tawa and oil it with ghee or oil.transfer a large scoop of liquid base in the center of the tawa and spread it in a circular motion like we do for dosa.Make a thin crepe and mix in few drops of ghee or oil from all sides and bake it till light golden in color.

You may now flip it and lightly bake from the other side as well.Flip back and drop a tablespoon of coconut mix gently from one end to the other making two divisions of the crepe.

Spread it in a line. Fold in both sides of the crepe overlapping each other. Carefully transfer the patishapta on a plate and make more following the similar method.You can line them on the serving tray and transfer condensed dairy liquid all over.

(optional) dish up your Patishapta burning or cold after your savory meal. .