Patishapta

Ingredients:

3 cups grated coconut (Narkel Kora)

1 cup jaggery (Gur)

¼ tsp cardamom powder (Elaich)

1 cup wheat flour (Maida)

½ cup seomlina (Suji)

½ cup rice flour (Chal guro)

1 cup milk

Sunflower oil for frying

Procedure:

In a wok heat the jaggery, as it start melting add the coconut. Put in the cardamom powder and stir till the coconut mixes well with the jiggery. Cook till the coconut feels sticky. Take out of flame and keep aside.

In a bowl add all wheat flour, semolina and rice flour together and mix well. Pour the milk with constant stirring to avoid lump formation, the batter should be smooth and freely flowing (add excess milk if required).

Heat a frying pan (preferably non-stick) and put 1 tablespoon oil, spread it with a kitchen paper. Take a small bowl of batter and spread it evenly on the pan to make a round shape, do it quick before the batter sets. Place the filling lengthwise at the center of the crepe. Fold the crepe from both sides and wait till it turns light brown.