Patishapta (Rice Crepe)

Step 1: To begin with the Patishapta Recipe ( Rice Crepe), in a large bowl mix both the flours, semolina and cardamom powder

Step 2: Add milk gradually and keep stirring to make a smooth and fine batter

Step 3: Break lumps if formed and keep the batter till flowing consistency

Step 4: Keep aside and allow it to rest for 10 mins

Step 5: Meanwhile in a wok, heat jaggery in low flame to avoid getting burnt

Step 6: Add grated coconut and cardamom powder and mix it thoroughly till it turns sticky

Step 7: Add finely chopped cashews and few raisins and mix well

Step 8: Turn off the gas and allow it to cool to room temperature

Step 9: Heat a non stick tawa and grease it with ghee or oil

Step 10: Pour a large scoop of batter in the center of the tawa and spread it in a circular motion like we do for dosa

Step 11: Make a thin crepe and add few drops of ghee or oil from all sides and roast it till light golden in color

Step 12: You may now flip it and lightly roast from the other side as well

Step 13: Flip back and drop a tablespoon of coconut mix from one end to the other making two divisions of the crepe

Step 14: Spread it in a line

Step 15: Fold in both sides of the crepe overlapping each other

Step 16: Carefully transfer the patishapta on a plate and make more following the similar method

Step 17: You can line them on the serving tray and pour condensed milk all over

Step 18: (optional) Serve your Patishapta hot or cold after your yummy meal