Step 1: Gathering Ingredients for Batter.
1 cup refined flour
2 tsp sugar
1/4 cup rice flour
one sprinkle of mustard seeds
1/2 to 2 cups milk
Oil, to cook this.
Step 2: Gathering Ingredients for Filling.
3 cups grated coconut
2 Tbsp sugar / date jaggery
3-4 green cardamoms
Step 3: Making the Filling.
For the filling:
In a wok mix grated coconut with sugar or jaggery and place it over low flame. If making with khoya, add little milk.
Add cardamom in it.
Keep stirring the mixture till it gets sticky. Keep aside to cool. The process will take 15-20 minutes.
Step 4: Makeing the Patishapta:
Add milk and mustard. Mix it carefully not making any lumps. Keep the mixture for half an hour.
Heat the non stick pan. Put a little oil. Pour a thin layer of the mixture on it and spread it quickly with the ladle.Wait till the colour is light brown.
Place it on the plate. Serve hot or cold.you can serve with maple syrup also.
Tip: You can pour condensed milk over it before serving.(like crepes).I tend to serve these at room temperature for convenience, but they're also good cold, hot, or with a Thai-style curry sauce.and this is portable.