Patisapta Recipe

Cooking Directions

• STEP 1.In a bowl, mix rice flour, all-purpose flour, and a pinch of salt. Gradually add water to make a smooth batter.
• STEP 2.Heat a non-stick pan and pour a ladleful of batter. Spread it in a circular motion to make a thin crepe.
• STEP 3.Cook until the edges start to lift and the crepe turns golden brown. Flip and cook the other side.
• STEP 4.In a separate pan, heat ghee and add grated coconut and jaggery. Cook until the mixture thickens.
• STEP 5.Place a spoonful of the coconut-jaggery filling in the center of each crepe. Roll it up and serve warm.
• STEP 6.Cooking Tips: Make sure the batter is smooth and lump-free for thin and even crepes. Adjust the sweetness of the filling according to your taste. Serve patisapta with a drizzle of condensed milk or a sprinkle of powdered sugar for extra sweetness.
• STEP 7.Storage and Serving: Patisapta is best served warm. You can store the crepes and filling separately in the refrigerator for up to 2 days. Reheat the crepes and fill them with the coconut-jaggery mixture before serving.

Cooking Tips

• Make sure the batter is smooth and lump-free for thin and even crepes.
• Adjust the sweetness of the filling according to your taste.
• Serve patisapta with a drizzle of condensed milk or a sprinkle of powdered sugar for extra sweetness.

Storage and Serving

• Patisapta is best served warm.
• You can store the crepes and filling separately in the refrigerator for up to 2 days.
• Reheat the crepes and fill them with the coconut-jaggery mixture before serving.