‘Patishapta’ is the most popular form of ‘Pithe – Puli’. There are different varieties of it. Some makes the stuffing with evaporated milk or ‘khoya’ or ‘kheer’, some with ‘narkel ar Gur’ or coconut and jaggery. Some prepare the crepe batter with only semolina and all purpose flour, some with semolina, all purpose flour and rice flour (as I did) and some with ‘moong dal’ and all purpose flour. Whatever be the batter of the crepe or stuffing it tastes heaven. I suggest you to try this recipe once. This time I made a twist and prepared the recipe with ‘Gajorer Halwa’ stuffing.
For making the crepe:
- All Purpose Flour – 200 gms
- Rice Flour – 180 gms
- Sooji or Semolina – 100 gms
- Carrot – ½ cup (Grated)
- Sugar – 2 ½ tsp
- Salt – ½ tsp
- Milk – 500 ml
- Vegetable Oil – As required
For making the stuffing:
- I have used ‘Gajorer Halwa’ or ‘Gajar ka Halwa’. For recipe click HERE
- Take a big mixing bowl for preparing the batter.
- Mix all dry ingredients in the bowl. Start adding the milk a little at a time so that there should be no lumps in the batter. The consistency of the batter should be neither too thick nor runny.
- Let it rest for 10 minutes.
- After 10 minutes heat a non stick pan. Keep the fire on low.
- Add grated carrot in the batter and mix everything very well.
- Apply few drops of oil on the pan.
- Take a ladle full of batter and pour on the pan. Spread the batter evenly to form a crepe.
- After 10-15 seconds take 2 Tbsp of stuffing and put it on one side of the crepe.
- Start rolling the crepe from one side. When the crepe is rolled up cook it from both sides pressing a little with the spatula.
- Repeat the process with rest of the batter and stuffing.