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1 cup - fresh coconut, finely scraped.
3/4 cup - sugar.
1/2 tsp -
powder| For Pancakes:
1.5 cups - plain flour (maida).
2 cup -
1 tsp - ghee.
2 pinches - soda bicarb.
For Garnish: 3 to 4 - almonds, finely slivered.
3 to 4 - green pistachios, finely slivered.
How to Make Patishapta
Put freshly grated coconut in a non-stick or heavy pan.
Cook it on a low flame, stirring continuously, till the coconut gets softened.
Add sugar, cardamom, stir and cook further.
Keep it aside till required.
Make a thin spreading batter with all ingredients.
Add a little more milk if required.
Heat a non-stick or heavy skillet.
Spread a ladleful of batter, spread to form a thin pancake.
Repeat it for all the batter, piling up the pancakes.
Place a spoonful of filling along centre of a pancake.
Fold over opposite side, to form a Frankie-like folding.
Repeat it for all, arrange in serving dish.
Garnish with slivered almonds and pistachios.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.