Recipe

Paatishapta (stuffed pancakes)
(पाटीशपटा)

Recipe Contributed By: Anupriya Sinha, Pune

 Ingredients

For the pancake:
Sooji - 1/2 cup
Maida - 1/2 cup
Jaggery (preferably khajoor gud, crushed) - 2 tsp
Milk - 1 cup (approx.)
Ghee - 6-7 tsp

For the filling:
Grated fresh coconut - 1 cup
Jaggery - 1/2 cup
Water - 1 tsp
Khoya (crumbled)- 1/2 cup
Green cardamom powder - 1/4 tsp

 Method of Preparation

1. Take milk in a suacepan and warm it.

2. Add jaggery and mix till it dissolves in milk.

3. Add sooji, mix and keep for 30 minutes.

4. Add maida, little by little, and stir vigorously so that no lumps are formed. Keep for 10 minutes.

5. Make the filling meanwhile. For this, first melt jaggery in a kadai by sprinkling water and heating on low flame.

6. Add the coconut and stir on medium flame for 1-2 minutes.

7. Add khoya and keep stirring on medium flame till excess moisture is evaporated and the filling resembles a soft mouldable mass (like laddoo mixture).

8. Remove from heat and keep aside to cool down to room temperature.

9. Add more milk to the batter, if required, to make it similar to dosa batter.

10. Heat a non-stick pan, add few drops of ghee and smear to grease the pan.

11. Pour the batter onto the pan and spread it with the help of the back of a ladle, to make circular pancakes of 5" diameter.

12. Spray more ghee on top and cook the pancakes on both sides, till the edges are lightly browned and a few brown patches are seen on at least one of the surfaces.

13. Remove from pan, spread the filling along the diameter, and fold the pancake from both sides to enclose it (similar to Masala Dosa).

14. Lightly press from top and serve paatishaptas.

 Notes and Tips