I feel very very lazy these days. I am sure its something biological because unless my hormones are messing up and making me lethargic its impossible to find me idle. I loved blogging at every phase in my life all these years even when I found my research mundane but this time the procrastinating bug has bit me badly. So today I am forcing myself to work and I thought that should begin with a post here. I so happened to visit the HAL market in Bangalore with my hubby. He was all excited seeing a bengali eatery where they served luchis and patishapta. He was not keeping well that day so could not eat from the eatery so I tried out the patishapta on his behalf. It was soon after our sunday mass so I was quite hungry, I gorged the pancake in seconds.Since I felt bad for my hubby missing out all the fun I decided I would try this home. Finally when we tried this my hubby was still not well and I had to end up stuffing myself with too many of these pancakes but I was happy to see my hubby smile like an excited kid. I miss him badly today because he is out of town for a couple of weeks so this post is dedicated to him.
Ingredients of Patishapta
All purpose flour- 150 gm
Rice flour- 2 tbsp
Jaggery- 50 gm
Coconut grated- 100 gm
Cardamom- 2 pods cruushed
Ghee- 4 tbsp
Directions
Make a batter using both the flours and water and keep it aside. I added a little bit of jaggery for a brownish colour. Melt the jaggery with very little water.
In a pan heat some ghee and add the coconut. fry it a bit and add the jaggery and crushed cardamoms.Cook for 5-10 minutes the water content in the jaggery would have evaporated by now. Heat a pan to prepare the pancakes. Smear some ghee and pour a ladle full of batter.once the pancake is brown and crispy fill in the coconut filling and roll the pancake.
Serve immediately though these pancakes tastes wonderful when cold too.
Ingredients of Patishapta
All purpose flour- 150 gm
Rice flour- 2 tbsp
Jaggery- 50 gm
Coconut grated- 100 gm
Cardamom- 2 pods cruushed
Ghee- 4 tbsp
Directions
Make a batter using both the flours and water and keep it aside. I added a little bit of jaggery for a brownish colour. Melt the jaggery with very little water.
In a pan heat some ghee and add the coconut. fry it a bit and add the jaggery and crushed cardamoms.Cook for 5-10 minutes the water content in the jaggery would have evaporated by now. Heat a pan to prepare the pancakes. Smear some ghee and pour a ladle full of batter.once the pancake is brown and crispy fill in the coconut filling and roll the pancake.
Serve immediately though these pancakes tastes wonderful when cold too.
