To make the crepes, you can use any frying pan with a handle, which will allow you to swirl the batter. But we like using an appam chatti, as it is the most convenient tool for this job.
Step I: Mix the batter
1. In a mixing bowl, take the flour, semolina, rice flour, salt, sugar and milk in the given proportions. Mix well. If you still see lumps of flour, smoothen them out with your hands rather than overmixing the batter with a spoon.
2. Set aside for at least 30 minutes. This will give the sugar a chance to dissolve and the semolina a chance to plump up and thicken the batter.
Step II: Prepare the filling
1. While the batter is resting, mix coconut and jaggery in a kadai.
2. Now turn on the heat and cook them slowly until the mixture, when pressed in your fist, holds its shape, that is, it doesn’t crumble. This needs constant attention, so don’t walk away from the pan. It should take you about 20–25 minutes.
3. While the mixture is still hot, divide it into 18–20g portions (you will get 16–18 portions) and roll them into thin logs the length and thickness of your index finger.
Step III: Frying the Patishapta
1. Set your appam chatti or frying pan on the stove. Grease it with a little ghee.
2. Ladle in about ¼ cup (25gm) of the batter.
3. Swirl it around until you have a thin crepe about 6–8 cm in diameter. Let it cook for 10 seconds on one side only.
4. Place the coconut-jaggery log on one end of the crepe and form a roll as tight as you can.
5. Remove from the heat and place it on a perforated dish such as a net so that it doesn’t immediately get soggy. Once it has cooled slightly, you can transfer it to a plate or box for storage.
6. Eat fresh or store it outside (weather permitting). If eating out of the fridge, reheat in the microwave for 15 seconds.
Insiya Poonawala and Saptarshi Chakraborty
Founders of Bong Eats, a popular Indian food blog
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