Dosa-Sweet Pancake With Coconut Filling (Sweet)
Patishapta Meetha Dosa
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Patishapta is a popular dish of winter month in Bengal. Bengali people from both Indian part of West Bengal and Bangladesh make patishapta, especially in the month of Maagh(January) as this time there are abundance of date gur (jaggery), fresh coconut and new rice. Hindu Bengali's make patishapta on the occasion of Makar Sankrati."
For the pancakes
100 gm. of plain flour/maida
100 gm. rice flour
1 tbsp. sugar or grated Khajoor Kaa gur (Date Palm Jaggery)
1/2 tsp. baking powder
Oil for pan frying
For the filling
400 ml. full cream milk
1 1/2 tbsp. ghee
150 gm. fresh coconut (grated) If using desiccated coconut, soak it in 2-3 tbsp. of warm milk for 15 minutes.
1/2 cup condensed milk
1 tbsp. nuts (almonds, cashew nuts, pistachios) finely chopped
2 tsp. raisins soaked in hot water until swollen and drained
1/4 tsp. green cardamom powder
Oil for pan frying
Sift plain flour and rice flour in a bowl.
Add milk, sugar/jaggery and sodium bicarb and make a smooth batter.
Heat the ghee in a frying pan or karahi and lightly fry the coconut.
Add condensed milk, chopped nuts and raisins and stir-fry over medium heat till the milk is almost solidified and comes off the edges of the pan. Mix cardamom powder. Allow to cool.
Making the pancakes
In a non-stick pan, heat 1 tsp. of oil, spreading it evenly.
Pour two tablespoons of batter and spread it with a ladle using circular motions, from centre out. When it changes colour to slightly darker, gently turn it over with a flat spatula.
Place a 2 tbsp. of the filling lengthways along the centre of the pancake. Fold it over towards the centre, over the filling.
Serve Hot or cold. It is lovely when served hot with ice-cream or cold with a little condensed milk.
Serve hot or cold. It taste good with ice-cream.