- Take a mixing bowl and prepare the batter by adding all purpose flour, semolina and rice flour.
- Whisk with a pinch of salt until it's smooth. Keep aside for half an hour.
- For the filling mix grated coconut with jaggery and place it over low flame.
- Add milk, khoya and cardamom powder. Keep stirring and cook till it leaves the sides of the pan.
- Now heat a non-stick pan. Brush little oil and put a ladle of batter and form a thin circle.
- Put two tablespoons of the coconut jaggery filling lengthwise on one side of the crepe. Start folding the patishapta from one side with a spatula.
- Mouth watering patishapta is ready. Serve hot or cold.
