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Sweet crepe (patishapta)

Sweet crepe (patishapta)


Rice : 1cup
Buckwheat : 1/4cup
Dry dates : 3-5pieces finely chopped
Salt : 1 pinch
Milk : 1/2 cup
Grated coconut : 1/4 cup
Jaggery : 100 gm
Ghee/oil : 1 tbsp


Soak the rice and dates in water for 2 hrs .Grind it into a coarse paste try not to add more water but substitute with milk while grinding.Make a pourable batter by adding milk.In a separate bowl mix the grated coconut and jaggery evenly .To make it tastier you can add Khowa or solidified milk to the mixture.

Now take a skillet add a little oil and warm it pour some of the batter on the skillat and spread it out. Cook it for 2 mins until golden brown flip it cook the other side add some of the coconut mixture on one edge so that you can roll it. Spread some ghee on it. Best when consumed warm.

Stuffed Moong dal pancake / roll

Stuffed Moong dal pancake / roll


Moong dal/split green gram - 2 cup
Hing/aesofoetida - 1 pinch
Ginger finely chopped
Finely chopped green chillies
Finely chopped coriander leaves
Oil - 2/3 tbsp
Cottage cheese finely grated
Radish finely grated
Some finely chopped vegetables (veggies) like capscicum carrot


Soak the dal / pulse in for 2 hrs in water and make a paste of it add the chillies and ginger and radish while grinding.Add the coriander salt and aesofoetida to the paste and mix.The batter should be as free flowing as you would for any pancake recipe.

Brush a large griddle with oil and heat over medium-low heat. Pour some of the batter and spread it out and cook until bubbly on top and golden on the bottom, about 2 minutes. Flip and cook until golden on the bottom, about 2 more minutes. Now take some grated cottage cheese and mix together with the freshly chopped vegies or some leftover cooked veggies make a fine layer on one side of the pancake and roll it.

Suggestion(oil-free cooking)

If you do not desire to use too much oil heat your iron skillet add oil when it smokes rub it off with kitchen towel sprinkle water and again spread out some oil and rub it off it would become non stick and definitely adds more flavor to the food then the nonstick ionized ones.And you can keep on cooking and just keep on rubbing the oil soaked towel on the skillet and get a oil free pancakes.

Aloo paratha (Spiced Indian Stuffed Potato Flatbread)


For The Dough
2 cup rice flour
1/4 cups buckwheat flour (kuttu ke atta)
2 tbsp melted ghee/groundnut oil
Salt to taste

For The Stuffing
2 cups boiled, peeled and mashed potatoes
2 tsp mustard oil
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tbsp finely chopped green chillies
1 tbsp finely chopped ginger
Salt to taste
1/2 tsp chilli powder
2 tsp dried mango powder (amchur)
Finely chopped coriander leaves

Other Ingredients
Rice flour for rolling
Ghee for cooking and greasing


For the stuffing
1.    Heat the oil and add the cumin seeds
2.    When the seeds crackle, add the ginger and sauté on a medium flame for 1 to 2 minutes
3.    Add the green chillies, onions mix well and sauté on a medium flame for 1 minute.

4.    Add the potatoes, salt, chilli powder, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

5.    Off the flame and add the coriander leaves,mix well and keep aside.

For the dough
1.    Take some water warm it and add a little of the rice flour stir it continuously to make a sticky paste

2.    After some time add the rest flour mix it roughly and leave aside

3.    Start making a smooth dough after some time by kneading it and make sure it's not too sticky!

The final part (stuffing and cooking)
1.    Divide the dough into equal portions and with the help of the thumb press and try to make a nice deep bowl shaped mould

2.    Place a little stuffing in its center (don't put a lot like in wheat ones otherwise it will blast)

3.    Bring together all the sides in its center and seal tightly.
4.    Roll into a circle of (4”) diameter circle with a little flour with the help of the palm pressing on a board
5.    Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.

6.    Repeat with the remaining dough and stuffing to make more parathas.

7.  Serve immediately with fresh curds(optional but tastes great J).