Food, festival and culture these three are inter- related and strongly tied together. May there are lots of varieties according to states and cultures, but this bonding are same through India.
Durga puja and Diwali are just finished, but festival is still there. Smell and feeling of winter brings joy for us – lots of carnivals, traveling without tiredness and definitely with enjoyment of varieties of foods.
Patisapta is one of the traditional dishes of Bengal in winter. It is basically mixture of rice flour and wheat flour and more or similar to pancake.
Rice flour, coconut, mawa and date Jaggery(mainly found in eastern India, known as Khejur Gur ) are the basic ingredients of Patisapta, Pitha, Dudh Puli, Vada pitha, Labbanga latika etc.
The last three days of “Pous Month“(most probably according to western calendar it falls just middle of January every ) Bengalis celebrate the festival of “Pous Sankranti” making all these food items . It is a symbol and significance of festival of harvest, welcome to longer days and worship of The Sun.
Whatever the story behind it, we should concern about the taste , right? No doubt it is very tasty and yummmy and unique of it’s nature…..,…
· Flour -1cup
· Rice flour-2 tbsp. (Heaped)
· Semolina- 1/2 cup
· Sugar powder-2 tsp.
· Milk-as per requirement
· Homemade Mawa-1 and 1/2 cup
· Dry grated coconut -(if fresh is available, definitely fresh always preferred)
· Jaggery or sugar -1/4cup (approx.)
· green cardamom-1/2tsp
· Nutmeg powder -1/4 tsp.
· Ghee -1 tsp.
· To make batter in a mixing bowl mix all dry ingredients and mix well. Then pour milk slowly and mix to make the batter.
· The batter will neither be thick nor very tiny.Rest the batter for 1/2 an hour to set because semolina will little puff and will make the batter little thick.
· To make stuffing ,heat ghee in a kadai, add coconut and saute for a minute, add sugar or jaggery according to your taste bud ,then mix well .
· Next add 2 tsp.of milk and mawa in it. Mix it well and cook for 8-10 minutes.It will be thick then. It is ready now. Cool for 10 minutes.
· (Thick is preferred for patisapta, otherwise it may problematic when do stuff in flatten batter.)
· Now take a flat non stick pan, heat and greese it with oil.
· Pour one scoop of batter, then spread and flatten it, after 5-6 seconds stuff the prepared mawa-coconut filling in the middle of batter.
· During 1 minute batter will be settled and rawness will go away, then fold it from two sides, cook for another 10-12 seconds. Remove from heat with spatula .
· Ready to serve now. If you want sprinkle fresh jugery on top of it and serve.