Patishapta pithas are prepared mostly with cream stuffing inside. This particular pitha is a variation, where mixed vegetables have been used as stuffing to bring about a change. This dish is a winning recipe.
Ingredients for batter --
Ingredients for stuffing --
Method:
Heat the milk with sugar and keep on stirring until it reduces to ½ liter. In a separate pan pour ghee, add all the grated vegetables one after another and shallow fry them for three minutes. Now add the reduced milk to it and stir continuously until it turns into a thick halwa. This will go as stuffing inside the pithas.
In a bowl, mix the rice-powder, flour, salt, and a little water to make a batter. Heat the frying pan and grease a little oil on the surface. Now take a small amount of batter at a time and spread on its hot surface in round shapes. (these will look like a South-Indian dhosa or Mexican tortilla). Take two spoonfuls of stuffing, place on one side of the pitha, and roll into a cylindrical shape. Arrange in a plate and prepare to serve.
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