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Patishapta Pitha (Stuffed Rice Crepe)

Name: Patishapta Pitha (Stuffed Rice Crepe)
Total time: 50 min
Yield: 6
Ingredients: 100 g Rice flour; 50 g All-purpose flour; 300 ml Milk, for the batter; 150 g Fresh grated coconut, for the filling; 100 g Sugar, plus a little for the batter; 2 tbsp Clarified butter, for greasing the pan; 2 pc Cardamom, ground

50 min Medium 6 servings

Serves 6 · Total 50 min · Prep 25 min · Cook 25 min

Updated on 20 October 2026

Photo: Mohammed Tawsif Salam / CC BY-SA 4.0

A thin crepe of rice flour and all-purpose flour batter, filled with sweetened coconut or thickened milk (kheer) and rolled into a neat cylinder. A winter favourite made for Poush Sankranti and family gatherings, closer to a dessert crepe than a bread.

Quick answer: 50 min in total · serves 6 · main ingredients: Rice flour, All-purpose flour, Milk, Fresh grated coconut · amounts in metric and US

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Ingredients

Metric US

100 g 0.8 cup Rice flour
50 g 0.4 cup All-purpose flour
300 ml 1.25 cup Milk, for the batter
150 g 1.5 cup Fresh grated coconut, for the filling
100 g 0.5 cup Sugar, plus a little for the batter
2 tbsp 2 tbsp Clarified butter, for greasing the pan
2 pc 2 pc Cardamom, ground (Optional)

Steps

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Cook the grated coconut with sugar and cardamom in a pan on low heat until it thickens into a sticky filling; cool.
⏱ Making the filling · 10 min
Whisk the rice flour, all-purpose flour, milk, a little sugar and water into a thin, smooth, lump-free batter.
Let the batter rest for 10 minutes so the flours hydrate fully before cooking.
⏱ Resting the batter · 10 min
Grease a flat non-stick pan lightly with ghee; pour a thin layer of batter and spread it into a round crepe.
Cook on medium heat until the edges lift and the underside turns set, then place a line of filling across one side.
⏱ Cooking the crepe · 2 min
Fold or roll the crepe over the filling into a neat cylinder while still in the pan; cook for 1 more minute, then lift out.
⏱ Finishing the roll · 1 min

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Frequently asked questions

How long does Patishapta Pitha (Stuffed Rice Crepe) take?

50 minutes in total: about 25 minutes of prep and 25 minutes of cooking.

Is Patishapta Pitha (Stuffed Rice Crepe) hard to make?

Degchi rates it medium. The method has 6 steps, and 4 of them have a timer you can start on this page.

How many people does Patishapta Pitha (Stuffed Rice Crepe) serve?

This recipe serves 6. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Patishapta Pitha (Stuffed Rice Crepe) halal, vegetarian or eggless?

It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Patishapta Pitha (Stuffed Rice Crepe)?

Fresh items you will probably need to buy: milk, clarified butter. Lentils, grains and other dry goods: rice flour, all-purpose flour, fresh grated coconut, sugar.

Any tips for making Patishapta Pitha (Stuffed Rice Crepe)?

Keep the batter thin, closer to a crepe batter than a pancake batter — a thick batter makes patishapta tough to roll. Keep the filling thick and not wet. A runny filling seeps out and tears the crepe as you roll it. Let it cool first, and use about 2 tablespoons per crepe laid in a line across the centre.