Preparation Time : 30 minutes
Cooking Time : 40 minutes
Serving : 10 members
Description
Chemeen adukku patheri . An authentic malabar meal in itself dish that I tasted at my hubby’s niece alfinas home in Cochin . Just loved it and did ask her for the recipe . She explained about how it is done but the exact measurement for the rice batter was not told . So just had to think and drool about the dish in my mind for nearly 3 long years . As I mentioned before I am a real die – hard fan and a religious follower of a food blog ” notes from a Mallu kitchen ” run by Reshma Nooh of Cochin . I was super excited to see her post the recipe of this unpredictable dish with artistic combinations of staple ingredients put together using a new technique . with no delay tried it then and there . Guess what ??? It tasted so yum .. Actually much better than what I had at alfinas place . The rice batter layer was so soft and moist with the prawn roast in between was to die for .thank you Reshma Nooh for sharing this easy to follow yummy recipe . I made this during Iftar time . It looked plain on the outside but take a bite and the prawn stuffing oozes out a delicious surprise . A perfect make – ahead dish when entertaining at home to dazzle your guests .
Ingredients for filling
Ingredients | Quantity |
|---|---|
Button onions chopped | 1 cup |
| Ginger garlic paste | 1 teaspoon |
| Green chillies(chopped finely) | 8 |
| Tomato (chopped fine) | 1/2 |
| Turmeric powder | 1/2 teaspoon |
| Chilli powder | 1 to 2 teaspoon |
| Fennel seeds powdered | 1 teaspoon |
| Soya sauce | 1/4 teaspoon (secret ingredient!!) |
| Salt | taste |
| Curry leaves(chopped) | a stalk |
| Coconut oil | as needed to saute |
Method for filling
- Cook 250 gm shelled and deveined prawns in 1 cup water, a pinch of turmeric and a pinch of salt. Drain.
- Saute the above items without it turning dry . Add prawns last. Stirfy till u get a nice thick roast. Keep aside.
- Soak 1 cup raw rice ( pachari) in water for 1-2 hours.drain and use to make batter.
Ingredients to Grind together
Ingredients | Quantity |
|---|---|
| Raw rice (pacharisi) | 1 cup (Soaked in water for one hour , drain and use to grind ) |
| Coconut milk | 3 cups |
| Egg | 1 |
| Salt | 1 teaspoon |
| Cooked rice | 1 tablespoon (optional,makes pathiri softer) |
| Soda bicarb | 1/2 teaspoon |
- Grind all the ingredients together except for soda bicarbonate for approximately 15 minutes . Strain and add soda bicarbonate and set aside.
How to proceed
- Take a steamer, fill with water and keep to boil. Take a deep dish which will fit inside the steamer, accomodate the pathiri and filling too..
- Grease well with some ghee/ coconut oil, pour 1/2 of the batter, and steam.After 5 minutes , turn heat to low, and open steamer. Do not take the dish out of the steamer.
- Put the prawn filling and spread out as a thin layer. Pour one more tbsp of the batter on top of this and steam on high again.
- Open again after 5 minutes of steaming. Pour the remaining batter onto this, Steam again till it is well set (10 mins).
- Remove from steamer and leave to cool. Invert this dish onto a plate,Cut into pieces and serve while warm.
Tips
- This pathiri can also be made without prawn filling. Just pour 1tsp ghee in between layers each tie, steam and invert onto a plate.
- Cut into diamond shapes, serve hot with mutton or beef or chicken gravy. This is what I make for dinner on some days. Adukkupathiri + beef curry.
- If you have any chicken curry left over,take the chicken pieces, de bone them, put them back in the curry and stirfry till all the water has dried up, and voila! you get a lovely chicken filling for making chicken adukkupathiri.
