This Week for Blog Hop Wednesday, i m paired with Vidhya of Sugar N Spice. She has a Good collection of Kerala Special Recipes. I tried her Pathiri and Sukhiyan, came out very well. Bookmarked her Erisseri too, but due to time constraint, i couldn't make it.
Pathiri is a Pancake made out of Rice Flour. A Very Popular Dish in Kerala. Crushed Rice is made into dough and baked on pans. After preparations they are soaked in Coconut Milk to enhance their flavour (info source : Wiki)
Ingredients :(i used small Katori)
1 cup Rice Flour
2 Cups Water
a pinch of chilli powder
Salt to taste
- Dry Roast the Rice powder. It should feel warm when touched.
- Heat water in a pan, Add chilli powder and salt.
- When the water starts boiling, Keep the flame low and add the roasted rice flour.Give it a quick stir and switch off the flame and keep the pan closed.
- When it is warm enough to touch, knead it well to make a soft dough.
- Divide the dough into equal balls.
- Place a ball on a flat surface and Patt them to make small discs/pathiri, Repeat the same for the rest of the dough.
- Heat a Non-stick Tawa, cook each pathiri on both sides and Serve Hot with your Favourite Curry.
This is another Popular Tea Time Snack in Kerala. Moong Dal Cooked in Jaggery, coated with maida batter and Deep fried. I have replaced a part of maida with Wheat flour. The taste was awesome.
Ingredients (i used small Katori)
1 Cup Moong Dal
1 Cup Powdered Jaggery (Loosely filled)
2 Pods of Cardamom, Crushed
3 tbsp Maida
3 tbsp Wheat flour
2 tbsp Ghee/Clarified Butter
turmeric a pinch
Salt to taste
little water to make a thick batter
Oil for frying
- Pressure Cook Moong Dal with just enough water to soak the Dal for 3-4 whistles,
- Once the Dal is done, Melt jaggery in a non-stick pan, strain and remove impurities.
- Take the strained jaggery to flame again, when it becomes a little thick, add the cooked moong dal and mix well.
- When the mixture starts thickening, add ghee little by little.
- When the mixture comes together and leaves the sides, put off the flame.
- Cool the Mixture. Divide into equal balls. I got about a dozen.
- Mix maida and Wheat flour, add little water and make a thick batter, Consistency must be in-between Idly and Dosa Batter.
- Heat Oil in pan, Dip Each moongdal-jaggery ball into the batter and Deep fry them in Oil.
- Keep the flame low, this ensures even cooking.