Sunday, October 24, 2010

Rotti pathiri

This is a thick version of pathiri which is very famous in Malabar region and finds a prominent place in Ramdan party. It is made with slightly roasted rice powder(pachari) mixed with shallots, crushed fennel seeds and coconut.

Slightly Roasted Rice powder -1cup
Crushed fennel (jeerakam) – 1tsp
Grated coconut – ½ cup
Coconut slices(thenga kothu) – 3-4tsp
Sliced shallots(small onion) – ¼ cup
Salt to taste
Water - 1cup+5-8tsp
Oil - 5-6tsp

How to prepare
=►Boil one cup of water & salt in a wide pan.
=►When it boils add 1cup of rice powder little by little and keep on stiring. Mix it well and switch off the flame.
=►Next add crushed fennel, grated coconut, sliced shallots, 2tsp of oil and coconut slices.
=►Mix it well and cover it with a lid. Leave it for 8-10min.

=►Once the dough is slightly cool ,take it on flat surface and knead it well like chapathi dough.
=►Divide the dough into small balls (like chapathi dough balls).
=►Put little bit oil in your hand, place the dough balls and press it nicely.
=►Press it untill it get the shape of small bangle and the thickness should be 1-1 1/2 inch.
=►Heat 2tsp of oil in a skillet, fry it untill light brown color appear on both sides.
=►Rotti pathiri is ready. This goes with any non-veg curry or sweet coconutmilk.

Note- You can put dough on a bangle or any round shape material to get a good shaped rotti pathiri.