Pathiri, a delicacy from the southern state of Kerala, is a flat bread made with rice flour. It is very popular in the Malabar region, especially among the Muslims. When we have guests, there is nothing more satisfying than serving Pathiri with some chicken or beef curry. My mother makes them very often, but during the month of Ramzan this is a must have for dinner.
This is a special dish from the Malabar region in Kerala made from rice and egg. You can have this with any curry of your choice. I would suggest it with mutton stew..
Soak Rice in water over night. Grind into smooth paste without or very little water.
Beat the eggs and mix it with rice batter.
Add salt to taste.
Heat oil in a pan, pour a spoon full of batter into the oil and deep fry until they puff up and turns golden brown on both sides.
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My first attempt at these intricate, humble Kerala Christmas delicacies. The first batch of this crisp crunchy snack does make for a pretty picture. This seemingly simple snack requires a certain amount of dexterity in releasing the batter from the mould. But it isn't difficult to make. They're made with an iron mould dipped into a crepe like batter made of rice, egg, milk, sugar, salt and then deep fried. The mould is to be treated before use. I applied some coconut oil and left it on my terrace. Inspite of following Mum's instructions, I had a few initial fiascos, like the batter getting stuck on the mould and some browning too much. But after adjusting the heat and balancing the mould, it was a breeze. I enjoyed a hot one with chocolate sauce. Next time i shall crush some over icecream.
APPAM is a popular South Indian food, specially in the states of Tamil Nadu and Kerala. They are also a staple in Sri Lanka commonly known as Hoppers. There are so many varieties of Appam; Vella Appam (Plain Appam), Egg Appam, Palappam, Neyyappam. The ones I make frequently are Vella Appam and Sweet Appam. There are many ways in preparing the batter too. I learnt this method from my mom and its how its prepared in most regions of Tamil Nadu though in Kerala the preparation method is different using coconut milk, grated coconut and rice (Am yet to try this method). The batter is very easy to prepare unlike Idly / Dosa Batter. There is no trick, it just needs to be ground to a smooth batter. And the appams are light and crisp at the edges with soft fluffy center. These are my absolute favourite.
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I used to have fish pathal bought from the bakeries in Malabar. But recently I had this in an iftar party, which was made by my friend's mom, after all homemade is homemade and it was very delicious and flavourful. Yes of course, its oily but you can have it once in a while.