I had postponed making this favourite Malabar delicacy for a long time hoping to get Pathiri Chatti,a traditional shallow mud vessel in which we make pathiri,kuthappam, and many more Malabar delicacies, from home.It did not look like I could wait longer....So thought of personalising it a little bit to suit my conditions....a few changes,but the output remained the same....A very sad thing this time is that I'm not able to post all the step by step snaps...I dont know what I did while transferring all the snaps from the camera...I'm not able to locate the folder now!!Luckily I had eaten only a piece of it...so I have here for you the remaining Chattipathiri!!(So sorry pals,next time...shall be more careful!)
Malabar Muslims,as I have said elsewhere in some of my Malabar recipe posts,have had a classic culinary culture,very distinct and unique,much influenced by the Arab,Moghul and the local Kerala cuisine.The recipes are very exotic like stuffed 'AaduPorichathu',Goat roast where Goat is stuffed with marinated chicken, and that chicken stuffed with eggs!!(Isn't that really exotic?);
Stuffed mussels fry(Arikadukka),stuffed chickenfry
(Kozhi(Koyi)NirachuPorichathu),Barbecued Fish(Meen chuttathu),KozhipidiMeenpathiri,AdukkuPathiri,
Kozhicurry,Mutton curry,Beef chaps,Tharipayasam,
Alsa ,Unnakkayaetc etc
....of which some I have made an attempt to post....
and many remain!!
Chatti pathiri may perhaps be called the Malabar style layered cake!This can be a five layered or 10 layered or even 20 layered chattipathiri...depends on how big the occasion is !!This is a must for any big get together in a Mappila(Malabar Muslim) family and during special occasions like Ramzan. I am a Malabari who has grown seeing my mother and many of my 'ithathas' do these various recipes...I still remember those days.... during a 'Puyyapla thakkaaram(salkaaram)',a banquet for the newly married, my mother used to join the 'ithathas' in making all these delicacies...and they used to do the same for us wheneve we had a big get together...It was an amazing relationship that we had with our sweet muslim neighbours...Here is the recipe,which some of you had already asked me:
AllPurpose flour/maida-100g(for making 6 layers)
Sugar-5tbsp(Can adjust according to u'r preferences)
Grated coconut-3 tbsp
Cardamom powder-1 tsp
Mix the flour with water,oil and salt and knead into a dough like that of Chappathi,medium thick.Using a roller pin roll it out into paper-thin chapathies of uniform size(~8inches diameter) on a dusted flour board.Heat a griddle and cook the chappathies lightly on a tawa.You can vary the size of the chappathi depending on the size of the pathiri chatti or the vessel in which you are baking it.
Beat 3 eggs with sugar,1tbsp ghee, and cardamom.Heat a wok.Add 1 tbsp ghee,saute raisins,cashewnuts,poppy seeds and grated coconut until they change the colour slightly.Now add the beaten egg and scrambled the whole mixture. Keep it aside.
Beat the remaining eggs, sugar and cardamom and keep aside.
Take a non-stick baking tray, spread 1 tsp oil or ghee all around(spray the nonstick oil).Keep one chapathi as the first layer.Now dip the second chapathi in the egg mixture,coat well and place it on top.Arrange the scrambled egg mixture. Keep another chappathi on top.Make a new layer.Keep adding the egg-coating at each step and finally pour the remaining egg mixture over the sides and on the top. Garnish it with cashew nuts and raisins and bake in an oven for nearly 15 mintues or till the whole pathiri turns golden.Traditionally the baking is done in a sealed container with the coconut husk embers on top....Though a little bit of a process the delicacy is definitely worth the trouble...especially for all those with a sweet tooth!!
This shall be my entry for JFI-4 hosted by
Another similar Malabar pathiri is Adukku Pathiri...thought I'll share the recipe here,if anybody is interested....shall post the snaps ASAP.
Turmeric powder-a pinch
For the Rice Batter
Rice flour-4 dessert spoon
Sugar- 5 table spoon:
Ghee as required
Beat the eggs and sugar along with the rest of the ingredients and keep it aside.
Make the rice batter mixing rice flour, coconut milk, sugar, pinch of salt, cardamom. Grease a small vessel that can fit into your pressure cooker.Pour some water in the pressure cooker and keep the vessel int it.First pour 4-table spoon rice batter into the greased vessel and steam it till it is done.Now brush 1tsp ghee evenly on the cooked layer.Now pour 2table spoon egg batter and steam till it is cooked. Once the egg batter layer is cooked, pour again 4-table spoon rice batter and steam. You need not apply ghee on the egg batter. Apply ghee only on the rice batter layer. Repeat this until you finish both the batter.When all batter is over steam once again for 2-3 minutes.Now remove from fire. Allow it to cool, and remove from cooker.Cut it into desired shapes and serve as a snack. It will give beautiful layers of yellow and white once cut into shapes.