Pathiri / Rice Roti ~ Malabar Special

Today is day 5 of the blogging marathon. I am posting a recipe from my home state of Kerala. Pathiri/rice roti is mainly popular among the Muslims of Kerala especially to the north of Kerala. It is generally served with non-veg dishes. There are some more varieties of pathiri of which I'm not much familiar with. For many years. I did not have much idea of what Pathiri is. And I had thought it of as some thing non-veg since it was part of Muslim cuisine. And then much later, I saw the preparation in one of the cooker shows. After that I tasted it in a restaurant. The preparation as similar to the preparation of the outer cover for modakam.

I make it once in a while and I'm yet to get  it perfect circle while rolling. Though I need to improve in the looks department, I am able to get soft rotis. Probably, if I make it often, then I could improve myself. Here is how I make it

You need

• Rice flour - 1 cup
• Hot water - 1 cup
• Salt - 1/4 tspn
• Rice flour for dusting

 Method

 Take water in a vessel and add salt to it. Heat the water and bring it to rolling boil. Switch off the heat. Add the rice flour to it. Mix with a ladle so that the flour and water gets mixed well. Cover and keep it aside. When the dough is warm enough for you to handle with your hand, knead it to a soft dough. 

Pinch of lime sized balls. Roll it into thin rotis using rice flour to dust while rolling.

Heat a tawa. When it is medium hot, place the rotis. Keep flipping and make sure brown spots don't appear on the rotis. Usually pathiris are white in color. When you make thin rotis, the rotis will get cooked quickly. The flour is already half cooked when the dough is made using boiling water.

Serve hot pathiris with some spicy curry and I served with black chana masala.

 
Check out my Blogging Marathoners doing Group 3 BM#4 along with me

 

Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Pavani
Seven Days of Cakes:Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

 

Kal Dosai - A Soft And Silky Crepe With Rice And Black Lentil

KAL DOSAI

Kal dosais are so soft and silky that they can be folded like silk handkerchiefs. The white, oil- free dosais taste great with Kumbakonam Kadappa. My aunt used to serve the lilly white, soft kal dosais with pachai milagai tokku ( green chilly relish ) which is a deadly combination!


                                           



INGREDIENTS

Raw rice - 3 cups
Split black gram dal - 1 cup
Fenugreek seeds - 1/4 tsp
Salt - 1 1/2 tsp

METHOD

1. Stir the rice in a heated kadai until the rice is warm but not roasted.
2. Switch off flame and immediately add water and fenugreek seeds.
3. Let the rice soak for one hour in the same hot kadai.
4. When it is cooled , drain the rice and fenugreek seeds and grind to a smooth paste adding fresh water.
5. Mix in salt and store it in a covered vessel.
6. Soak split black gram dal in another vessel and cover with a lid.
7. Let the contents in both the vessels stand overnight.
8. Next morning grind the soaked split black gram dal until smooth and fluffy.
9. Thoroughly mix the rice batter and the dal batter together to make the dosai batter.

TO MAKE THE KAL DOSAIS

1. Heat a greased tava ( DOSAI KAL ) on medium flame.
2. Pour a ladle of batter and spread into a thin round dosai.
3. When holes start appearing on the dosai cover it with a lid.
4. Let  the dosai  cook in steam for two minutes.
5. Remove the lid and wait for few more seconds .
6. When the dosai is done it can be easily removed by using a spatula.It need not be flipped and cooked.

                                       



The dosais stay white because the black gram dal batter is not allowed to ferment . Secondly it is not roasted using oil. The steam cooking keeps it soft and pliable.

     

Enjoy the hot, soft and silky kal dosais with your favourite sambar, chutney or tokku.

Sending this to Srivalli's Breakfast Mela!

Lentil Dal

I like to make simple dal recipes whenever we eat vegetarian food. I like dal because it is simple yet very good tasting and a comfort food. It goes well with any kind of sides whether it's veg or non-veg. 

In India there are so many varieties of lentils that you can try and make new recipes out of eat lentil variety. In that case this is one of my experiments I can say. I made this dal with whole red lentils, I really love the taste and smell of the cooked lentils when compared to the toor dal. It has nice creamy texture to it when it's cooked.

Ingredients:

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1/2 cup of Whole Red Lentils

1 Onion chopped

1 Tomato chopped

2 Garlic pods crushed

1/4 inch Ginger grated or chopped

1 green Chili chopped

1 tsp Cumin seeds

1/2 tsp Turmeric powder

1/2 tsp red Chili powder

1 tsp Cumin powder

1/4 tsp Garam Masala powder

1/2 tsp Amchur powder or 1 tsp Lemon juice 

1 pinch Asafoetida

Salt to taste

1 tsp Oil

1/4 cup Cilantro chopped

Method:

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1. In pressure add the washed lentils, water, turmeric powder and pressure cook it for 2 whistles.

2. In a pan add oil and when it's hot add cumin seeds and asafoetida, when the cumin seeds turn slight brown add garlic and green chili and saute for few secs.

2. Now add onions and cook it until it turns translucent.

3. Now add tomatoes, salt, cumin powder, chili powder, garam masala powder and amchur powder and cook in medium low flame until the masala is cooked and the tomatoes are cooked and soft.

4. Now add the cooked lentils to it, mix well and bring to a boil, make sure that the consistancy of the dal should be little watery, else add sufficient water.

5. Off the flame and garnish with cilantro and serve hot with steamed rice or roti.