recipes to be cherished..
Mrs.Chitra's recipes
Paththiri
Ingredients:
Rice flour 2 cups
Grated coconut ½ cup for extracting coconut milk or you can use canned coconut milk.
Salt to taste
Heat up a saucepan and add the rice flour and fry it until an aroma is released. Remove the flour from the pan and set aside.
Squeeze milk from the grated coconut. Keep aside the thick first milk. Squeeze the second milk. Boil the second milk with salt. (About ½ a cup to make soft dough, when the rice flour is added to this) Add the rice flour to the milk and mix well. In case you need more liquid, you may add boiled water to make the dough. Cover the pan and let it rest for a few minutes. Now take it out and knead the dough well, while it is still hot. Keep this aside for 30 minutes.
Take the dough and divide this into small lemon size spheres. Roll it into thin circles like you make Chappathies. Use flour while rolling it, to prevent sticking to the surface. Heat up a non-stick pan or Dosa making pan, and place the Paththiri on it. No need to grease the pan. Turn the Paththiri after a minute and then again one more time. Small bubbles will pop up on it. When done take it out and apply thick coconut milk on either side. Continue till all the Paththiries are made.
Paththiries go well with Kuruma or any meat curries.
Varutha Paththiri – this is deep fried in oil. Naipaththiri is also deep fried.
Spicy Paththries- You can add spices to the dough and make Paththiries on a non stick pan, the same way as the above written recipe.
For the aboue Paththri recipe, you may either use rice flour (from store), or you may soak long grain rice, grind and make flour. You need to roast the flour, before making the dough.
Naippaththiri
Ingredients:
Parboiled rice 1 ½ cup
Long grain rice ½ cup
(Soak the parboiled and the long grain rice for 6 hours)
Grated coconut ½ cups
Fennel or Cumin seeds ½ teaspoon
Onion - You need one half of a medium onion
Salt to taste
Oil for deep frying
Method:
Grind all the above ingredients, adding as little water as possible, to a coarse consistency. Mix the dough very well, and keep aside for 30 minutes.
Divide the dough into small lemon size spheres.
In a heavy bottomed saucepan, pour enough oil to fry the Paththiries. Heat up the oil.
Apply a little bit of ghee or oil on a banana leaf or wax paper. Place the lemon size dough on it, and pat with your hand to a round shape. It should be ¼ inch thick. Deep fry each one, turning it once, to a light golden color. They will puff up when pressed with a slotted spoon, while frying.
NOTE: Instead of the round shape, you can pinch all around it with fingers and shape it as a star. Then fry it.