Kinna Pathiri

Pathiri  is a normal Malabar breakfast recipe using rice flour (rice flour pancake). Kinna pathiri one of the popular dish among that variety.There are lots of variety pathiri’s  originated from Malabar kitchens like ChattiPathiri , Irachi Pathiri, Fish Pathiri, Adukku Pathiri, etc.  Each of them are delicious too. Especially its prepared on Ifthar (rooz )  times. U can prepare kinna pathiri with chicken filling, fish filling, any other meat filling or as a plain also.
Ingredients:
  1. Basmati rice-  1 cup
  2. Thick coconut milk – 1 ½ cup
  3. Salt- to taste
  4.  Soak Basmati rice in water for 5 hours.
  5. Grind the rice with enough thick coconut milk to grind in  to a smooth paste.
  6. Mix it with the remaining milk and salt.
For the Chicken Filling:
  1. Chicken –  150 gm
  2. Oil-1 tbsp
  3. Onion-1 nos
  4. Ginger garlic paste-1 tbsp
  5. Green chilly finely chopped- 1
  6. Curry leaves- 2 spring
  7. Turmeric powder- ½ tsp
  8. Chilly powder- ½ tsp
  9. Coriander powder- 1tsp
  10. Garam masala powder- ½ tsp
  11. Salt-to taste
  12. Coriander leaves chopped- 1 tbsp
  • Cook chicken pieces with little salt and pepper powder.
  • When it is done remove it s bone and mince the chicken pieces.
  • Heat oil in a pan; sauté onions until transparent,.
  • Add green chilly, ginger and garlic paste.
  • Sauté until raw smell goes off.
  • Add all the powders and mix well.
  • Add minced chicken and sauté for a minute.
  • Add chopped coriander leaves and switch off the flame.
Other Ingredients:
  1. Carrot thinly chopped- 2 tbsp
  2. Coriander leaves thinly chopped-2  tbsp
Preparation of Kinna Pathiri :
  • Grease flat bottom steam vessel (steel plate) with oil or ghee.
  • Pour half of the rice batter in it and steam cooks for 5 minutes.
  • Open the lid and spread the chicken filling on top evenly.
  • Above that slowly Pour the remaining batter.
  • After steam cooking 2 minutes open the lid and spread the chopped coriander leaves and carrots on top.
  • Steam cooks it for another 15-20 minutes until done.
  • Remold after cools down; cut in to pieces and enjoy the great taste J J !!
Kinna Pathiri Kinna Pathiri Reviewed by Fejna Em on 04:38 Rating: 5
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