Atti Pathiri, another malabar delicacy. I heard about this dish from my friends and they have given the recipe and tried. We liked it. So here is recipe for you all to try.
For the Masala
- Prawns 250gm, cleaned and deveined
- Onion 2 big, finely chopped
- Ginger Paste 1 tsp
- Garlic Paste 1 tsp
- Green Chili 3 or 4 numbres, finely chopped
- Curry Leaves few
- Turmeric Powder 1/4 tsp
- Chilli Powder 1 tsp
- Fennel Seed Powder 1/2 tsp
- Garam Masala Powder 1/4 tsp
- Coconut 3/4 cup, grated
For the batter
- Kaima / Jeerakashala Rice 2 cup
- Cooked Rice 3 tbsp
- Coconut Milk 1 cup, thick one
- Shallots 10 to 12 nos
- Cumin Seeds / Fennel Seeds 2 tsp
Will make prawn masala now. Take medium size pan or tawa, keep it on the medium flame and add oil. Once the oil is hot saute chopped onion for 1 minute. Now add green chili and saute for few seconds. Add ginger garlic paste and saute for 2 to 3 minutes on medium low flame. Add curry leaves now and saute well. Add turmeric powder, chili powder, fennel seed powder and garam masala powder, saute well until raw smell goes away. Now add cleaned prawns, salt and combine everything well and cover and cook for sometime. Open and keep it for sometime to cool the mix. Once its cool down a bit put it in a blender jar and crush it not to a smooth paste, just need to pulse it for 2 -3 times.
Heat a pan on medium flame and add little oil and saute grated coconut for 2 to 3 minutes. Add crushed prawn masala into this and saute well until the masala gets dry. Keep it aside to cool.
Rinse kaima rice / jeerakashala rice with water. Soak the rice for 2 hours. Grind the soaked rice with cooked rice, shallots, cumin seeds/fennel seeds and coconut milk. Batter should be in dropping consistency thicker than idli batter.
Now take a steamer put water and keep the casting and heat it on medium flame. Take a plate or bowl which you are using and grease it with oil. Now keep this in the steamer. Pour 1 1/2 paddle of batter in plate or bowl. Cover and cook for 4 to 5 minutes. Now spread some oil and prawn masala. Pour 1 1/2 laddle rice batter to cover the masala and let it cook for 4 to 5 minutes. Now repeat the process until the batter and masala gets over. Please keep more rice batter to pour on last layer so that it will cover completely, unfortunately i got less batter for last layer so couldn't cover properly, when you make please do accordingly. Once you complete the last layer cover and cook the pathiri for 12 to 15 minutes on medium flame. Once its ready let it cool for 20 minutes before transferring to a plate. Cut like cake slices and serve warm. Masala filling you can change can be chicken or fish or meat. Enjoy cooking..