Saturday, 27 June 2009

Thenga Pathal (Rice pancakes with coconut)

Thengapathal or thengapathiri is very similar to Ottil pollichathu, but the difference is we add generous amount of freshly grated coconut in them. We dont mix the coconut in the batter; what we do is, pour a ladleful of batter in the hot pan, scatter the coconut and then pour some of the batter to cover up the coconut. This is one of the dishes that is very regular at home. It's so delicious and goes with almost every curries, like the malabar fish curry,Prawn and okra curry, malabar chicken curry etc....Well, I have it with sugar!.....But I think its very best combination is my mom's signature dish, Chemmeen Muringavaal curry (Prawn and drumstick in thick coconut curry). This can be had for breakfast or for dinner as well. I dont know if this dish is made in other places of Kannur, may be they make in different style. My mom in law, makes it in a different way. She mixes coconut along with the regular pathiri dough and make pathiris out of it, rather than making a batter. My husband had this kind of thengapathal for the first time when I prepared them and I made it to go with his favorite curry, Chemmeen Muringavaal and he absolutely loved it. Whenever I tell him it's thengapathal for dinner he just goes hmmmm with his eyes rolling..:).......

Ingredients:
2 cup Long grain rice (pachari)
1 1/2 cups cooked basmati rice
1/2 medium onion
3 cups water
250-300 g freshly grated coconut
salt as required
oil- as required

Preparation:
1.Soak rice in tap water for a minimum of 2 hours.
2.Grind it along with cooked rice,onion and water until very smooth and no grains of rice can be felt when you touch it.
3. Add enough salt and mix well. When u taste the batter, you must feel it a bit salty but again not too salty.
4. Heat a frying pan at medium high heat, add few dashes oil and pour 1 ladleful of batter (½ cups of batter) in the centre and just swirl the pan around to spread the batter all over thinly. This also can be done by pouring the batter in the centre and using the back of the ladle, spread the batter by moving the ladle over the batter in coil motion starting from the inside and gradually moving towards outside to spread the batter all around as we do in Dosa. It needs a bit of practice. I normally do the swirling way to spread the batter.
5. Sprinkle a generous amount of grated coconut on top (a handful) and pour just enough batter on top of the coconut to cover them up so that they dont fall of the batter when you flip them (around half a ladle of better).
6. COVER with a lid and cook until the batter changes colour or set. At this stage, using a spatula, flip over the thengapathal. If you find it breaking, and is difficult to flip, close the lid and wait for some more time until it sets even more and you can turn them easily. Cook the other side also in the same way until cooked. Keep turning a couple of time to ensure that it is fully cooked and you can see golden brown spots here and there. It takes around 4-6 minutes to cook one. I use 2 frying pans to cook these to finish them up soon.
7. Continue the same process with the rest of batter until all batter is used up. And store them in a hot-pot/casserole to retain the heat. Serve hot with its best combination Chemmeen muringavaal curry (Probably my next post)or even simple chicken curry or Malabar fish curry, prawn and okra curry, King prawn varattiyathu etc..

12 comments:

Seena said...

Can imagine the taste, Shabs! Want to be your guest.. :P

Anonymous said...

hmmm...despite being a kannurite i don't know of this dish!! must ask my mom..

btw, there's still one recipe that i am yet to see on any kerala cuisine-based blogs.. and that's kakkoroti..i don't what u call it in ur part of kannur (maybe kunjoroti)... the teeny-weeny orotti mixed with curry?

--fais

Nazish Rahman said...

looks nice n light!!!

seems to a dish from south india!!!

Shabs.. said...

Seena, always welcome,b my guest.

Fais, i know the stuff u r talking about. I love it too. But since my husband hates it, i never made it....But i will make it soon....dint have it in ages.We call it aanapathal..not elephant pathal (aana- 'na' as in vanakkam)...

Nazish, thx for stopping by....Looks nice,but i cant say its light cos it has coconut in it....But its super delicious.And its a south Indian dish too...

Parita said...

coconut pancakes look delicious, lovelzy click

Pavithra said...

Wow coconut pathal is looking so delicious and wish to have it...

Pooja said...

Aww my favourite pathiri Shabs! Looks so delicious. I learnt this from my mom's friend but she too adds coconut in the batter.Should try your version next!

Shabs.. said...

Pari,thnx..

pavithra,try it out, you will love it.

Pooja,thank u deary....

Smitha said...

First time I'm hearing of this dish.
Sounds good,

shama said...

hi shabs

u know KANNUPATHIL recipe?

Shabs.. said...

Shama, Im not sure of the name, I know kannu vecha pathiri, which is made of chappathi flour and folded in square,and then cooked in tawa Is that the one?...cud u pls explain how it looks?....may be the name is different than i know.
thx for stopping by...

shama said...

yes shab ur right, itz kannu vecha pathiri. i got it from shaheen's recipe.thanks

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