As you get to the northern part of Kerala, you will come across various pathiris. Pathiris are basically a flat bread. Some are made with rice flour some with All-purpose flour and the other with wheat flour. It can be plain, stuffed, steamed, fried or cooked on a tawa. The names you hear for the pathiris are very interesting. The names can be confusing too. The pathiri that you know by a name in one region will be an entirely different thing in another region.
Entering the second phase of the Blogging Marathon, conducted by Srivalli of Spice your life . I am joining in for the Picnic Hamper theme. I have chosen erachi pathiri. This is a stuffed pathiri. This pathiri is steamed rice cake with layers of filling. As this version of the pathiri is called erachi pathiri in my part of Kerala, I am sure it will be known by other names elsewhere in Kerala.
The pathiri is a complete meal in itself. It is hassle free to pack and transport. Can be served on a paper nakin at the picnic. This is a good addition to any picnic basket.
For the beef masala
- Beef– 250 gm
- Onion -1 large (diced)
- Ginger garlic paste – 1 tsp
- Tomato – 1
- Green chillies – 2 or 3 crushed
- Chilli Powder – 1 tsp
- Turmeric Powder – ¼ tsp
- Coriander Powder – ½ tsp
- Garam Masala – ¼ tsp
- Salt – 1 tsp
- Coriander leaves – a handful
- Curry leaves – 1 sprig
- Coconut Oil – 1 tbsp.
For the Pathiri
- Basmati rice / Jeerakasala rice – 1 cup (uncooked, washed and soaked for 3-4 hrs)
- Coconut milk – ½ cup
- Egg – 1
- Salt – ¼ tsp
- Small onion – 2
- Fennel seed – ¼ tsp
For the beef masala
- Pressure cook the beef with the salt and turmeric for 4 whistles. The beef must be soft.
- In a food processor, pulse the beef a couple of times to make shreds of it.
- In a pan, heat the oil and sauté the onions till it becomes a light brown colour.
- Add the ginger garlic paste and the crushed green chillies to the pan and cook it off till the raw smell goes away ( 2-3 min)
- Now add the tomato and cook it will the oil can be seen at the sides (5 min approx.)
- Put all the powders and let it cook for another 2 min
- Add the beef to this and let it cook on a low heat for 10 min. If there is stock in the cooker that you cooked the beef, add a couple of tbsp. of that to the pan
- Lastly, taste test it and add the chopped coriander leaves and curry leaves.
- Let it cool
- Grind the rice with the coconut milk. If the mentioned quantity is not enough add maybe a ¼ cup of water. The batter you get should be like crepe batter. Grind till smooth.
- Crush the small onions and fennel seeds together and stir it into the batter
- Beat the egg into the batter
- Take a idli steamer and a cake tin or any circular dish that will fit in the steaming section of the steamer.
- Fill the steamer with water and put it on the stove and let the steam build up
- Grease the cake tin liberally with ghee.
- Pour a small layer of the batter in the cake tin and place it in the steamer (for a 6” tin 2 medium sized ladle is good enough)
- Bring the flame to a medium low and steam for 5 min
- Open the steamer and add the masala on top of the first layer of the pathiri
- Ladle some more batter to cover masala (2 ladles for 6” tin)
- Steam for 5 min
- Continue till the pan is ¾ full
- The last layer should be the batter
- After the last layer is added, reduce the flame to low and let the pathiri steam for 10 min
A sweet version of this can be made by making a filling of coconut, sugar sautéed in ghee and flavoured with cardamom.