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Thursday, March 31, 2011

Chatti Pathiri / Layered pancakes with Chicken masala and scrambled Egg filling


Congratulations Team India for the wonderful win today against Pakistan. Amazing cricket match and at last the result we were waiting for. Got to double today’s performance if they have to beat Srilanka in the finals. Wishing Team India all the luck for the final match !!!

I have heard about this chatti pathiri so many times, but I never tasted it before in my life. In many TV shows during ramzan time they will show how to make this. I will be thinking that this is impossible for me to make and the process looked complicated but when I saw this in Ria’s collection, I was like mesmerized and I never thought I would try this ever. Ria is a wonderful chef and nothing is hard for her :-). I think by now most of the food bloggers might know her very well.

When Magpie announced in the Kerala Kitchen March series about the challenge of trying this chatti pathiri, I thought of making it by hook or crook. The end result was thrilling. YYYYIIIIIIIPPPPPEEEE YAY I made it. At last it came out very well. The original recipe is  from the Ria’s blog. But I think I have missed the deadline and I am late for the March series of Kerala Kitchen.


Ingredients:
For the batter
  1. All purpose flour / Maida- 1 ½ cups
  2. Egg- 1no
  3. Salt- as required
  4. Water- to mix
For the minced chicken filling
  1. Minced Chicken- ¾ cup
  2. Turmeric powder- 1tsp
  3. Salt- as required
  4. Coriander powder- 2tsp
  5. Onions- 1no
  6. Ginger and Garlic paste- 1tbsp
  7. Green chillies- 2nos
  8. Red chilli powder- 2tsp
  9. Salt- as required
  10. Oil- 1tbsp
For the egg filling
  1. Eggs-3nos
  2. Onions- 1no
  3. Green chillies- 3nos
  4. Pepper powder- 2tsp
  5. Salt- as required
  6. Oil- 1tbsp
Coconut (grated)- 1cup
Water- as required



Method for the pan cakes:
  1. Mix maida, egg, salt and water in a bowl. It should be in the form of a thin dosa batter.
  2. Heat the dosa tawa, pour a ladle full of batter over it and make dosa / pancakes out of it. see that the dosas should have the same diameter as the pan or tin you will be layering.
  3. Do not flip, just cook on one side. Place them on a news paper so that they wont stick to each other.
Method for the meat filling:
  1. Cook the minced chicken along with coriander powder, turmeric powder, salt and little water till it is tender and all the water is absorbed.
  2. Heat oil in a kadai. Fry the chopped onions till golden brown and add the chopped green chillies and ginger and garlic paste. Saute for a while.
  3. In this add the cooked minced chicken, red chilli powder and salt. Mix well till everything is blended well.
Method for egg filling:
  1. Heat oil in a kadai and fry the chopped onions and chopped green chillies. When it is light brown in colour, break the eggs and add salt and pepper. Stir well and keep it aside.
Take the coconut milk from grated coconut and keep it aside.

Assembling:
  1. Take a medium sized cake tin or a sauce pan and smear the bottom with little oil or ghee.
  2. Dip the maida dosa in coconut milk and put it in the pan.Do not dip for more than 2-3 sec, as it will get soggy and might rip off.
  3. Sprinkle the chicken filling over it. Cover it with another coconut milk dipped dosa, sprinkle the scrambled egg filling over it. Repeat the process till the pancakes and the filling is finished.
  4. At last pour the remaining coconut milk over it. It may or may not cover the whole assembly of pan cakes.
  5. Put the sauce pan over low heat and cook till the milk is absorbed. If you are baking, preheat the oven to 180 degrees C and bake till all the coconut milk is absorbed. If the edges becomes dry without any coconut milk left, we need to switch of the flame or take it out of oven.
  6. When it is done flip on a serving plate and serve hot.

Note:
  1. For vegetarians instead of minced meat we can make the filling with vegetables.
  2. While putting the coconut milk dipped dosa on the filling we can add ghee or coconut oil.
  3. Cook well till all the coconut milk is absorbed.Till it looks dry.
  4. Make the pancakes about the same size or slightly larger than the sauce pan / cake tin. Do not use the tin / pan that is much larger than the pancakes, otherwise the layers wont stack as neatly.
  5. I made this in oven and it took 35 minutes for the pancakes to become dry.
I am sending this to Kerala Kitchen hosted by Magpie.




14 comments:

  1. Ayyo kandittu kothiyavunnu...perfect aayittundu...

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  2. Wow..... like reshmi.. enikkum kothiayi.. wonderful.. deeeeelish!
    ammaandbaby.blogspot.com/

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  3. Thank you so much Reshmi and Rachu..

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  4. looks so yummy, like an indian lasagna!

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  5. This look so delicious and you have made it so well.Wish I had joined you people in making this.

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  6. Wow! It looks yummy and delicious! Slurp!

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  7. Hi Zareena. I came across your blog through Kerala Kitchen. Chatti Pathiri has come out really well. Happy to follow you.

    Sneha

    http://inspirationalartofcooking.blogspot.com/

    ReplyDelete
  8. Thank you Padhu and R.
    A warm welcome to my small space Vidhya, Nandini, Sheba and Sneha..:)

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  9. Looks fantastic and yummy!

    http://treatntrick.blogspot.com

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  10. Wow, that looks incredible, Zareena!! I'm glad you took the challenge and it came out perfect! I kinda feel bad that I couldn't make that dish before the deadline..hmm, I'm sure gonna make it and blog about it. Soon, inshaAallah.

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  11. Lovely Chatti pathiri, Zareena! Egg and chicken is an interesting filling combination... you have a very nice blog.

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  12. 3 Studies SHOW How Coconut Oil Kills Belly Fat.

    This means that you literally get rid of fat by consuming Coconut Fat (including coconut milk, coconut cream and coconut oil).

    These 3 studies from large medicinal journals are sure to turn the traditional nutrition world upside down!

    ReplyDelete

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