Rawrice – 2cups

coconut – 1 cup

shallots – 3-4

fennel seeds – 1 tbsp

cooked rice – 1/2 cup

Soak the raw rice for 3-4 hrs. And grind all the rest of ingredients finely. The mix should be watery. But not so running. Pour into a nonstick cookware and close it. These pancakes cook really quickly. I make them a bit thick so that i have to make only 4-5 of them!!

Accompany them with chicken or any other non veg curry.. yummmm..

Gothamb Pathiti (Wheat Roti) is one of the specialities of Malabar side in Kerala. Most of the muslims from calicut especially kuttichira and thekkepuram cant imagine a dinner without this! LOL! This is also made for breakfasts. Gothamb Pathiri is also known as Kannuvecha Pathiri or madakki chapathi.

There are 2 -3 folds in this deep fried roti and this is my next entry for Roti Mela.

This is what you’ll need.

• Atta for dough
• Salt to taste
• water to knead
• oil for frying.

This is how u make it.

• Knead aata as usual.Make medium size ball and make a large chapathi. Apply oil lightly on it.
• Then fold the 2 sides to the centre. Apply oil lightly on top.
• Again fold the other 2 sides to make a square and apply oil on top .Now fold again from each corner to form another small square.

• Turn to the other side and roll again till its thin.. not so thin…
• Deep fry the pathiri.

Neriya Pathiri or rice aata roti is one of the Malabari specialities.. this is my next entry for the Roti Mela

This is a very common and popular type of roti in Kerala apart from the Gotham Pathiri.. (do check my next post for that recipe!)

This is how you make it..

• 1 cup rice flour roasted
• 1cup water
• 1/4 tsp coconut oil
• salt to taste

Boil the water with coconut oil and salt in a large vessel.

When it is boiled add the rice flour. Keep on adding small amounts

Let the water boil for 1 minute

After that mix the water and the flour.

Turn off the stove and close the vessel for sometime.

When it is half cooled knead the flour.

Make small balls and roll into rotis with a Pathiri press.

Here is a pic of the pathiri press!

Heat up a tava or a griddle. When its hot place a pathiri on it. After sometime turn it to the other side.. You can see small bubbles coming out. Turn it to the other side once more. Also keep on pressing with a flat spoon.

Today i made egg curry with coconut to accompany it.

my picky eater son loves paratas only because i give him ketchup and dahi to eat with it! LOL!! so i try out varites of paratas so that he’ll eat some veggies!!

i was thinkin gto make palak parata today but then i thought i’ll make lauki.. may be in few days i’ll make palak roti or parata..

this is what u’ll need for the parata…

1 1/2 cups of grated lauki
2 cups aata
1/2 tsp jeera
1 tsp ajwaaii
2 tbsp oil
1 tsp red chilli pwdr
1/2 tsp turmeric pwdr
salt to taste

First squeeze out all the water from Lauki.

Heat oil in a kadai or pan and add jeera.

when the jeera is done add the chilli and turmeric powder.

Just when the masalas is a little brown add the lauki and cook for 2-3 mts.

when its cool mix the lauki to aata,ajwaaii, salt and knead to a dough.

roll out as normal rotis and cook on a tawa?

this is my first entry for the Roti Mela & Vegetable of the Week – Bottle Gourd!