Kinna Pathiri
Soft, layered, and golden from the griddle — this kinna pathiri is the perfect vehicle for scooping up thick curries and gravies. The dough rests until pliable, then gets cooked until each layer separates.
Ingredientsfor 4 servings
- 1 kg Rice — soaked in water for 1½ hrs, the one used for ghee rice
- 2 nos Eggs
- 1 nos Coconut
- 2 nos Cardamom (Elakka)
- Salt, to taste
- Ghee
Preparation
Step 1
Grind the rice in a mixer grinder to a smooth paste.
Step 2
Add eggs, thick coconut milk, powdered cardamoms and salt into the above paste and Stir everything together thoroughly.
Step 3
Place a steamer on flame.
Step 4
Pour a ladle of the above batter into a mould greased with ghee.
Step 5
Cover for about 3 v 4 minutes.
Step 6
Grease it with ghee again on its top and pour the batter.
Step 7
Repeat this process till all the batter is used up.
Step 8
Cover and steam it, till done.
Tip
Cook on medium-high heat, not scorching hot. You want the bread to puff and develop spots, not burn.
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