Semiya Chattipathiri
Soft, layered, and golden from the griddle — this semiya chattipathiri is the perfect vehicle for scooping up thick curries and gravies. The dough rests until pliable, then gets cooked until each layer separates.
Ingredientsfor 3 servings
- 400 g Semiya
- 2 nos Coconut — grind 2 coconuts with 1 cup water
- 8 nos Eggs
- 100 g Vanaspathi
- 8 nos Cardamom
- 1/2 tsp Karinjeerakam
- 500 g Sugar
- 1 nos Onion
- 4 tbsp Almonds and Raisins
- Salt, to taste
Preparation
Step 1
Mix the egg with sugar, coconut milk, salt and karinjeerakam.
Step 2
Boil it in a bottom thick vessel still it boils well stirring it continuously. Set aside.
Step 3
Roast semiya till it turns brown in color.
Step 4
Fry the sliced onion in oil. After they turn brown, add raisins and almond in it. Fry it and set aside.
Step 5
Place the semiya mixture and fried onion, raisins and almonds layer by layer in a bottom thick vessel.
Step 6
Cook it covered for 30 - 45 minutes on low heat.
Tip
Resting the dough is not optional — it relaxes the gluten and makes the dough easier to roll. At least 30 minutes, ideally longer.
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