is my first guest host for the SNC event by Divya from http://www.youtoocancook.net/ .I feel
so happy to host on behalf of the south team. We’ve decided to give the
challenge for the north team to cook a delicious tiffin recipe from the
interior parts of kerela. I’ve selected Aripathri, a naadan (typical)dish
from Malabar coast. Usually muslims live
there prepare this dish for special occasions and for their Ramadan fasting.
The best combination of this Aripathri is with beef curry. In kerela cusine
this recipe gets an important place.
is made of rice flour and in Venezuela people make
as Arepas with corn flour and stuff
something inside the arepas like sandwich.
suggested here Aripathri with kerela pattani koottu(peas curry) and choppu
chammandhi(coconut red chutney).They make an amazing combination. When I
prepared it for the first time believe it or not my kids enjoyed it a lot. I’ve
made three batches first for my kids second for my cousins and third for my
kids again for their breakfast……………….They want even more………
If you wish you can make both pattani kootu and choppu chammandhi or any one of them to combine with Aripathri.
Rice flour-1 cup
Salt to taste
1. In a pan heat 11/2 cup water and salt to boil add rice flour and stir continuously without making any lumps.(use whisk to stir)Cook for about 2 minutes or until it rolls like a ball.(not too hard remove from fire when it slightly rolls out because the rice flour absorbs water quickly).
Cool for some time and take out a lemon sized ball and roll them with rice flour, roll round by hands or with
rolling pin.(the dough will be so soft ,handle gently not like atta dough).Cut
round with a cutter to make a perfect shape.
Heat Tawa in medium heat and place Aripathri
on it. Do it for 2 minutes and flip(do not touch before it is done on one
The pathri will puff up when it is done.Now
apply ¼ tsp oil on it and press them gently and flip then apply ¼ oil on
otherside and press them to puff up.
Do not crisp the pathris. Take out when they
are white in color.
It will need 4-6 minutes to cook a perfect
the Tawa every time after taking
each Aripathri. It will help to have a white Aripathri till the last one.
Eat them when they are hot. Can heat them
again in Tawa When you use.
Whisk the dough
Roll the dough
Cut into perfect round
Peas curry(Kerela pattani koottu)
Dry peas-1 cup
Ginger-garlic paste-1 tsp
Red chilly powder-2 tsp
Garam masala powder-1/2 tsp
Thick Coconut milk-1/2 cup
Mustard seeds-1/2 tsp
Split urad dal-1/4 tsp
Cumin seeds-1/2 tsp
Salt to taste
Cooked and mashed peas curry
Soak peas overnight and the next day
put them in a pressure cooker add red chilly powder 1 tsp, Garam masala ¼ tsp
salt to taste and cook for 3-4 whistles until the peas cooks well to mash.
Heat a pan with oil
add mustard seeds when splutter add split urad dal and cumin seeds when it turns
slightly brown add in chopped onion sauté well then add ginger-garlic paste and
tomatoes sauté till it cooks and mashes well(can add some salt to cook tomatoes
quickly).add the remaining redchilly
powder and garam masala sauté well.
Now add in the boiled
Peas masala into the pan cook for a while and mash it with the potato masher or
When it combines well
add coconut milk cook for 2 more minutes and remove from fire. Sprinkle
coriander leaves and serve hot with Aripathri.
Choppu chammandhi(coconut chutney)
Fresh Coconut grated-1/2 cup
Dry red chillies-3(can add more if you need it more spicy)
Garlic-2 small pieces
Tamarind-a tiny piece (optional)
Salt to taste
Grind all together and do
tempering with oil, mustard seeds, a pinch of asafoetida and curry leaves.