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Tuesday 1 April 2014


Aripathri  with  kerela  pattani  koottu  and  choppu  chammandhi

                                            This 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.

                                         This is made of rice flour and in  Venezuela  people  make as  Arepas with corn flour and stuff something inside the arepas like sandwich.
                                  I’ve 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.
Time:10-12 mins

Yields:10-12 aripathris


Rice flour-1 cup

Water-11/2-2 cups

Salt to taste

Oil needed


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).

2.       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.

3.       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 side).

4.       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.

5.       Do not crisp the pathris. Take out when they are white in color.

6.       It will need 4-6 minutes to cook a perfect white Aripathri.

7.       Wipe  the  Tawa every time after taking each Aripathri. It will help to have a white Aripathri till the last one.

8.       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

Onion-1 big,chopped


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

Oil-1 tbsp

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 with ladle.
    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.

                                                  Enjoy with curry and chutney


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I'm a housewife.I have great passion over cooking and try new recipes.I love to share with viewers

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I am a full-time food blogger and I have great passion over baking and exploring the world cusine. I am taking baking and cooking classes for the beginners in Madurai.

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