My today’s recipe is a guest post for Lubna, for her Ramadan event “- Joy from Fasting to Feasting”. Jazak Allahu Khayran Lubna for giving this wonderful opportunity and I am extremely pleased to be part of this lovely event. Her space Yummy Food has a fabulous collection of recipes with amazing pictures. It also has lots of Ramadan recipes from different parts of the world contributed by other food bloggers for the Ramadan event over the last 10 years..
I have shared a Malabar Recipe for her Ramadan event – Thengapathiri / Thengapathal which can be served with any spicy non veg curries..To read more of the post and the recipe , do hop on to Lubna’s space…
Thengapathiri / Thengapathal
Ingredients:
2 cups raw rice/ pachari
½ cup cooked rice
½ cup grated coconut
3 cups of water
Salt as required
¾- 1 cup grated coconut ( for sprinkling/ layering while cooking )
2 cups raw rice/ pachari
½ cup cooked rice
½ cup grated coconut
3 cups of water
Salt as required
¾- 1 cup grated coconut ( for sprinkling/ layering while cooking )
Preparation:
1. Soak the raw rice in water for 4-5 hours.
2. Grind it with cooked rice, ½ cup grated coconut and salt adding about 3 cups of water to a smooth batter of dosa batter consistency.
2. Grind it with cooked rice, ½ cup grated coconut and salt adding about 3 cups of water to a smooth batter of dosa batter consistency.
3. Heat a non stick pan/ tawa on medium high heat and grease it with little oil.
4. Pour a ladleful of batter in the centre and using the back of the ladle, lightly spread the
batter.
5. Sprinkle 1 ½ tbsp of freshly grated coconut on the top and pour just enough batter on
top to cover up the coconut.
6. Drizzle little oil and cook covered for 2 minutes or until it sets. Then using a spatula,
turn over and cook the other side for 2 minutes until cooked.
7. Once both sides are cooked and few brown spots appear, remove from the pan.
8. Repeat the same process with remaining batter until all the batter is used up. Serve hot with any non veg curry….
4. Pour a ladleful of batter in the centre and using the back of the ladle, lightly spread the
batter.
5. Sprinkle 1 ½ tbsp of freshly grated coconut on the top and pour just enough batter on
top to cover up the coconut.
6. Drizzle little oil and cook covered for 2 minutes or until it sets. Then using a spatula,
turn over and cook the other side for 2 minutes until cooked.
7. Once both sides are cooked and few brown spots appear, remove from the pan.
8. Repeat the same process with remaining batter until all the batter is used up. Serve hot with any non veg curry….
Beautiful clicks, Shabbu…
Beautiful clicks, Sha