Adukkupathiri

{Ramadan Special} – Adukkupathiri from Najla Koya of Foodie Corner

Salam…..its my pleasure to have Najla Koya of Foodie Corner as my guest and hearty welcome to her…..as our new member of the event Joy From Fasting To Feasting – VII. I came across Najla’s blog through Foodgawker….bowled by the charm of her food photography….The day when I landed in her blog…she had just posted ‘focaccia caprese‘…and I was glued to her blog….looking at the pictures and recipe…A simple step-wise pictorial when a recipe demand is the key feature in her blog. Thank you Najla, for taking out time and sending across such a lavish entry and being part of this global Ramadan event…..

Ramadan Kareem to all !!! I was pretty excited when Lubna asked me to do a guest post for her Joy from fasting to feasting event. I have been following Lubna’s beautiful blog for quite some time. Her tutorial section on food photography has helped me a lot to improve my photography skills ..:-)

Muslims all over the world ardently await for the holy month of Ramadan.. the month of physical and spiritual cleansing . Though as a kid, I would impatiently wait for the delicacies  that would be spread on the  iftaar table,   now,  I prefer to spend less time in kitchen and focus more on prayers.  One way I try to cut down the cooking time during Ramadan is to prepare the snack items like cutlets, samosa n spring rolls in advance and freeze them. Other than these an iftaar delicacy at our home is the adukkupathiri.

 

Adukkupathiri is a traditional Malabar dish . In Malayalam, adukku means layers and pathiri means pancake made of rice flour. It is a sweet dish made by steaming alternate layers of rice flour batter and eggs . It was during a visit to our aunt’s home that I first came across this dish.. I was really intrigued by all those layers The white layer of rice flour and the yellow layers of eggs is visually pleasing and it tastes yum too.

• Mix together the ingredients for the rice flour batter in a mixer. Keep aside in a bowl.
• Beat the eggs , sugar and cardamom in mixer and keep aside in another bowl.

• Now, we need to steam these 2 batters alternately. For this, boil water in a steamer.
• Grease a pan with a few drops of ghee. Place it in the steamer.
• First pour 5 tbsp of egg batter to get a thin layer.  Close the steamer and let it cook for 2-3 minutes.

• When the egg layer is cooked, pour 5 tbsp of rice flour batter to get the next layer. Close the steamer and let it cook for 2-3 minutes.
• Continue this process alternating between the egg layer and the rice flour batter layer till the whole batter is finished.
• Steam for about 5 minutes more.
• Cool well. Remove from the pan . Cut into slices and serve.

Note : To get even sized layers, make sure you pour equal quantities of both the batter throughout.You can find Najla Koya @ Blog|Facebook.

NOTE: You can find updated list of entries @ Joy From Fasting To Feasting – VII.