Thengapathiri

{Ramadan Special} – Thengapathiri by Shabna of ‘Shabbu’s Tasty Kitchen’

Ok chalo let’s head to Melbourne, Australia today…where Shabna of ‘Shabbu’s Tasty Kitchen’ is waiting for us with her delicious Malabar recipe Thengapathiri. Shabna’s blog is loaded with many Kerala recipes which is her homeland. Her blog is her culinary dairy for her kids. Do stop by at Shabbu’s Tasty Kitchen to explore more. Thank you Shabna for this delectable recipe and also for being part of this event.

Assalamualikum to all the lovely readers.  I wish you all a blessed Ramadan.

I am Shabna (Shabbu). I blog at “Shabbu’s Tasty Kitchen”. I am from Kerala and now settled in Melbourne, Australia with husband and 3 kids.

I am extremely pleased to be a part of Lubna’s “Joy from Fasting to Feasting” Ramadan event.  Jazak Allahu Khayran Lubna for this wonderful opportunity. May Allah bless you. Alhamdulillah, we have been blessed with another Ramadan. As we all know, it’s a month for intensifying our Ibadah and constantly seeking forgiveness from Allah. It truly is a month of spiritual recharging. As it is also considered as the month of Quran, let’s all try our best to recite as much Quran as possible. We all experience a sense of peace and serenity during these days, in spite of the hectic schedule of this month.

Here in Melbourne, we are having Ramadan during the months of winter. As a result, fasting hours are shorter than for the people from northern hemisphere. Majority of Muslims around us here in Melbourne where we live, are from countries like Turkey, Albania and Afghanistan. So, we get to see variety of different cuisines and traditional activities during the month of Ramadan. Family wise, it’s heart-warming to see our younger kids taking fasting so enthusiastically. We normally prepare light meals and snacks for Iftar.

Today I am sharing a Malabar recipe – Thengapathiri which is commonly known as.“Thengapathal”.  It is very easy to prepare, just soak the raw rice for few hours in water and then grind together with cooked rice, grated coconut, salt and enough water.  Then spread a ladleful of batter in the hot pan , sprinkle little grated coconut and then pour little batter on the top..  It is usually served with any spicy non veg curries…

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 )

PREPARATION:

• Soak the raw rice in water for 4-5 hours.
• 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.
• Heat a non stick pan/ tawa on medium high heat and grease it with little oil.
• Pour a ladleful of batter in the center and using the back of the ladle, lightly spread the batter.
• Sprinkle 1 ½ tbsp of freshly grated coconut on the top and pour just enough batter on top to cover up the coconut.
• 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.
• Once both sides are cooked and few brown spots appear, remove from the pan.
• Repeat the same process with remaining batter until all the batter is used up. Serve hot with any non veg curry….

You can find Shabna @ Facebook|Twitter|Instagram

Find more Ramadan Special recipes of this year @ Joy From Fasting To Feasting – X.