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its a malabar dish usually use as nombu thura special
Published On: 27 Feb 2016
Soak basmati rice in water for 1 or 2 hours
Take coconut milk in a bowl
Grind the soaked rice and boiled rice using coconut milk in a blender.
It should be grinded nicely
It should be little thinner than dosa batter.
With the help of a steamer or rice cooker we can cook our pathiri.Take a plate and brush it with ghee and keep the plate on a steamer.
Place our first layer of batter and close the steamer
Wait for 4 to 5 minutes and open the steamer.
And we can see a cooked pathiri and then add some coconut milk and some ghee on it .
Then place the second layer of batter and again close the steamer for 4 to 5 minutes.
Our two layer is cooked . repeat the same for the remaining batter and add ghee and coconut milk in between every layers.
When our batter is finished and pathiri is cooked then off the steamer.
Keep it out and let it cooled. Then transfer this appam or pathiri to another plate
We can see the pathiri can be separated and its very soft and tasty .
Serve it hot along with beef curry ,chicken curry or vegetable kuruma.
Your presentation style of all recipes are outstanding.. You are taking so much effort for that, which helps us to understand each and every step of cooking procedure very clearly. Thankyou so much for these well detailed authentic recipes..Awaiting for your new peculiar recipes.
Thanks & Regards
nizanaThank you Navya for your reply. Please try out my recipes and update me.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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