Name: Thenga Pathiri | Coconut Pathiri
Ingredients: 2 Cups Raw rice; 3/4 Cup Cooked rice; Water as required; Salt as required; Grated coconut as required; Ghee or oil (As required )

Thenga Pathiri | Coconut Pathiri: A Delicious Malabar Delight

Introduction to Thenga Pathiri

Thenga Pathiri, also known as Coconut Pathiri, is a traditional dish from the Malabar region of Kerala, India. This delicious treat is a staple in the culinary repertoire of the Mappila Muslim community, known for their rich and diverse food culture. The dish stands out for its unique combination of flavors and textures, making it a beloved dish for special occasions and festivals.

History and Cultural Significance

The history of the dish is deeply rooted in the cultural and culinary traditions of the Malabar coast. The dish reflects the region’s historical connections with Arab traders, who influenced the local cuisine with their own culinary practices. The dish is often prepared during Ramadan and other festive occasions, symbolizing hospitality and celebration.

Nutritional Information

Coconut Pathiri is not only delicious but also offers some nutritional benefits. Coconut is rich in healthy fats, fiber, and essential minerals like manganese and copper. Rice is a good source of carbohydrates, providing energy.

Tips for Perfect Thenga Pathiri

To achieve the best results when making the dish, use freshly grated coconut. It provides the best flavor and texture. Ensure the batter is smooth and pliable for easy spreading. Spread evenly grated coconut on top of pathiri. Also pour the second ladle of batter on top so that it covers the coconut fully. Cook both sides of the pathiris on medium heat to ensure they are cooked evenly and do not burn.

Conclusion

Thenga Pathiri, or Coconut Pathiri, is a testament to the rich culinary heritage of the Malabar region. Its unique flavor profile, cultural significance, and versatility make it a cherished dish among those who have tasted it. Whether enjoyed as a sweet snack or paired with savory dishes, Thenga Pathiri continues to delight food enthusiasts with its delectable taste and historical charm.

Thenga Pathiri | Coconut Pathiri

Thenga Pathiri, also known as Coconut Pathiri, is a traditional dish from the Malabar region of Kerala, India.

Print Recipe Pin Recipe

Course Breakfast

Cuisine Kerala

Ingredients

2 Cups Raw rice
3/4 Cup Cooked rice
Water as required
Salt as required
Grated coconut as required
Ghee or oil As required

Instructions

Soak raw rice overnight or at least 4 hours.
Wash and drain the soaked rice and add it into a mixer grinder.
Then add cooked rice and water as required to get a dosa like batter.
Pour the fine batter into a wide bowl, add required salt and combine well.
Heat a tawa, it should be hot and not smoking hot. Spread little oil or ghee, pour a ladle full of batter to the center of the tawa, and begin to spread in one direction to make a dosa.
Spread 2-3 tbsp of grated coconut on top of the dosa.
Spread it evenly and pour another ladle full of batter to cover the topped grated coconut.
Pour 1 tsp ghee or oil across and let it cook for 1 minute.
Flip the dosa and cook the other side for 1-2 minutes on low to medium flame. Avoid cooking on high heat as you won't get crisp dosa.
Serve with any type of curries or have it just like that. Believe me it tastes delicious.