Thenga Pathiri | Coconut Pathiri
Thenga Pathiri, also known as Coconut Pathiri, is a traditional dish from the Malabar region of Kerala, India.
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.
Notes
You can visit this link Malabar Kannu Pathiri. You can also visit this link Malabar Enna Pathiri.
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