Zesty South Indian Kitchen
menu icon
search icon
×

Masala pathirium Kadala curryum/ Masala Pathiri and Black Chickpeas Curry

Published: · Modified: ·by .This post may contain affiliate links ·

I wanted to make pathiri for long time, every time I thought of making it something that needed my immediate attention would come up. Pathiri are the famous pancake from Northern Kerala, it is part of local Muslim cuisine. It is difficult for the people from there to celebrate a marriage, festival or even a normal day’s cuisine without making pathiri or pathil. There are different varieties of pathiri, some are plain such as aripathri (made with rice), Nei pathiri (made with clarified butter/Ghee), poricha pathiri (fried rather than baked) and some are stuffed with fish such as meen pathiri and when they stuffed with meat they are called irachi pathiri etc. I also read that the thickness of pathiri vary from different parts of northern Kerala, thinnest being made in Malapuram region. Any way I am not any authority in telling how they are made and which one tastes best. I like pathiri, so I wanted try it. 

Finally I decided to make it when I saw recipe from a local newspaper. As usual Google friend came to my help and I looked up a lot of recipes and you can get an idea from here  and here to how to make pathiri. Normally pathiri are made with raw rice powder. However I am pretending to be health freak so, I made my pathiri with chemba rice powder (Brown rice powder) and added masala to it making them masala pathiri, with kadala curry as side dish. These pathiri‘s are really soft, they taste really great. Since my pathiri finished easily without any left over, I don’t know how long you can store it. I am going to make them more often now. Try it to find an enhanced earthy taste of rice, when they are made in a simple manner. Normally non-vegetarian dishes are made along with it. I think we can enjoy with any vegetable or egg curry too. It is an absolutely healthy dish, with only fat from coconut used.
I made my pathiri like this. 
What you need
Rice Flour: 1 cup (I used brown rice flour)
Coconut grated: ½ cup
Red onion: ½ no
Ginger: ½ inch piece
Garlic: 1 clove
Cumin seeds: ½ teaspoon
Fennel seeds: ¼ teaspoon
Green chili: ½(I used Serrano pepper
Salt: ½ teaspoon
Water: 1 ½ cup + ¼ cup for spraying
Chopped coriander leaves: 1 tablespoon
Kadala curry/ Black Chickpea curry
Kadala/Kaala chana/Black Chick peas: 1.5 cup
Onion: 1 no
Garlic clove: 2
Green chili: ½ (I used Serrano pepper)
Turmeric powder: ¼ teaspoon
For grinding
Coconut grated: ½ cup
Pearl onions: 3 no
Red chilies: 5 no (Increase or decrease depending upon taste)
Coriander seeds: ½ tablespoon
Cumin seeds: ½ teaspoon
Cinnamon stick: 1 inch piece
Cloves: 3 no
Star anise: 1 no
Black Pepper corns: 5 no
Salt: 1 teaspoon
For seasoning
Mustard seeds: 1 teaspoon
Oil : 1 tablespoon
Curry leaves: 1 spirg( I didn’t used as I don’t have it )
How I made
Roast the brown rice flour for 3 minutes and keep aside.
Grind coconut, onion, ginger-garlic, cumin seeds, fennel seeds and green chili with ⅛ cup of water and into a fine paste.
In a thick bottom pan boil the rest of water with salt and mix the ground coconut paste. When it starts boiling gradually add the rice flour and stir until everything combined. Then add chopped coriander leaves and mix once until everything incorporated well. Switch off the flame and close the pan with a lid and keep aside.
When the mixture is warm enough to touch knead them into smooth dough. And pinch the dough into small lemon sized balls. Close the pan with lid all time to prevent drying of the dough.

Place one ball into a Ziploc cover and cover it with another one and using a rolling pin roll out into thin sheets. (Using Ziploc or any other plastic or parchment paper prevents dough from sticking and it doesn’t need any flour to dust the board).

Cut the thin sheets using a steel plate into 6 inch diameter circles.
Heat a nonstick griddle or tawa in the stove. When it becomes hot put the dough circle and spray the surface with water to prevent drying.

When the bottom side cooked (it takes about 1 ½ minutes) flip the other side and cook for another 1 ½ minutes or until you see brown spots on both sides.

Enjoy with any vegetarian or non-vegetarian curry. We had with kadala curry.
Preparation time: 50 minutes
Yield: 13
Verdict: Yummy
Will you make it again: I will

Kadala curry/ Kaala Chana/Black Chickpeas curry

Soak the black chick peas over night or 8 hours minimum. Wash and pressure cook until 2 whistle and after that cook for another 20 minutes in slow flame. Chick peas should not be mushy but at the same time they should be cooked well also.

In a small pan toss cinnamon, cloves, pepper and star anise and fry for 2 minutes or until pepper becomes plums up and aroma starts comes. Remove from the flame and keep aside.
In the same pan dry roast cumin seeds, coriander seed and Red chili separately ( it takes about 30 seconds each) and keep aside. Then a grated coconut and chopped pearl onion and fry until both become brown in color it takes about 7 minutes in medium flame.
Grind roasted coconut, pearl onions and all the spices including, cinnamon cloves, pepper star anise with ¼ cup of cooked chick peas into smooth paste. Add ⅛ cup of water if needed.

Heat a thick bottomed pan and add oil and mustard seeds, when they starts spluttering add onion and fry for 7 minutes or until they become translucent or change color. Add chopped garlic and green chili and fry for another 2 minutes. 
To this add cooked chick peas and turmeric powder and salt and ground coconut paste and add ¾ cup to 1 cup ( depending upon how much gravy you need) let it boil for another 8-10 minutes or gravy become desired consistency. Check salt and spices if needed adjust that also.Garnish with curry leaves. 

Enjoy with puttu, pathiri, appam etc.
Preparation time: 1 hour
Yield: 6 serving
Verdict: Yummy, Spicy (next time I will reduce amount of red chilies)
Will you make it again: I will.

I am sending this delicious Masala  Pathirium kadala curryum to JFI- Breakfast event hosted by Suma started by Indira.

Kadala curry/Black Chick pea curry going to
My Legume Affair Edition 21 hosted by Manju started by Susan.
Cooking with seeds: Coriander seeds hosted by Radhika started by Priya.
 Vegetable Marthon:Beans hosted by Silpa
Swathi

0

More Breakfast Dishes

Reader Interactions

Comments

    Thanks for coming! Let me know what you think:

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Sarah Naveen says

    ayyo...kothiyavunnu!!!! adipoli combo...ooh vayil kappal odikkam..

    Reply

  2. Usha says

    Pathiri sounds interesting and delicious and I love that you used brown rice flour for it, sounds like a must try....

    Reply

  3. Akal's Saappadu says

    Although Pathiri is a new dish for me, the elaborated description and details you've given about the pathiri as well as for the recipe, makes me to imagine the wonderful taste of the black chickpeas curry & these perfectly round shaped pathiris!!!

    that's a new delicious dish I 'm discovering Swathi!!! lovely!!! no wonder you didn't have any leftovers, hahaha

    Reply

  4. Rosa's Yummy Yums says

    Black chickpeas have an interesting taste... Those flatbreads and that curry look lovely! A great combo!

    Cheers,

    Rosa

    Reply

  5. Siddhi S says

    wow lovely combo...new 2 me...looks soooooo invitng swati...ver delicious

    Reply

  6. Kalai says

    Wow! what a wonderful combo Swathi. This is entirely new to me. Am bookmarking it..hope to try it soon after getting the ingredients from the grocers. Also, tempting a lovely click!

    Reply

  7. Aruna Manikandan says

    First time here..

    U have a wonderful space.

    Lovely and healthy combo, Haven't tried so far.

    Will soon give a try 🙂

    Check my space when u find time

    ArunaManikandan
    http://ensamayalkuripugal.blogspot.com

    Reply

  8. RV says

    Awww.. sounds like a great recipe to me.. Thanks a bunch for sending this to CWS event... I am glad to have learned something new today...

    Reply

  9. Suma Gandlur says

    Thanks for presenting this interesting and a traditional breakfast dish for the event. I will give it a try.

    Reply

  10. shahana says

    Never tried pathiri with brown rice.Thanks for giving this idea.

    Reply

  11. simply.food says

    I have never tried pathiri before looks very interesting will surely try it.Kala chana looks delicious too.

    Reply

  12. Jagruti says

    Hey this masala pathri looks delicious and intresting!! perfect combo and good entry for the event

    Reply

  13. Tina says

    Great combination dear..Never tried masala pathiri...Yummy yummy.

    Reply

  14. Preeti Kashyap says

    New to me...I shd try these soon!

    Reply

  15. Rachana Kothari says

    The recipe of pathiri is very new to me...but the combination of pathiri with chana curry looks really delicious Swathi:)

    Reply

  16. Sushma Mallya says

    wow masala pathiri sounds interesting & looks too good and what a lovely combo with it...

    Reply

  17. Nithu Bala says

    Wonderful combo..should try soon:-)

    Reply

  18. Hamaree Rasoi says

    Wow Pathiri looks very tasty Swathi!!! And chana curry looks delicious...
    Deepa

    Reply

  19. Vrinda says

    My fav too..never tried with brown rice powder,nice combo Dear..yummmm

    Reply

  20. Sook says

    Mmm.. look at those perfectly shaped pathiri! Looks delicious!

    Reply

  21. Yasmeen says

    That's a wholesome pathiri and chana curry,yum 😀

    Reply

  22. Swapna Sree says

    very new recipe to me..it's interesting and yummy recipe..must give a try...

    Reply

  23. Gulmohar says

    I love pathiri, and guess what.. it's our dinner today..lol..But never tried it with chemba rice..that's cool. Also I liked your masala version.kadalakkari ugranayittundu, Swathi

    Reply

Sharing is Caring

Help spread the word. You're awesome for doing it!