Adaku Pathiri (Layered Rice And Egg, Malabar cuisine)
Ingredients (Serves 4 -5)
- For the Egg Batter
- 4 : Eggs
- 4 table spoon: Sugar
- 4 table spoon: Coconut milk
- A pinch: Turmeric powder
- 3 : Cardamom
- Salt : To Taste
- For the Rice Batter
- 4 desert spoon: Rice flour
- 350 ml: Coconut milk
- 5 table spoon: Sugar
- 4 : Cardamom
- Ghee as required
- Salt : To Taste
Method
- For egg batter, beat the eggs and sugar and add the rest of the
ingredients and keep aside.
- For rice batter, mix rice flour, coconut milk, sugar, pinch of salt,
cardamom and keep aside.
- Now both the batters are ready for steaming.
- Take a pressure cooker and pour some water and keep a greased small
vessel in it.
- Pour 4-table spoon of rice batter into the greased vessel and steam
it till it is done.
- Spread 1 teaspoon of ghee evenly on the cooked layer.
- Now pour 2-table spoons of egg batter and steam till done.
- When egg batter is cooked pour again 4-table spoons of rice batter
and steam it.
- No need to apply ghee on the egg batter. It should be applied only
on the rice batter.
- Repeat the layers till both the batters are over.
- When all batter is over steam it again for 2-3 minutes and switch
off the gas.
- Cool and remove from cooker and cut it into desired shapes and serve
as a snack. When cut you can see the layers of white and yellow.
