മുട്ടപ്പത്തിരിയും ചൂടുള്ള കോഴികറിയും ... കേൾക്കാൻ തന്നെ നല്ല സുഖമില്ലേ ... മൺചട്ടിയിൽ ചെറുചൂടിൽ ചുട്ടെടുതില്ലെങ്കിലും , എന്റെ Non-stick pan മുട്ടപ്പത്തിരി വീട്ടുകാർക്ക് പെരുത്ത് ഇഷ്ടായി. The heat plays a big role when you make Malabar special Mutta Pathiri. You have to pour batter when the pan is hot , then lower the flame and wait till you get bubbles on top and then close the pan. I learned that trick after ruining 2 or 3 mutta pathiri this time 😬.
Ingredients
Rice flour: 3/4 Cup
Hot water : 1 Cup
All purpose flour : 1 Cup
Coconut milk : 1 cup ++
Egg : 2 lightly beaten
Baking powder : 1/2 tsp
Salt : 1/2 tsp ++
Directions
🌼 Add boiling water to rice flour and mix well.Keep aside and allow it to cool.
🌼 In a mixer grinder, add 1 cup coconut milk , all purpose flour , eggs , baking soda , salt and the rice flour mix. Grind it into a smooth batter. Add more coconut milk if needed. Batter should not be thin( Iddli batter consistency). Keep the batter aside for 10 minutes to form bubbles on top.
🌼 Heat a non stick pan In medium flame and add 1 scoop of the batter. Turn the heat to low, and wait until you see bubbles on top. Now you can close the pan with a lid. (First mutta pathiri will not form much bubbles)
🌼 You can serve it with coconut milk and sugar or with any chicken/ mutton/ beef gravy. I served mutta pathiwith warm Kerala chicken stew this time.
Enjoy,
Lena
