One of the famous Malabar dishes is Adukku Pathiri. I have made this many times and not a single time was I able to beat the taste of my mom’s Adukku Pathiri…

In the past, I had posted two Malabar dishes: Unnakaya (Stuffed plantain fry) and Kayi pola (Plantain cake). One of my wishes is to taste each and  every Malabar dish before I die. I know that’s a huge statement but the dishes are that good. Malabar is a district in Kerala, renowned for its distinctive cuisine. The first thing that comes to the mind of any Keralites while thinking about Malabar is the delicious and mouth watering food. Malabar cuisine is famous all over India and their recipes are mostly influenced by Dutch, French, Portugese and Arabic cuisines. They offer an enchanting array of both Seafood and meat delicacies and each and every dishes are known for their rich taste which will linger in your mouth forever.

Malabar dishes have been very popular in my dad’s family. He hails from Cochin and so most of the dishes made in his home has the Malabar influence. My mom learned to cook Malabar dishes from her mother-in-law and sister-in-law; two phenomenal cooks. A few of the common Malabar dishes made in my family are Unnakaya, Kayi pola, Adukku Pathiri, Malabar Biryani etc. I was fortunate enough to have tasted these when I was a kid and the taste of these dishes captured my taste buds instantly and I became a die hard fan of this cuisine.

Adukku Pathiri is yet another famous Malabar dish. There are two ways of making this, a sweet version with a sweet stuffing and a mildly spicy version with chicken stuffing. I have tasted both the versions and they are simply delicious. Through this post I am sharing the Adukku Pathiri with chicken stuffing.

“Adukku” in malayalam which means “Layered” and “Pathiri” literally means “pancake made of rice flour”. The ironic part is that in this dish the pancake is made of All-purpose or Maida flour and not rice flour and yet it’s called Pathiri, I have no explanation for this. This has been called like this and hence, I don’t dare to change its name. Sometimes for simplicity I call this as Chicken Pie as it somewhat looks like a pie.

Alright! I know I can just go on and on when I talk about this dish…

Adukku Pathiri

Ingredients 

For making pancake

  • All-Purpose flour or Maida or Gluten free flour- 1 1/2 cups
  • Egg, large- 1
  • Water- enough to make not so thick batter
  • Salt- to taste

For making Chicken stuffing:

Cooking chicken:

  • Chicken, boneless, cubed- 1 pound
  • Ginger-Garlic paste- 1 tbsp
  • Chilly powder- 1 tsp
  • Turmeric powder- 2 pinches
  • Fennel powder- 1 1/2 tsp
  • Garam Masala- 1/2 tsp
  • Salt- to taste
  • Oil- 2 tbsp

Stuffing:

  • Onion, cut long and thin – 3 large
  • Ginger-Garlic paste- 2 tsp
  • Garam Masala- 1/2 tsp
  • Chilly powder- 1/2 tsp
  • Fennel powder- 1 tsp
  • Coriander powder- 3/4 tsp
  • Curry leaves- 1 sprig
  • Cilantro, chopped- 1 handful
  • Oil- 1 tbsp

Other Ingredients:

  • Cashew nuts- 1/2 cup
  • Raisins- 2 tbsp
  • Egg, beaten- 2
  • Poppy seeds- 3 tbsp
  • Ghee, to roast nuts and raisins- 1 tbsp

Instruction

Step:1 Making pancakes:

  • In a blender, combine all purpose flour, egg, salt and water and make into a smooth not so thick batter.
  • Heat a non-stick pan over medium heat, grease the pan with cooking spray and pour a ladle of batter.
  • Spread the batter to thin round shape, let it cook for a few minutes, flip it to the other side and let that side also cook.
  • Repeat and keep aside the cooked pancakes.

Step 2: Cooking chicken

  • In a large non stick sauce pan, combine the chicken, chilly powder, turmeric powder, fennel powder, garam masala and salt.
  • Cover the pan with its lid and cook the chicken until it turns tender and well cooked.
  • When all the water dries up, add 2 tbsp of oil to the cooked chicken, and stir fry the chicken till it turns light brown in color.
  • Using a wooden spoon, break the cooked chicken into thin small pieces.
  • Remove from the heat and keep the chicken aside.

Step: 3 For making stuffing:

  • Heat a large non stick pan, add oil, add onion, put salt and saute till the onion turns tender and slightly browned.
  • Add the ginger-garlic paste, saute for a few minutes.
  • Add garam masala and curry leaves, saute for a minute.
  • Now, add the cooked chicken along with chilly powder, fennel powder and coriander powder.
  • Combine well and let it cook for some more time.
  • Finally garnish it with cilantro and remove from the heat.

Step 4: Roast cashew nuts and raisins:

  • Heat a small pan, add ghee and roast cashew nuts and raisins till they turn golden brown in color and keep aside
  • Beat the eggs and keep aside.

Step 5: Assembling

  • Grease a round cake pan or round glass bowl with ghee.
  • Dip one of the pancakes in the beaten eggs and place it as the first layer on the cake pan.
  • Spread the chicken stuffing on top of the pancake, don’t over spread it.
  • Spread some roasted cashew nuts, raisins and poppy seeds over the chicken stuffing.
  • Dip the second pancake in beaten egg and place it over the chicken stuffing.
  • Repeat this till you form layers with 5 pancakes. ( you could make as many layers as you want)
  • After you form 5 layers, pour 2 tbsp of beaten egg over the Adukku Pathiri.
  • Make a second batch with the rest of the pancakes and chicken stuffing.

Step 6: Steam cooking Adukku Pathiri:

  • Fill 1/4 th of a large pan with water.
  • Heat the large pan with water over medium heat.
  • Cover the cake pan with aluminum foil.
  • Place the cake pan into the water in the large pan.
  • Cover the large pan with its lid and steam cook it for 20 minutes.
  • After 20 minutes, take the cake pan out of water, remove the aluminum foil and let cool down for a while.
  • Run a sharp knife through the sides of the adukku pathiri and gently lift it using a spatula and place it one a platter.
  • Cut the adukku pathiri and serve as an appetizer or main course.

Tips:

  • You could use gluten free flour, I used gluten free flour that’s why the pancake is yellow in color.
  • If there is any leftover chicken stuffing, you could make chicken cutlet out of it, add cooked potato into the chicken stuffing and shape into small rolls. Recipe: Chicken Cutlet.

 

Adukku Pathiri: A famous Malabar dish
 
Ingredients
For making pancake
  • All-Purpose flour or Maida or Gluten free flour- 1½ cups
  • Egg, large- 1
  • Water- enough to make not so thick batter
  • Salt- to taste
For making Chicken stuffing
Cooking chicken
  • Chicken, boneless, cubed- 1 pound
  • Ginger-Garlic paste- 1 tbsp
  • Chilly powder- 1 tsp
  • Turmeric powder- 2 pinches
  • Fennel powder- 1½ tsp
  • Garam Masala- ½ tsp
  • Salt- to taste
  • Oil- 2 tbsp
Stuffing
  • Onion, cut long and thin – 3 large
  • Ginger-Garlic paste- 2 tsp
  • Garam Masala- ½ tsp
  • Chilly powder- ½ tsp
  • Fennel powder- 1 tsp
  • Coriander powder- ¾ tsp
  • Curry leaves- 1 sprig
  • Cilantro, chopped- 1 handful
  • Oil- 1 tbsp
Other Ingredients
  • Cashew nuts- ½ cup
  • Raisins- 2 tbsp
  • Egg, beaten- 2
  • Poppy seeds- 3 tbsp
  • Ghee, to roast nuts and raisins- 1 tbsp
Instructions
  1. In a blender, combine all purpose flour, egg, salt and water and make into a smooth not so thick batter.
  2. Heat a non-stick pan over medium heat, grease the pan with cooking spray and pour a ladle of batter.
  3. Spread the batter to thin round shape, let it cook for a few minutes, flip it to the other side and let that side also cook.
  4. Repeat and keep aside the cooked pancakes.
  5. In a large non stick sauce pan, combine the chicken, chilly powder, turmeric powder, fennel powder, garam masala and salt.
  6. Cover the pan with its lid and cook the chicken until it turns tender and well cooked.
  7. When all the water dries up, add 2 tbsp of oil to the cooked chicken, and stir fry the chicken till it turns light brown in color.
  8. Using a wooden spoon, break the cooked chicken into thin small pieces.
  9. Remove from the heat and keep the chicken aside.
  10. Heat a large non stick pan, add oil, add onion, put salt and saute till the onion turns tender and slightly browned.
  11. Add the ginger-garlic paste, saute for a few minutes.
  12. Add garam masala and curry leaves, saute for a minute.
  13. Now, add the cooked chicken along with chilly powder, fennel powder and coriander powder.
  14. Combine well and let it cook for some more time.
  15. Finally garnish it with cilantro and remove from the heat.
  16. Heat a small pan, add ghee and roast cashew nuts and raisins till they turn golden brown in color and keep aside
  17. Beat the eggs and keep aside.
  18. Grease a round cake pan or round glass bowl with ghee.
  19. Dip one of the pancakes in the beaten eggs and place it as the first layer on the cake pan.
  20. Spread the chicken stuffing on top of the pancake, don’t over spread it.
  21. Spread some roasted cashew nuts, raisins and poppy seeds over the chicken stuffing.
  22. Dip the second pancake in beaten egg and place it over the chicken stuffing.
  23. Repeat this till you form layers with 5 pancakes. ( you could make as many layers as you want)
  24. After you form 5 layers, pour 2 tbsp of beaten egg over the Adukku Pathiri.
  25. Make a second batch with the rest of the pancakes and chicken stuffing.
  26. Fill ¼ th of a large pan with water.
  27. Heat the large pan with water over medium heat.
  28. Cover the cake pan with aluminum foil.
  29. Place the cake pan into the water in the large pan.
  30. Cover the large pan with its lid and steam cook it for 20 minutes.
  31. After 20 minutes, take the cake pan out of water, remove the aluminum foil and let cool down for a while.
  32. Run a sharp knife through the sides of the adukku pathiri and gently lift it using a spatula and place it one a platter.
  33. Cut the adukku pathiri and serve as an appetizer or main course.